Best 20 Scallion Pancakes Recipes

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Scallion pancakes, also known as cong you bing in Mandarin or hẹ bánh in Vietnamese, are a popular savory pancake originating from Chinese cuisine, commonly found in various regions of China and Southeast Asia. These pancakes are characterized by their crispy exterior, soft and chewy interior, and the aromatic flavors of scallions, sesame oil, and soy sauce. They are typically served as a breakfast or brunch dish, but can also be enjoyed as a snack or appetizer. This comprehensive guide provides three distinct recipes for making scallion pancakes: a traditional recipe, a vegan recipe, and a gluten-free recipe. Each recipe includes step-by-step instructions, ingredient lists, and additional tips to ensure successful preparation. Whether you are a seasoned cook or a beginner in the kitchen, this guide has everything you need to create delicious and authentic scallion pancakes at home.

Here are our top 20 tried and tested recipes!

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories     Appetizers and Snacks

Time 1h45m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

  • Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  • Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  • Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  • Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 pancakes (1/4 cup sauce).

Number Of Ingredients 13

3 cups all-purpose flour
1-1/3 cups boiling water
4 teaspoons sesame oil
6 green onions, chopped
1 teaspoon salt
1/2 cup canola oil
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)



Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) image

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.

Provided by Melissa Clark

Categories     dinner, weekday, pancakes, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 cup potato starch (or 1/4 cup each white rice flour and cornstarch)
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you've got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
1/2 teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

Steps:

  • Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
  • In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
  • In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
  • Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

EASY SCALLION PANCAKES



Easy Scallion Pancakes image

A nice change from sweet pancakes. They accompany savory dishes nicely.

Provided by linda

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 13m

Yield 4

Number Of Ingredients 9

¾ cup milk
¾ cup all-purpose flour
1 egg
½ cup scallions
2 tablespoons water
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
2 teaspoons sesame oil

Steps:

  • Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
  • Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g

SCALLION PANCAKES WITH GINGER DIPPING SAUCE



Scallion Pancakes with Ginger Dipping Sauce image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 cups all-purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup Ginger Dipping Sauce, recipe to follow
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

  • In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
  • On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
  • Combine all ingredients.

PAJEON (파 전 / SCALLION PANCAKES)



Pajeon (파 전 / Scallion Pancakes) image

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.

Provided by Hooni Kim

Categories     Dinner     Pancake     Green Onion/Scallion     Pan-Fry     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 4 or 5 pancakes

Number Of Ingredients 12

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon doenjang (Korean fermentedsoybean paste)
½ teaspoon freshly ground black pepper
2 cups ice-cold club soda
1 medium egg yolk
2 teaspoons minced garlic
3 large bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)
About 5 tablespoons grape seed or canola oil, for frying
Pajeon Sauce

Steps:

  • To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
  • When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
  • Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
  • Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).

SCALLION MASHED POTATO PANCAKES



Scallion Mashed Potato Pancakes image

This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!

Provided by Leslie Goldsmith

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 10

Number Of Ingredients 8

2 cups leftover mashed potatoes
½ cup all-purpose flour
2 large eggs
2 teaspoons sesame oil, divided
salt and ground white pepper to taste
1 tablespoon vegetable oil
4 large scallions, chopped
¼ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
  • Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
  • Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
  • Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g

KOREAN SHRIMP AND SCALLION PANCAKES



Korean Shrimp and Scallion Pancakes image

Make and share this Korean Shrimp and Scallion Pancakes recipe from Food.com.

Provided by BarbryT

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 garlic cloves
3/4 teaspoon salt
3/4 cup water
2 large eggs, beaten
1 tablespoon sesame oil
3/4 cup flour
1 bunch scallion, cut finely lengthwise, then crosswise
1/2 red bell pepper, cut to match the scallion pieces
1/2 lb medium shrimp, peeled and halved lengthwise
1/4 cup vegetable oil, divided

Steps:

  • Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
  • Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
  • Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
  • Add oil to the skillet between batches.

CHUNG YUL BANG (SCALLION PANCAKES)



Chung Yul Bang (Scallion Pancakes) image

The cookbook author Grace Young learned to make these scallion pancakes from her mother, who is from Hong Kong, and first published the formula in her book "The Wisdom of the Chinese Kitchen" (Simon & Schuster, 1999). In homage to the Cantonese immigrant experience, Ms. Young phoneticized dish names in the same way they appeared on Cantonese-American restaurant menus and titled this recipe chung yul bang. They have the perfect blend of crispy flakiness and tenderness. The trick is a mix of boiling and cold water: The boiling water gives you a soft, malleable dough that is easy to work, the cold water just the right chewiness in the fried pancake. She prefers these served without any dipping sauce: "Hot out of the wok, they don't need anything," she said. "They're perfect the way they are."

Provided by Rachel Wharton

Categories     snack, finger foods, pancakes, main course, side dish

Time 45m

Yield 4 cakes

Number Of Ingredients 8

2 cups/270 grams all-purpose flour, plus more as needed
3/4 teaspoon granulated sugar
2/3 cup/160 grams boiling water
1/4 cup/60 grams cold water, plus more as needed
2 teaspoons toasted sesame oil
Kosher salt
1/3 cup/26 grams finely minced scallions, patted completely dry
2/3 cup/144 grams vegetable oil, or as needed

Steps:

  • In a medium heatproof bowl, stir together the flour and sugar. Pour in the boiling water, quickly mixing everything together with a wooden spoon until the flour absorbs all the water. It will look a bit dry and flaky. Stir in the cold water. A dough should form and begin to pull away from the side of the bowl. If needed, add more cold water a teaspoon at a time. The dough should not be sticky, but dry to the touch.
  • Dust a work surface with flour. Remove the dough from the bowl and knead until the dough is smooth and elastic, adding more flour if necessary, 3 to 5 minutes. Lightly cover the dough with a clean damp cloth or plastic bag and let it rest for 1 hour.
  • Redust the work surface with flour and knead the rested dough for a few minutes, or until it is smooth. Divide the dough into four equal pieces and roll into balls. Cover three of them with the damp cloth or plastic, then use a floured rolling pin to roll the fourth into a 7-inch round. Cover the round with the damp cloth or plastic, then roll out the remaining three pieces, keeping any unused dough well covered while you work.
  • Brush each round very lightly with the sesame oil and sprinkle each with 1/4 teaspoon salt and a quarter of the minced scallions. Tightly roll each circle into a fat rope, then tightly coil each rope so that it looks like a snail's shell, pinching the end of the rope into the bun so that it seals. Cover the rounds with the damp cloth or plastic wrap, and let them rest for 15 to 20 minutes.
  • Redust your work surface with flour and roll each cake out with a floured rolling pin into a 7-inch round. Set aside to fry when the oil is ready. Or, refrigerate in an airtight container dusted with flour for up to 1 day. Let the chilled dough sit at room temperature for a few minutes before frying. You can also stack the rolled dough between parchment paper, wrap tightly in plastic, seal in a resealable plastic freezer bag and freeze for a few weeks. Unwrap and let them come to room temperature, about 15 minutes, before you fry them.
  • Line a plate or baking sheet with paper towels. Heat the oil in a 14-inch flat-bottomed wok over medium until it is hot but not smoking. Working carefully, as the oil will spatter, add a scallion cake to the bottom of the pan using a metal spatula or tongs, and let it fry until golden brown on the bottom, just a minute or two. Carefully flip the cake over and fry until the other side is golden brown, 30 seconds to 1 minute more. As it fries, adjust the heat to maintain a steady sizzle and lightly press the center of the cake with a metal spatula to make sure the center is cooked through, being careful of oil spatters. Alternatively, heat 1 tablespoon oil in a large skillet over medium-high and pan-fry a round of dough until golden brown and cooked through, about 4 minutes. When the cake is done, transfer it to the paper towels and fry the three remaining cakes, adding 1 tablespoon oil per cake if pan-frying.
  • Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.

SCALLION PANCAKES WITH SQUID



Scallion Pancakes With Squid image

The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn't sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it.

Provided by Melissa Clark

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup soy sauce
6 teaspoons rice wine vinegar
1 tablespoon plus 1 teaspoon mirin
2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste
1 tablespoon grated garlic
1 teaspoon grated ginger
1 egg yolk
Grapeseed or vegetable oil, for frying
200 grams rice flour (about 1 1/3 cups)
150 grams all-purpose flour (about 1 cup)
4 grams baking powder (about 1/2 teaspoon)
1 pound squid, cleaned and cut into 1/2-inch rings
2 bunches whole scallions, trimmed and cut into 1-inch pieces

Steps:

  • In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.
  • In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.
  • Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.
  • In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.
  • Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 43 grams, Carbohydrate 79 grams, Fat 49 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1406 milligrams, Sugar 2 grams, TransFat 0 grams

SCALLION PANCAKES WITH CHILI-GINGER DIPPING SAUCE



Scallion Pancakes With Chili-Ginger Dipping Sauce image

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Provided by Andy Baraghani

Categories     Bon Appétit     Vegetable     Side     Green Onion/Scallion     Pancake     Ginger     Soy Sauce     Sesame Oil     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Pan-Fry

Yield 4 servings

Number Of Ingredients 16

Sauce:
1 (½") piece ginger, peeled, thinly sliced
2 Tbsp. low-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
1 tsp. chili oil
1 tsp. sugar
Pancakes and assembly:
1 cup all-purpose flour
¼ cup cornstarch
1 tsp. kosher salt
1 tsp. sugar
1 cup chilled club soda
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil
10 scallions, thinly sliced on a diagonal (about 2 cups)
4 Tbsp. vegetable oil

Steps:

  • Sauce:
  • Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.
  • Pancakes and assembly:
  • Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it's okay if there are a few small lumps). Fold in scallions.
  • Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
  • Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.

KOREAN SCALLION PANCAKES -- PA JUN



Korean Scallion Pancakes -- Pa Jun image

Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea's cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It's a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It's speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.

Provided by Vegetarian Hostess

Categories     Onions

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1/4 cup rice flour
2 eggs, lightly beaten
2 tablespoons vegetable oil
1/4 cup water
5 scallions, green parts only, cut into 3-inch lengths on the bias
1 medium carrot, grated
1 small zucchini, trimmed and grated
3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon granulated sugar

Steps:

  • In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
  • Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
  • Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
  • In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
  • Cut the pancakes into small triangles and serve with the dipping sauce.

QUICK SCALLION PANCAKES



Quick Scallion Pancakes image

From Mark Bittman's book, "The Minimalist Cooks at Home". Quick, delicious, and not too high in carbs. Great with a simply grilled piece of fish or Asian flavored chicken, tofu, beef or pork.

Provided by nepoconnell

Categories     Lunch/Snacks

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 7

1 pinch salt
1 pinch fresh ground pepper
4 bunches scallions, about 1 lb
1 egg
1 teaspoon soy sauce (I use low sodium)
1/2 cup flour
2 tablespoons canola oil or 2 tablespoons olive oil

Steps:

  • Bring a medium pot of salted water to boil while you trim the scallions. roughly chop 3/4 of them, and mince the remainder.
  • Add the larger portion of scallions to the water and cook about 5 minutes, or until tender. Drain, reserving about 1/2 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. (I used an immersion blender, because I was too lazy to drag out the big blender. Worked just fine.).
  • Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a non-stick skillet with oil and turn the heat to medium high.
  • Drop the batter by the tablespoon or 1/4 cup, and cook the pancakes about 2 minutes per side, or until lightly browned. If necessary, pancakes can be held in a 200 degree oven for about 30 minutes.
  • I serve with just simple soy sauce as a dip.

Nutrition Facts : Calories 135.9, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 140.4, Carbohydrate 12.1, Fiber 0.4, Sugar 0.2, Protein 3.4

FAST SCALLION PANCAKES



Fast Scallion Pancakes image

This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you'd need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts - place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.

Provided by Mark Bittman

Categories     breakfast, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Steps:

  • 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 about 5 minutes, or until tender. Drain, reserving about 1/2 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. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

GRILLED LAMB WITH SCALLION PANCAKES



Grilled Lamb With Scallion Pancakes image

Here is a recipe for grilled lamb inspired by Northern China. It's treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they're spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it's party food.

Provided by Florence Fabricant

Time 2h

Yield 8 servings

Number Of Ingredients 10

1/2 leg of lamb, rump end, boned and butterflied (about 3 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon five-spice powder
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon toasted sesame oil
2 cups chopped scallions
Vegetable oil, preferably grapeseed, for frying
2 cucumbers, peeled, seeded and julienned
1/2 cup hoisin sauce

Steps:

  • Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
  • Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
  • Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
  • Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
  • Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
  • Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.

SCALLION PANCAKES



Scallion Pancakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h34m

Yield 6 pancakes

Number Of Ingredients 5

1 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
1 to 2 tablespoons vegetable shortening, at room temperature
5 scallions, finely chopped
Vegetable oil, for frying

Steps:

  • Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
  • Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
  • Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
  • For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

DILL-SCALLION POTATO PANCAKES



Dill-Scallion Potato Pancakes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.

CHEDDAR-AND-SCALLION SAVORY PANCAKES



Cheddar-and-Scallion Savory Pancakes image

Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 11

2 cups unbleached all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
2 large eggs, room temperature
1 1/2 cups low-fat buttermilk, room temperature
2 tablespoons safflower oil, plus more for skillet
1 cup shredded sharp white cheddar (2 1/2 ounces)
3 scallions, thinly sliced (1/2 cup), plus more for serving
Crisp-cooked bacon and Greek yogurt, for serving

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
  • Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.

MATZO SCALLION PANCAKES



Matzo Scallion Pancakes image

Categories     Cake     Egg     Onion     Side     Passover     Quick & Easy     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 30 (3-inch) pancakes

Number Of Ingredients 7

1/2 cup thinly sliced scallion (white and pale green parts only) plus 1/2 cup finely chopped scallion greens (from 1 bunch)
3/4 cup plus 2 teaspoons olive oil
5 large eggs
1 1/2 cups plus 1 tablespoon water
1 1/2 cups matzo meal
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
  • Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
  • Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.

SCALLION PANCAKES WITH FRIED EGGS



Scallion Pancakes with Fried Eggs image

Flaky scallion pancakes with eggs in the center. This is a great breakfast accompanied by a big glass of hot fresh soy milk.

Provided by Alice

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h40m

Yield 4

Number Of Ingredients 8

2 cups bread flour
1 teaspoon salt
¾ cup water
1 cup finely chopped scallions
2 tablespoons vegetable shortening
½ teaspoon vegetable oil
salt and ground black pepper to taste
4 large eggs

Steps:

  • Mix flour and salt together in a bowl. Pour in water and combine with an electric stand mixer or knead with your hands until you have a smooth dough that's not sticky. Let rest for 20 to 30 minutes.
  • Divide dough into 4 equal pieces. Form into balls and let rest for 15 minutes.
  • Roll each ball into a very thin, 8x12-inch rectangle. The thinner the rectangle is, the more layers you will have in the end. Spread about 1/2 tablespoon of shortening on each rectangle. Spread 1/4 cup scallions on top. Roll each rectangle so you have long ropes; press down on each end to seal. Roll each into a tight, snake-like coil, with seams inside.
  • Heat a 12-inch nonstick pan over medium heat. Put oil in the pan and spread around with a spatula. Place 1 pancake flat into the pan and cook, covered, about 2 minutes. Uncover and flip; season with salt and continue to cook until golden, about 4 minutes more.
  • Crack 1 egg in a small bowl and beat lightly. Add salt and pepper. Pour egg on top of the pancake, spreading evenly. Cover and cook until egg is set, 2 to 3 minutes. Uncover and fold pancake in half. Transfer to a plate and cut with a pizza cutter into 4 wedges. Repeat with remaining pancakes and eggs.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 45.8 g, Cholesterol 186 mg, Fat 13 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 3.4 g, Sodium 658.1 mg, Sugar 1.2 g

Tips:

  • Use cold water for the dough: Cold water will help to create a more tender and flaky dough.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix just until the ingredients are combined.
  • Let the dough rest: Allowing the dough to rest for at least 30 minutes will help it to relax and become more pliable.
  • Use a well-seasoned pan: A well-seasoned pan will help to prevent the pancakes from sticking.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them to cook evenly without burning.
  • Serve the pancakes hot: Scallion pancakes are best served hot out of the pan.

Conclusion:

Scallion pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, thick or thin, there is a scallion pancake recipe out there for you. So next time you are looking for a quick and easy meal, give scallion pancakes a try. You won't be disappointed!

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