EASY SCALLION PANCAKES
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
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 AND EGG PANCAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings as starter or side
Number Of Ingredients 10
Steps:
- Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
- Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.
SCALLION PANCAKE (PAJEON)
Chef Kim's version of this popular appetizer is full of greens held together by a crisp matrix of batter. He'll share the secrets to making a light, airy pancake: ice cold club soda and good technique.
Provided by Hooni Kim
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
- Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
- Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
- Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
- Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
- Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)
SCALLION PANCAKES WITH FRIED EGGS
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
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
BREAKFAST STUFFED SCALLION PANCAKES
Instead of going to Chinatown to get your fix, make these simple scallion pancakes at home. The dough comes together in just a few minutes, and they fry up in a snap. Here, we fill them with cheesy soft-scrambled eggs and crispy bacon for the ultimate weekend morning treat.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
- Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
- Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
- Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
- Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
- Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
- Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
- Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
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
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.
EGG, SHRIMP, AND SCALLION PANCAKES
Long before I knew about Chinese American egg foo yong, I was dipping these tasty pancakes in fish sauce and soy sauce and enjoying them with hot rice. When my mother was short of time, she would prepare a couple of plates full of these yellow, pink, and green pancakes for dinner. They are incredibly easy to whip up and yet taste fancy. The edges get fluffy and crispy from frying in a liberal amount of oil, and each rich bite contains a bit of tasty shrimp. I don't devein the shrimp for these pancakes because I have found that it leaves unattractive lumps. But if you prefer to devein them, do so.
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 6
Steps:
- Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain well. Put the shrimp in a bowl, add the eggs and scallions, and mix well.
- Put enough oil into a large nonstick skillet to coat the bottom thinly. Place over medium heat and heat until a drop of egg immediately sizzles and bubbles upon contact with the oil. To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp in each pool of egg so they don't overlap. Fry only as many pancakes at once as will fit without crowding, about 3 pancakes at a time in a 12-inch skillet. Don't worry about the shape each one takes, as they are meant to be free-form. When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully. (If the pancakes have stuck together, use the spatula to separate them before flipping.) Fry for another 30 seconds to 1 minute, until browned on the second side. Transfer the finished pancakes to a plate and keep warm while you fry the rest.
- Arrange the pancakes on 2 plates or a platter and serve with the fish sauce for dipping.
CHEDDAR-AND-SCALLION SAVORY PANCAKES
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
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.
SCALLION EGG WRAP
This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 5m
Yield 1 wrap
Number Of Ingredients 8
Steps:
- Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
- Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
- Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
- If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams
More about "scallion and egg pancakes recipes"
SCALLION PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (45)Estimated Reading Time 7 minsServings 8
- Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
- Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
- Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
SCALLION PANCAKES (VEGAN RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
SHANGHAI SCALLION PANCAKES - THE WOKS OF LIFE
From thewoksoflife.com
BEST SCALLION PANCAKES RECIPE - HOW TO MAKE SCALLION …
From food52.com
SCALLION EGG PANCAKES RECIPE | CHINESE PANCAKES …
From yummytummyaarthi.com
3-INGREDIENT POTATO FRITTERS WITH SCALLION AND EGG - DAILY …
From dailyyum.com
EGG AND SCALLION CREPE (JI DAN BING, 鸡蛋饼) - RED HOUSE …
From redhousespice.com
CHINESE EGG AND SCALLION PANCAKES [PALEO, KETO]
From paleoflourish.com
CHINESE SCALLION PANCAKES (葱油饼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SCALLION & CORN PANCAKE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
HOW TO MAKE FLUFFY PANCAKES WITH ONE SIMPLE TRICK - USA TODAY
From usatoday.com
WAFFLES OR PANCAKES? - THE NEW YORK TIMES
From nytimes.com
TOASTED SESAME AND SCALLION WAFFLES RECIPE - NYT COOKING
From cooking.nytimes.com
SCALLION PANCAKE WITH EGG AND PORK FLOSS - GREATIST
From greatist.com
31 VEGAN BRUNCH RECIPES WORTH WAKING UP FOR | BON APPéTIT
From bonappetit.com
72 BEST AIR FRYER RECIPES — WHAT TO COOK IN AN AIR FRYER
From goodhousekeeping.com
SCALLION EGG PANCAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EXTRA-FLAKY SCALLION PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love