Scallion Pancakes

Hey Guys!!

Scallion pancakes. What can I say? They are easy and delicious and you can dip them in Asian sauces or eat them with kimchi (oh my gosh such a genius idea), you can snack on them like naan with hummus, or like flatbread pizzas, or roll them into pinwheels! I personally wouldn’t eat them with maple syrup as the name “pancake” tends to imply… but, if you like to mix sweet and savory, it might not be the worst thing ever? So, hey, go for it– sky’s the limit!

I am going to tell you about two ways to make scallion pancakes, one is gluten-free and one uses regular ol’ all purpose flour. I started writing this huge long thing about my experiences being gluten free and it ended up being kind of lengthy, so I will save that for this weekend and save the spotlight for those dreamy scallion pancakes. ❤

I made both versions of these pancakes last night. The regular flour worked better, but I would like to try the gluten-free ones again but next time add some sort of binding agent to help the dough stretch a little more and not be so crumbly. Examples: expandex modified tapioca starch or xantham gum. 

The gluten-free pancakes weren’t very flexible, so we just cut them up and dipped them in hummus. The all purpose flour pancakes were the consistency of naan, so we spread hummus on them and added shredded carrots, cucumbers, radishes and jalapenos and then rolled and cut them into pinwheels! They were so good that we ate them all before I could take a picture to show you– oops! But you can see a picture of what they looked like before that all went down:

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Soooo dreamy, right?

Here are the recipes, enjoy!

Prep time: 5 minutes

Wait time: 30 minutes

Cook time ~ 15 minutes

Makes 4 pancakes

 

Method number one: Scallion Pancakes using all purpose flour

Ingredients:

1 1/2 cup All Purpose Flour

3/4 cup Hot Water

1 Small Bunch of Scallions, thinly sliced to yield about one cup.

2 tbsp Sesame Oil

Salt

Directions:

  1. Add flour and water and combine using a fork. Knead the dough for about two minutes, then roll into a ball. Cover with plastic wrap. Allow to rest for 30 minutes.
  2. After 30 minutes, cut the dough into four even pieces. Dust your work area with flour. Leaving three of the pieces covered, roll the first piece of dough into an oval shape. Brush the dough lightly with sesame oil and sprinkle with salt. Roll the dough up into a long snake shape so that the oil and salt is all rolled up like a taquito. Then repeat the steps. Roll your dough out again into an oval shape, brush with sesame oil and sprinkle with salt. This time, add about 1/4 cup of scallions onto your oval shape. Roll into a snake shape. Then twist the dough into a cinnamon bun. Using a rolling pin, flatten the dough out into a pancake shape.
  3. Over medium heat, heat your skillet with enough oil to lightly fry your pancake. Add more oil as needed. Cook each pancake for about two minutes or until it is lightly crispy and pretty.
  4. Serve immediately. If you are not planning to serve right away, you can save the dough. You can also reheat the pancakes later in the toaster oven or over the stove.

How to Roll your scallion pancake like a pro and impress all your friends and family (P.S. Keep scrolling for Gluten-Free directions and pictures):

sp-8

sp-1

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Method number two: Scallion Pancakes Using Gluten-Free Flours

Ingredients:

1/2 cup Brown Rice Flour

1/2 cup Chickpea Flour

1/4 cup Sweet White Rice Flour

3/4 cup Hot Water

1 Small Bunch of Scallions, thinly sliced to yield about one cup.

2 tbsp Sesame Oil

Salt

Directions:

  1. Over a medium mixing bowl, sift together your flours.
  2. Add water and combine using a fork. Consistency will be like play-dough. Knead the dough for about two minutes, then roll into a ball. Cover with plastic wrap. Allow to rest for 30 minutes.

Continue by following steps 2-4 of the all purpose recipe. Dust your work space with an all purpose gluten-free flour, such as Bob’s Red Mill. 

Here is how my gluten free dough turned out:

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EAT YOUR VEGAN HEART OUT

GLUTEN FREE

SCALLION PANCAKES

KIMCHI

HUMMUS

SO DREAMY

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