Egg
Scallion Pancakes
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94 Reviews
judy
January 14, 2021
Scallion pancakes are some of my favorite. But I now have a very small kitchen, and very little energy. So I went hunting and found a really good recipe that can be baked in my toaster oven, so I don't have to stand over a stove. Based on Japanese Okonomiyaki, they can be made with any combination of veggies. But I like cabbage and green onion best. Use a sauce made of chili-garlic paste and mayo. I bake them in the oven instead of standing over the stove. A shout out to Budget Bytes for her cabbage pancake recipe. If one omits the cabbage and just makes the batter and uses the scallion greens, they are pretty close to these here. And about as good as any I have had in a Chinese take out. I put a thin layer of oil on the bottom of my small sheet pan (finds in my toaster oven) and pour over the batter, making sure all the mix-ins are spread evenly, and bake at 350 for about 20 minutes. Of course, watch them as every oven varies. Cut them into squares of desired size from 2 inch appetizer to 4 or 6 inch pancake--up to you. Serve as desired as well, they are great hot, cold or reheated the next day.....
ELCookie
December 27, 2019
Terrific! Made these instead of Latkes, as a "fried pancake" for 5th night of Hanukkah. Used butter and next time might add another layer of butter for more lamination. Thanks for the pictures which helped a lot.
Darian
October 18, 2018
These were PERFECT!! I served them with Mongolian Beef and a side of lemon-ginger sugar snap peas. My whole family was so impressed with how well they turned out - me included!
pqmommy
September 10, 2016
I'm wondering if you can prep them hours in advance and keep them covered with a damp cloth to fry up at dinnertime?
mrslarkin
September 10, 2016
I haven't tried that but I think it might work if you make sure to keep them covered and separated so they don't dry out and don't stick together.
Kaite
August 1, 2016
These were delicious and so much fun to make! I made one of the pancakes following the recipe above (with the substitution of butter instead of lard). The other pancake I used sesame oil instead of lard, sprinkled sesame seeds and finely chopped some of my homegrown chiles to add in with the scallions. They were tasty! I look forward to making them again and trying other variations.
Kerry G.
October 6, 2015
These were really good. I used butter, as it is what I had on hand. Longer resting is definitely worth it.
pam
July 12, 2015
The recipe worked fine but I found these to be tasteless. Disappointing. Cutting into eighths was too small also.
Julie B.
May 27, 2015
I had scallion pancakes in China and couldn't wait to make them when I got home. I've made them for years and my family loves them! IF you have leftovers you can put ground meat (cooked) like ground lamb or burger inside 2 of them and cook like quesadillas. Also you can put raw ground lamb between 2 uncooked scallion pancakes cook on the stove then pop in the oven for a few minutes until cooked through (which is how these are often made to vary things)
Cialina N.
October 6, 2014
I made these the other day and they were so delicious! I had more scallions than the recipe called for so I doubled the recipe and made four pancakes.
I ended up having leftovers. I reheated them the next day by toasting on a skillet - no extra oil added since mine ended up pretty oily. They were even better as leftovers. They were crunchier and flakier.
This recipe is a keeper!
I ended up having leftovers. I reheated them the next day by toasting on a skillet - no extra oil added since mine ended up pretty oily. They were even better as leftovers. They were crunchier and flakier.
This recipe is a keeper!
Amy
February 21, 2014
First attempt at these. My BF and I love scallion pancakes and these were terrific. I think next time I may try to sauté the scallions (maybe more?) for a few minutes before adding them to the dough. I wanted more scallion taste so think this might be the fix. Thank you so much for the recipe.
lillianstrange
December 16, 2013
Thanks for the recipe! These are one of my favorite things to eat. I like to use the white parts of the green onion, too. I also like to add chopped up Thai chili peppers for added heat. We Chinese like to waste nothing! lol
Chantal M.
December 23, 2012
What sides did you cook to go with this?
mrslarkin
December 24, 2012
Hi Chantal, we just eat these straight from the pan. It's more of an appetizer. ChefJune's idea is to match them with this dish: http://www.food52.com/recipes/13872_1234_spareribs
And others have made them for breakfast. I bet they'd be great with scrambled eggs.
Here's a great Chinese menu that these would be great alongside: http://www.food52.com/blog/5302_a_jewish_tradition_8_chinese_takeoutinspired_recipes_for_christmas_day
And others have made them for breakfast. I bet they'd be great with scrambled eggs.
Here's a great Chinese menu that these would be great alongside: http://www.food52.com/blog/5302_a_jewish_tradition_8_chinese_takeoutinspired_recipes_for_christmas_day
jeanmarieok
September 25, 2012
I've made these with lard, bacon grease and sesame oil, and all turn out beautifully. We probably like bacon grease best - the bacon flavor is not pronounced. And I always have it on hand.
Kitchie
August 12, 2012
A Chinese friend suggested making one batch with green onions, one with peanut butter mixed with a bit of chili oil. Both excellent!
mrslarkin
August 12, 2012
Glad it worked out! Peanut butter? Sounds interesting! Tell us where you added the peanut butter and chili oil, please!
Kitchie
August 12, 2012
First mix about 2 Tbs unsweetened "natural" peanut butter (I use chunky) with a few drops of chili oil (maybe 1/8th tsp... more or less, to taste). At Step 5, instead of adding scallions, dab half the peanut butter/oil mixture onto the rolled-out pancake, then roll again, as in your recipe. My Chinese friend (from Wuxi, Jiangsu province) says both kinds are popular.
littlebear
May 14, 2012
This recipe looks amazing, I have some schmaltz in the fridge, would that do in place of lard?
mrslarkin
May 14, 2012
Thanks littlebear. I would definitely give that a try. let us know how it turns out!
somebunnyslove
April 30, 2012
I've been making these pancakes using caramelized onions and garlic. What a hit out of the park!
fiveandspice
April 26, 2012
Congrats on being runner up MrsL! I'm making these tomorrow and I absolutely cannot wait!!!!!! I'm sure they'll be winners at my table!
mrslarkin
April 27, 2012
Thanks, 5&s! Do let me know how they turn out. They are really fun to make!
fiveandspice
April 27, 2012
They're in process right now! Taking a break from data transcription. I'll let you know how they are as soon as I've devoured them for lunch. :)
Greenstuff
April 28, 2012
fiveandspice's blog post on her "bastardized quasi-Scandinavian-Franco-Asian" version of mrslarkin's pancakes is great! It really conveys what mrslarkin says about them being fun to make. I can wait to make my own version.
mrslarkin
May 14, 2012
totally agree Greenstuff. That is a brilliant blogpost. Definitely trying these with butter sometime soon.
ChefJune
April 26, 2012
yum. I'm thinking of these as the side for Asian influenced pork chops... or the perfect party food made in miniature to go with my 1-2-3-4 Spareribs http://www.food52.com/recipes/13872_1234_spareribs !
mrslarkin
April 26, 2012
ChefJune, those ribs sound insanely delicious! Really great idea. I'm going to try them soon. With the pancakes! :)
ChefJune
April 26, 2012
yum. I'm thinking of these as the side for Asian influenced pork chops... or the perfect party food made in miniature to go with my 1-2-3-4 Spareribs http://www.food52.com/recipes/13872_1234_spareribs !
bonbonmarie
April 26, 2012
I can't wait to try these, maybe with some of my ever generous chive plants...
MrsWheelbarrow
April 20, 2012
MrsL, these pancakes look so delicious, I made them for breakfast, as I'm a savory in the morning girl. Delicious!!. D loved them, too!
mrslarkin
April 20, 2012
Oh, MrsW, that makes me so happy! Really glad you guys enjoyed the pancakes. Thanks a bunch.
txc84
April 19, 2012
My mom is Chinese and went to cooking school in Hong Kong. This sounds similar to her recipe, except she doesn't use milk. She also mixes oil, salt, and scallions together and spreads that over the dough before spiraling it. Man, I want scallion pancakes now...
mrslarkin
April 19, 2012
That sound like a great technique! May try it next time I make these. Thanks txc84.
arielleclementine
April 19, 2012
yahooo!! thought these looked outrageously delicious. congratulations!!!!
Greenstuff
April 19, 2012
Excellent! I'm planning a big dim sum-making party and was just thinking about scallion pancakes. Thanks so much for the detailed instructions-they are going directly to my party-planning folder.
sunnyluz
April 19, 2012
My son and I have a Friday-night pancakes for dinner tradition, but we've never tried savory. This should be great. Would butter work, if I can't find lard?
mrslarkin
April 19, 2012
What a fun tradition! Hmmm....not sure how butter would work here. Plain ol' shortening will work just fine. Some people simply brush their pancake with sesame oil.
monkeymom
April 19, 2012
Congrats MrsL! Great job with this recipe. I have never tried it with milk in the dough but will definitely do so. A couple of tips: 1) I use bacon fat which can also give some extra flavor 2) an extra sprinkling of salt after spreading the lard also helps with flavor and 3) don't be shy with the oil when frying. The dough hitting a generous amount of hot oil really helps these become very flaky. You can always blot off excess oil with some paper towels at the end.
mrslarkin
April 19, 2012
monkeymom, thanks for the great tips!! Yeah, I was very reserved with my oil. Will try with more next time around.
I wonder what your mom thinks of this? ;) I was over my mom's today when I saw the finalists, showed it to her and she said half-seriously, "what did you do to my piadina?"
I wonder what your mom thinks of this? ;) I was over my mom's today when I saw the finalists, showed it to her and she said half-seriously, "what did you do to my piadina?"
gingerroot
April 19, 2012
Hooray!! Congrats, mrs. l! I love scallion pancakes and these look amazing.
arielleclementine
April 13, 2012
you're my hero- i love scallion pancakes but they seem so intimidating! these look fantastic! love the lard- they look flaky and delightful.
mrslarkin
April 13, 2012
thanks ac. If you can pull of a science! party, you can definitely swing these. oh my gosh, that lard is so soft and yummy - I'll admit I was swiping some with my finger. Hope I didn't gross anyone out with that mrslarkin factoid.
boulangere
April 11, 2012
Fantastic. Lovely description of the rolling process. I could eat the whole batch in one sitting.
mrslarkin
April 11, 2012
Thanks much, b. I was afraid it might sound a little complicated. You can easily double this recipe, so you can share. ;)
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