ABOUT THE RECIPE
Scallion pancakes is one of our favorite recipes: is versatile, customizable and perfect as an appetizer or as an alternative to the classic bread. Scallion Pancakes (or Green Onion Pancakes) is a recipe that comes from Chinese tradition, is a savory flatbread folded with vegetable oil (usually peanut oil) and minced scallions, and is served as street food or as a side in restaurants.
The version proposed by Mark Bittman, a cookbook author and food journalist, is really fast, although it differs from the original version because it includes eggs, and the result is more similar to a western pancake. You will have to prepare the batter instead of the dough, and the pancake will be soft and moist; however you can still find that umami chinese restaurant flavor by using three key ingredients: scallions, soy sauce and sesame oil (we really recommend you to substitute peanut oil with this alternative). You can also sprinkle your pancake with sesame seeds and coarsely chopped scallions.
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 teaspoon soy sauce
½ cup flour
sesame oil (or peanut, canola or olive oil)
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
Add the larger portion of scallions to the water, and cook for about 5 minutes, or until tender. Drain, reserving about ½ cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high.
Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned.
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