• Nicole Shelly

A time tested scallion pancake recipe

Updated: May 1, 2019

I have been making this recipe and publishing it for farm members since our urban farm days 15 years ago.

This is the only scallion for me. This Asian variety is called “Nebachan”. It is tastier and grows better than any others I have tried.

Scallion Pancake

2 cups Red Cat Farm white wheat flour

1/4 t. salt

1 T. peanut oil

3/4 cup boiling water

4 t. toasted sesame oil

2 bunches chopped scallions

1/2 cup or so oil for frying

1. In a large mixing bowl, combine flour, salt, oil and boiling water. Mix to form a workable dough, adding small amounts of flour or water as needed. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Place in a plastic bag and rest for 20 minutes.

2. Divide the dough into four parts. One at a time, roll out into a circle, brush with sesame oil and spread 1/4 cup scallions. Roll as a jelly roll into a cylinder, flatten it slightly and crimp the ends. Coil the cyclinder into a disk and crimp to seal. Roll the disks again into thin pancakes.

3. Fry the pancakes one at a time preferably in a cast iron skillet until brown on each side and adding oil as necessary.

Make a dipping sauce with soy sauce, rice wine vinegar and sesame oil. Amounts to taste.

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