Flaky Scallion Pancakes


I write to you this morning with one man down.  One of my spatulas snapped in half last night.  It was a sad moment.  Fourteen spatulas sounds so wrong, doesn’t it?  I really liked that spatula too.  But it’s okay, I will go out and find myself an even better one to join the family.  On a brighter note, I have an awesome recipe to share with you this morning.  My friend David posted his scallion pancake making adventures on his Facebook status, and I thankfully happened to see it.  When I read through the recipe, I was REALLY intrigued, as it explained the scientific differences that come from using boiling water, and different rolling and spiraling techniques to get a flaky texture without any butter (huh???)  I knew I had to try it.  And these things are DELICIOUS.  Here’s how to make them:


Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
1 cup thinly sliced scallion greens
vegetable oil for cooking

Directions:
Pulse to combine the flour and salt in the food processor, and with the machine running, drizzle in 3/4 cup of the boiling water.  Process until the dough comes together in a clump around the blade (and if it doesn’t, drizzle in more water one tbsp at a time).  Knead the dough into a smooth ball, and cover with a damp towel or plastic wrap.  Let it rest at room temperature for 30 minutes.

Divide the dough into four even pieces and roll each into a smooth ball. Roll each ball out into an 8 inch diameter disk, and brush it with sesame oil.  Roll it up into a jelly roll, then twist it into a tight spiral, like this:

Flatten with your palm, and re-roll into an 8 inch disk.  Paint the disk with sesame oil again, then sprinkle with 1/4 cup scallions, and roll up like a jelly roll again:
Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat with the remaining pancakes.

Heat the vegetable oil in an 8 inch nonstick skillet over medium high, and when the oil is shimmering, cook the pancake for 2 minutes until the bottom is golden brown.  Flip with tongs, and cook the other side for another 2 minutes.  Drain on a paper towel, sprinkle with sea salt, cut into wedges, and enjoy!

Click here to the print the recipe.

Recipe adapted from Serious Eats Extra Flaky Scallion Pancakes.

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6 Responses to Flaky Scallion Pancakes

  1. norma says:

    May your spatula rest in “piece”. Great tutorial. Scallion pancakes are so good. You get 10 spatulas for this post….

  2. I have never heard of scallion pancakes but this looks too easy and delicious to pass up! I know what I’m making the next time I pick up scallions!

  3. Lyuda says:

    Very yummy! I made them for breakfast this morning and didn’t have sesame oil but used sunflower oil instead and they were delicious!

  4. These look delicious! I had my favorite spatula snap last week, it was a sad day!

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