Hello everyone! My name is Nazia and I work at Food and Meal. Today I want to share a recipe for scallion pancakes that have become a beloved staple in my home.
These crispy, savory pancakes filled with aromatic scallions hold such a special place in my heart. Growing up, my mother would lovingly make a big batch on lazy Sundays – the sizzling sound and mouthwatering aroma as she fried them to a perfect golden brown are etched in my childhood memories.
Now when I prepare scallion pancakes myself, I reminisce about those cozy mornings curled up on the sofa, sneaking pieces straight from the cooling rack before mom noticed! Recreating those moments of joy and togetherness with my own family is what motivates me to keep this tradition going.
I find making scallion pancakes so comforting and therapeutic. Methodically rolling and stretching the dough, then watching the layers slowly flake apart as they fry is incredibly satisfying. The bonus is when they come out crispy on the outside with savory scallions tucked into soft, chewy layers – absolute perfection!
My hope is that by sharing this recipe today, your home will also be filled with special memories every time you enjoy these irresistible pancakes. Even if your first batch doesn’t turn out quite Instagram-worthy, take delight in passing on food traditions and quality time spent together in the kitchen.
Scallion Pancake Recipe
SCALLION PANCAKE
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups water
- 6 scallions, halved lengthwise and cut into 2- to 3-inch lengths
- 1 teaspoon salt
- Vegetable oil for cooking
Instructions
- In a medium bowl, mix together all of the ingredients except for the vegetable oil, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, so the pajeon cooks quickly and evenly.
- Heat a medium skillet over medium heat and coat with a thin layer of vegetable oil.
- Pour the batter into the skillet, coating the bottom of the pan in a thin layer (about one-third of the batter should fill a medium skillet).
- Cook for 3 to 4 minutes, until the batter is set and golden brown on the bottom. Turn over the pancake with help of a spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1 to 2 more minutes, adding more oil if necessary. Transfer the pancake to a warm plate. Repeat, to cook the remaining pancakes.
- Before serving, cut into triangles (like a pizza). Serve with seasoned soy sauce or spicy dipping sauce.
Video
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
The process of making these crispy, savory delights brings about a sense of joy and anticipation in the kitchen. One key tip that resonates with me is ensuring the pancake dough is adequately rested, allowing the gluten to relax and the flavors to meld. This patience results in a texture that is both tender on the inside and delightfully crispy on the outside.
When it comes to incorporating scallions, my personal touch involves finely chopping them to evenly distribute their aromatic essence throughout the pancake. I find that a balance of light soy sauce and sesame oil adds a nuanced depth to the flavor profile, elevating the overall taste.
In terms of cooking, achieving the perfect golden-brown hue requires a well-heated pan and a judicious amount of oil. It’s a dance of precision, where the pancake crisps up to perfection without being overly greasy.
The emotional reward comes when the fragrance of scallions fills the kitchen, and you witness the pancakes turning into golden masterpieces. It’s a heartwarming experience, reminiscent of family gatherings and shared meals.
Serving Suggestions
Whether you choose to indulge in the comforting warmth of Sui-Gyoza Soup, create an extravagant feast with Wok Fried Crab, or opt for the classic ensemble of Scallion Pancakes with Tonkotsu Ramen, the possibilities are vast. For a fusion adventure, combine the earthy flavors of Mung Bean Pancakes, or embark on a symphony of tastes with Shrimp Tempura. The contrast of Vegetarian Gyoza or the delightful pairing with Pumpkin Porridge adds a nuanced dimension to the scallion-infused pancakes. Don’t forget to try the simple yet delightful combination with Soy Dipping Sauce. These serving suggestions, carefully curated, aim to make your Scallion Pancake experience a culinary journey filled with diverse and delectable flavors.
FAQs of Scallion Pancake
- Can I use whole wheat flour instead of all-purpose flour? Absolutely! While all-purpose flour yields a classic texture, whole wheat flour can be used for a nuttier taste. You can also experiment with a mix of both for a unique flavor profile.
- How can I prevent my scallion pancakes from getting too oily? To prevent excessive oiliness, make sure the oil is hot enough before frying. Also, after cooking, blot the pancakes gently with a paper towel to remove excess oil.
- Can I freeze leftover scallion pancakes? Yes, you can freeze them! Allow them to cool completely, then stack them with parchment paper in between to prevent sticking. Reheat in the oven for a crispy texture.
- Can I add other ingredients to the batter? Absolutely! Scallion pancakes are versatile. You can add garlic powder, chili flakes, or even grated cheese to the batter for added flavor.
- How do I reheat leftover scallion pancakes? For the best results, reheat your leftover pancakes in a preheated oven at 350°F (175°C) for about 5-7 minutes until they’re crispy and heated through.
Conclusion
As we conclude this culinary exploration of Scallion Pancakes, let the myriad of serving suggestions inspire your kitchen adventures. At Food And Meal, we celebrate the art of cooking and the joy it brings to our lives. Visit foodandmeal.com for a treasure trove of recipes, tips, and inspirations that cater to every culinary whim.
Scallion Pancakes, with their crispy exterior and aromatic scallion goodness, have taken center stage in this culinary journey. The diverse pairings, from Sui-Gyoza Soup to Wok Fried Crab and beyond, showcase the versatility of these savory delights. Whether you’re a fan of traditional ensembles or crave fusion adventures, the world of Scallion Pancakes is one of endless possibilities.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.