How do you make the perfect Scallion Pancakes?

Question

How do you make the perfect Scallion Pancakes? The most easiest recipe would be most helpful thanks..

Answer 1

easy scallion pancakes


Pancakes:
1 1/2 c. flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of black pepper

1 1/2 c milk
1/4 c rice wine vinegar
2 eggs
3 tablespoons soy sauce

2 scallions, white and green parts, sliced thinly on the bias

Sesame oil for frying (optional)

Dipping sauce:
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 big clove garlic, minced
1 tablespoon minced scallion


Mix all the ingredients for the dipping sauce together in a bowl. Set aside to let the flavors combine.

Mix the flour, baking powder, baking soda, and pepper together in one big bowl.

In another bowl, mix the milk, eggs, and soy sauce together. Mix until the eggs are well incorporated, then add the rice wine vinegar.

In a non-stick skillet, heat a tablespoon of sesame oil until it starts to shimmer.

Mix the wet ingredients into the dry (I know some people do it the other way, but this works well). Mix a little better than if you were making breakfast pancakes until you don't see any raw flour in the bowl anywhere. Add and mix in the chopped scallions.

Use a 1/3 cup measure to drop the batter onto the skillet. Pour directly into the center of the pancake, don't try to swirl it around. Reduce the heat to medium and cook until bubbles are coming up in the center of the pancake and the edges are starting to brown. You can peek underneath with your spatula to ensure the bottom is golden brown.

Flip the pancake and let it cook until set completely. If your pancake is too thick, and you fear the center is not set, push down on it with your spatula. You'll lose some lift, but any raw batter will squeeze out.

Remove the pancake to a plate in a 150 F oven until you've finished all of them.

For the next and subsequent pancakes, you can add more oil or not, as you prefer. Obviously if you have a "stick" skillet (as opposed to "Non-stick"), you'll need the oil.

Serve with the dipping sauce.

Answer 2

Korean Home-Style Scallion Pancakes recipe

DIPPING SAUCE

1 c Flour 4 Scallions, root ends trimmed 1 ts Salt -cut into 2" lengths 1 1/2 c Cold water, or enough to 2 oz Sweet red or green peppers, ~make moderately thin batter -in 2" juliened strips 3 oz Ground beef Corn oil for frying 2 tb Soy sauce 1/2 ts Dried hot red chili flakes 1/4 ts Korean sesame oil 1 ts Thinly sliced green onion 1/2 ts Toasted sesame seeds In a large mixing bowl, combine flour, salt, water and beef. Add scallions and peppers; mix thoroughly but gently. Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce heat to medium. Add half the batter mixture. which should make a pancake about 1/4-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm. Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table. Serve warm with traditional Dipping Sauce. DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.

Answer 3

Ingredients

2-1/4 cups all-purpose flour, divided
1 teaspoon sugar
2/3 cup boiling water
1/4 to 1/2 cup cold water
2 teaspoons sesame oil
1 teaspoon coarse salt
1/2 cup finely chopped green onion tops
1/2 to 3/4 cup vegetable oil


Preparation


1) Combine 2 cups flour and sugar in large bowl. Stir in boiling water and mix with chopsticks or fork just until water is absorbed and mixture forms large clumps. Gradually stir in enough cold water so dough forms a ball and is no longer sticky.

2) Place dough on lightly floured surface; flatten slightly. Knead dough 5 minutes or until smooth and elastic. Wrap dough with plastic wrap; let stand 1 hour.

3) Unwrap dough and knead briefly on lightly floured surface; divide dough into 4 pieces. Roll 1 dough piece into 6- to 7-inch round, keeping remaining dough pieces wrapped in plastic wrap to prevent drying. Brush dough with 1/2 teaspoon sesame oil; evenly sprinkle with 1/4 teaspoon salt and 2 tablespoons green onions. Roll up, jelly-roll fashion, into tight cylinder.

4) Coil cylinder into a spiral and pinch end under into dough. Repeat with remaining dough pieces, sesame oil, salt and green onions. Cover coiled pieces with plastic wrap and let stand 15 minutes.

5) Roll each coiled piece on lightly floured surface into 6- to 7-inch round with floured rolling pin.

6) Heat 1/2 cup vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Carefully place 1 pancake into hot oil. Fry 2 to 3 minutes per side or until golden. While pancake is frying, press center lightly with metal spatula to ensure even cooking. Remove to paper towels; drain. Repeat with remaining pancakes, adding more oil if necessary and reheating oil between batches.

7) Cut each pancake into 8 wedges. Arrange on serving platter. Serve immediately.