Scallion Pancakes

What was I thinking?  Let's see how much of a mess I can make with flour because that is exactly what I did.  It was definitely an ambitious project for just one piece of an entire meal.  Yet they were really yummy and I learned how to make them right the next time.  So here is what I would next do for next time around.

2 cups flour

1 tsp yeast dissolved in 1/2 cup very warm water and 1 tsp. sugar

1 tsp. salt

ample vegetable oil

1 cup chopped scallions

Sift one cup of flour in one bowl and one cup of flour in another bowl.  Mix the yeast with the warm water and sugar until it has dissolved. 

Slowly add the yeast mixture to one of the flour bowls using a spatula to create a dough. If this is too wet, add a little more flour and don't be scared to do it.  Wet is not good.  Mine was way too wet and that was one of the things I learned as I added more flour later on in the process. 

In the other bowl prepare 1/2 cup boiling water.  Sprinkle 1 tsp of salt over the top of the flour and slowly add the boiling water mixing with a spatula until completely combined to make a dough.  If this is too wet then add a little more flour as I stated above.  Then add in 2 tbsp. of vegetable oil to complete the dough. 

On a heavily floured surface roll out both doughs separately and then knead together.  Now take that ball, put it in a bowl and cover with a wet towel.  This should rise for about 30-40 minutes. 

After the alloted time to rise is over take the ball and roll it out over a heavily floured surface.  Then form it into a 1' rolled log.  Cut into 1 1/2 – 2 " pieces. 

Roll each individual piece out and brush with vegetable oil  Sprinkle enough chopped scallions on top to just cover the surface.  Then roll this back up and then form a coiled ball like you are making a ruggelah.  Flatten this down with the rolling pin again and make into another pancake, not too thin. Now the scallions are totally incorporated in the dough. 

Continue until all the cut pieces have formed a pancake.  In a flat bottomed frying pan pour just enough vegetable oil to cover the bottom of the pan.  Get it really hot and then bring the temperature down to medium high.  You can cook either one or two at a time depending on the size of your frying pan.  They should get browned on each side.  It takes about 2-3 minutes per side.  Continue to add vegetable oil as it is absorbed by the pancake and you will need more.

Once you finish each one lay it on brown paper ( like a brown paper bag or even paper towels to sop up the oil ).  Continue until each pancake is cooked.  I kept them warm in a warming drawer until they were all done.  Serve warm. 

Quite an ordeal and quite a mess but they were really quite delicious. 


Comments (Archived):

  1. adrianna giuliani

    I just found this blog, very cool. I’ll be back!

    1. Gotham Gal


  2. Joanie

    I love this! In fact, I was so excited to see this recipe that I dropped everything and made a batch. Yum! Thanks for posting! I ended up adding a little garlic. You can see my results here:

  3. Nancy Duley

    These look and sound delicious! Thanks in advance for my weight gain as I “test” these out… :)Do you know the reason to make the doughs separately before mixing together? I’ve never seen this technique used before.

    1. Gotham Gal

      I have no idea why the separate flour but the weight gain….well I can relate to that

  4. Michael E

    Those look great!The first time I made them, well, let’s just say that I made them a bit too thick and only the outside cooked. Edges burned, the middle was at white as flour. 

    1. Gotham Gal

      Ya. Not easy

  5. Debbie

    Too much work for me.  I enjoyed the read, though.

  6. Mark Gavagan

    Looks delicious. To add some whole grains, consider substituting 1/3 or 1/2 of the flour with whole wheat pastry flour (Bob’s Red Mill makes this, and I think Whole Foods makes this also).

    1. Gotham Gal