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Scallion Pancakes

February 2, 2011

One thing I’ve never seen in “mix” form is scallion pancakes. You’ve probably had these delightful, fluffy and flavorful pancakes at a Chinese restaurant or maybe at Korean BBQ along with the plethora of salads. These heavier-than-a-crepe pancakes are so easy to make and great with a dash of soy, ponzu or even teriyaki sauce.

In order to inject some umami (the 5th taste) into the “Everything But The…” line of baking mixes, we’ve come up with a lovely “Everything But The…eggs” recipe for scallion pancakes. Here’s the recipe I tested today. I still have some more tweaking to do, but the pancakes had a soft, delectable texture while really delivering an punchy green onion flavor, accented by some sea salt.

Recipe and more pictures after the jump…

Whisk together in a large bowl:
2 eggs
1 cup water
1/4 teaspoon sesame oil (or any vegetable you have around)

Slowly add in the dry ingredients. Once packaged, Everything But The will include all of these dry ingredients, pre-mixed, in our fantastic, eco-friendly containers so all you have to do is pour into the wet ingredients above!

3/4 cup all-purpose flour
1/4 cup rice flour
1/4 teaspoon sea salt
Dash of chili powder
Pinch of fresh ground black pepper
1 cup chopped scallions

Whisk everything together so that there are no lumps. The great part about the rice flour is it provides a smooth, thin consistency very quickly.

Next, heat a large pan to medium-high heat with 2 tablespoons of oil (vegetable oil works just fine). Pour in about 1/2 cup of your batter mix and pan-fry on one side for about 1-2 minutes, then flip and fry the other side. Watch the pan closely and lift the side of the pancake to check for doneness before flipping.

Once done, transfer to a plate and serve it up with any variety of Asian toppings. Any of the following combinations are great:

  • Ponzu with lemon zest
  • Teriyaki sauce with orange segments
  • Soy sauce with grated ginger and cilantro
  • Wasbi mayonaise

Next time I’m going to test these with dried shitaki mushrooms to see how I can inject another umami ingredient into the mix. I’m sure I’ll have to let it sit at room temperature for a few minutes so the mushrooms can re-hydrate in the batter, but I have high hopes for the outcome.

If you try this at home, let me know your thoughts and leave a comment below.

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