Scallion Pancakes
This quick and savory Chinese flatbread can be eaten alone, dipped in a sauce, or used as a wrap for stir-fries. 30 minutes or less, gluten-free, soy-free.
⏱️ Prep: 10 min🍳 Cook: 10 min🍽️ Makes 6
Ingredients
| 1 cup | 240 ml | chopped scallions |
| 3/4 cup | 180 ml | self-rising flour |
| 3/4 cup | 180 ml | warm water |
| 1 | large egg | |
| 1 tablespoon | 15 ml | fresh ginger, crushed and chopped |
| 2 | garlic cloves, crushed and chopped | |
| 1 teaspoon | 5 ml | toasted or hot sesame oil |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 4 teaspoons | 20 ml | vegetable oil, divided |
Instructions
- In a medium bowl, mix together the scallions, flour, water, egg, ginger, garlic, sesame oil, and salt for 2 minutes, or until smooth.
- In a skillet, heat 2 teaspoons of vegetable oil over medium-high heat for 1 minute or until it shimmers.
- Pour in enough batter to make a 6-inch pancake. Fry on each side for about 1 minute, or until golden brown. Transfer the pancake to a plate. Repeat this process with the remaining batter and 2 tablespoons of vegetable oil. It should make 4 to 6 pancakes.
- Serve warm.