Corn Scallion Pancakes Recipes

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SCALLION PANCAKES

Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 8 scallion pancakes

Number Of Ingredients 10



Scallion Pancakes image

Steps:

  • Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
  • Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
  • Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
  • Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.

1 cup rice wine vinegar
3/4 cup light soy sauce
3 1/2 tablespoons sugar
1 tablespoon toasted sesame oil
3 cups all-purpose flour, plus more for dusting
1 1/3 cups boiling water
4 teaspoons toasted sesame oil
8 scallions, chopped
Kosher salt
1/2 cup plus 1 tablespoon vegetable oil

CORN-SCALLION PANCAKES

The original version of this (from Serious Eats http://bit.ly/iZqkfz ) is gluten-free, but I don't need gluten-free, so I've adapted this back to a "regular" recipe.

Provided by DrGaellon

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Corn-Scallion Pancakes image

Steps:

  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk, eggs and oil until smooth. Pour wet ingredients on top of dry; stir with fork just until combined. Add corn and scallions and stir until well-combined.
  • Lightly oil a skillet and place over medium heat until oil shimmers. Add dollops of batter (about 1/4 cup per pancake) to pan. It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough.
  • Cook until bubbles appear at edges of pancakes, about 3 minutes. Flip pancakes and cook until browned underneath, 1.5-2 minutes more.

Nutrition Facts : Calories 504.7, Fat 13.9, SaturatedFat 3.4, Cholesterol 101.5, Sodium 794.5, Carbohydrate 85.9, Fiber 6.3, Sugar 7, Protein 14.7

1 1/4 cups cornmeal
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs
2 tablespoons vegetable oil (plus additional oil for pan)
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped scallion

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