Kosher Blog

Homemade Scallion Pancakes

This past Sunday, we were treated to a visit by one of Sarah’s classmates, who taught us her family’s recipes for scallion pancakes and egg rolls. Both were delicious and fun to make, and far better (not to mention less greasy) than their restaurant counterparts.

The scallion pancake is essentially a simplified version of a puff pastry dough — several thin layers of dough separated by layers of fat. In this case, the dough is merely flour and hot water, and the fat is vegetable oil. Add sliced scallions and salt, give it a quick pan-fry, and there you have it.

I have altered the recipe-as-taught to have exact measurements, plus this version introduces the option of using the food processor.SCALLION PANCAKES

* 1 1/2 C all-purpose flour
* 1/2 C hot water
* 1 Tbsp. cold water
* 1/2 C scallions, sliced diagonally very thin
* 1/2 tsp. salt
* 2 Tbsp. vegetable oil, plus additional for pan-frying

1. Gradually add the hot water to the flour. Add the cold water and form a sticky ball. This may be done by hand, adding a few tablespoons of water at a time, or it may be done in the food processor. (While pulsing the flour, slowly pour in the water; it will look like coarse sand. Scoop out the mixture and press together into a ball.)
2. Divide the dough into four equal pieces. Roll each piece out on a floured surface to 1/8″ thickness.
3. Brush dough with vegetable oil to coat, sprinkle with scallions and salt.
4. Like a jelly roll, roll each flattened, seasoned dough piece into a tight cylinder. Twist the cylinder around itself to make a coil, and tuck the outer end back into the pancake. Using your rolling pin, flatten the coil to 1/4″ thickness.
5. Heat a large, non-stick pan over medium-high heat and coat the pan liberally with vegetable oil. Cook one or two pancakes at a time until brown, flipping once.
6. Remove from pan when done. Serve immediately, cut into four pieces, or let cool and refridgerate/freeze — pancakes may be reheated in the oven until hot.