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Wednesday, March 11, 2015

Scallion Pancakes

For the uninitiated, that's not a misnomer. These flatbreads from China are indeed called pancakes and they use a dough instead of a batter. These chewy and savory pancakes are just like Indian parathas except that all purpose flour is used to make them and some plain, chopped green onions / scallions are stuffed inside. This recipe is a cinch to make as there is no need to cook the stuffing, which is the usual case with the classic Indian stuffed parathas. These mildly flavored pancakes are usually served with a soy - ginger dipping sauce. I made the sauce from here but no one at home cared about it.

Ingredients: (Yields 5 pancakes)
1 cup all purpose flour + extra for dusting
1/4 tsp salt
6 tbsp. water at room temperature (more or less as needed.)
1/4 cup finely chopped, green parts of scallions
Oil to toast the pancakes

* Combine the flour and salt in a mixing bowl. Add water in small increments and knead into a soft, pliable dough that is no longer sticky, about 5 minutes. In case the dough looks dry, wet you hands with water or add about 1 tbsp. water and knead. In case the dough is sticky, add extra flour until the dough is workable. Cover the dough and allow it to rest for about 30 minutes. No harm is done if the dough is allowed to rest longer.
* Divide the dough into 5 portions and roll each portion between your palms into a smooth ball. Work with one portion at a time and keep the rest covered to prevent them from drying out. Gently press the ball into a disc.

* Dust the working surface with flour if necessary. Roll the disc into a thin rectangle and gently brush with oil over the surface. (Sesame oil is preferred for this step.)
* Sprinkle the chopped green parts of the scallion over the surface of the rolled out dough.
* Starting from one longer side, roll it like a mat / carpet.
* Coil it up and gently press down. Again roll it into a thin circle of about 5 inches diameter, using a rolling pin. 
* Heat a skillet or a shallow frying pan. Place the pancake onto the skillet. Cook for about 30-40 seconds and flip. Cook for another 30 seconds. Then add about 1/4 tsp oil around the edges and brush the surface with the back of the spoon used earlier to drizzle oil. Flip and brush the other surface too with oil. Cook until brown spots appear on both sides and pancakes look cooked.
* Repeat the steps of rolling and toasting the pancakes with the remaining dough.

Add scallions directly to the flour while making the dough in the first step. in case if stuffing the scallions while rolling looks hard. 

This goes to Blogging Marathon #50, under the theme of "International Flatbreads". Check out the link to find out what other marathoners are cooking.


Nivedhanams Sowmya said...

That is so delicious.. Since the stuffing need not be cooked, this should be a faster one too compared to our Indian varieties

Srivalli said...

Ah I enjoyed it so much when I made them..yours seem to have turned out great..

Priya Suresh said...

My all time favourite scallion pancakes, you are tempting to make some now.

Varadas Kitchen said...

The pancakes have turned out great. Very interesting recipe.

Pavani N said...

Perfectly made scallion pancakes. Very simple and flavorful.

Harini-Jaya R said...

Easy to make and sounds interesting too.

Padmajha PJ said...

This one eseems to be th star of the theme! Looks so good and my fav too

Archana Potdar said...

This seems to be the star flatbread. I loved these.