Scallion pancakes is a traditional Chinese dish that’s easy to make with 5 simple ingredients. All you need are green onions, oil, flour, water and salt. With the unique folding technique to roll-out the dough, the pancakes turn out flakey, crispy and perfect for breakfast with a bowl of congee. I fry these up in batches and freeze to eat throughout the week, although they are tastiest right out of the pan.

Scallion Pancake

2014-08-25 15:52:13

Serves 4

Quick and easy dish with only 5 ingredients

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 2 1/2 cups white flour
2. 1 cup warm water
3. vegetable oil
4. salt
5. 1 cup of chopped green onions

Instructions

1. Mix the warm water and flour to create a dough. Knead until the dough is smooth. Brush the dough ball with oil and set aside.
2. Finely chop the green onions
3. Divide the dough into 4.
4. On a clean, oiled surface, roll out the dough into a thin rectangle. Generously sprinkle the dough with salt and green onions. Along the long edge, roll the dough into a tight log.
5. Cut the rolled dough log in half. Coil each half into a ball.
6. With a rolling pin, roll the coiled ball flat again.
7. Place the rolled out pancake in a lightly oiled pan, on medium heat and fry until golden brown (~2-3 mins). Flip the pancake and cook the other side for another 2-3 mins.
8. Serve hot with optional dipping sauce of Chinese vinegar, sesame oil, light soy sauce and chili oil.

Tip

1. Save the green onion heads (stop chopping when the stalk turns white), put them into a glass of water and they will quickly regrow.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Ingredients

Mix dough, brush with oil and set aside

Chop green onions

Roll out quarter dough ball

Sprinkle with salt and green onions

Roll up dough

Coil rolled dough into ball

Roll out dough ball again

Pancake, ready to be fried

Of all the restaurants on Spring Garden Ave, Pho Spring Garden has the most eclectic selection. Their sign advertises Korean and Thai cuisine but I usually get Pho, the menu has no thai curries, there is aa decent selection of Korean entrees but no rice cake dishes.

The Fiance and I stopped by on Sunday to grab a quick lunch before watching the new Captain America movie. We both ordered bowls of pho, a small bowl for me and medium one for him, and a Korean seafood pancake. There was only one server working the entire floor and he was busy. Half of the tables in the restaurant were filled and between greeting customers, taking orders, serving dishes, getting bills and clearing tables, I was impressed with how efficient and friendly he was.

Our pho arrived hot, quickly after the order was placed. One thing I do like is that their small size is reasonable, a good portion and well priced at $5. I did miss chopped cilantro, which was not included. The meat portion was standard, the broth was tasty but a little weak in richness and the noodles were good. Every time our server walked by with a plate I looked for our pancake, which I had expected as an appetizer. The plate didn’t arrive until we had reached the bottom of our pho bowls. Our server apologized for the delay and explained the dish takes longer to prepare. I do wish they had tried to time that better, it was pretty clear they hadn’t. By this point our bowls were cleared and we weren’t given any other small plates to eat over. The pancake itself was great, crispy and full of seafood, peppers and green onion. Generally, if you’re in the neighbourhood craving pho, it’s a solid option. If you’re trying to decide between pho or Korean, Pho Spring Garden can satisfy both cravings.

Savoury Potato Pancakes

2014-06-26 17:30:38

Yields 10

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 3 medium potatoes
2. 1 egg
3. 2 Chinese sausages
4. a handful of chopped green onions
5. 1/4 cup dried shrimp
6. salt and pepper to taste

Instructions

1. Peel and dice the potatoes into 1 inch cubes.
2. Put the diced potatoes and egg into a blender, blend until smooth. Stop as soon as the mixture is liquid, over blending will make your pancakes runny and not hold together.
3. To the potato batter, add the minced sausage, dried shrimp and green onions.
4. Add a pinch of salt and pepper, stir the ingredients together.
5. Ladle the batter into your pan, over medium heat and cook until crispy.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble the ingredients

Dice the potatoes and blend along with the egg until smooth

Add in diced Chinese sausage, dried shrimp and green onions

Ladle batter into pan and fry until crispy