By Chef Jean on June 12, 2008
Photo by Cookgirl
Photo by Cookgirl
"Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time."
Serving Size: 1 (127 g)
Servings Per Recipe: 4
"This was good, and very close to a recipe from a local restaurant that I love. I added some sesame seeds, when I added the green onions. I also added them to the sauce, which was quite good. I tried cooking them the way suggested, and then tried frying them in approximately 2 inches of veg. oil, in a saucepan, flipping them a couple of times. I liked the result from the frying better, as it was closer to the local pancakes. Thanks for posting this Chef Jean; they are the closest I've ever found!"
"I added one scallion to the dough to enhance the flavor. I didn't quite understand the reason for coiling the pieces, but the end result was delicious and there were certainly no complaints. A tortilla press helped shaped them round, too. I lined the press with wax paper-lightly floured and the pancakes didn't stick at all. The pancakes reminded me of an Asian version of tortillas. Skipped slicing them into triangles. We thought the sauce was too oily and I would next time reduce the oil to about two tablespoons (a little bit of toasted sesame oil was added). Used fresh, organic scallions from our CSA box. Served with steamed carrots, baby bok choy and broccoli, hard boiled eggs and cha soba noodles. Reviewed for Cebolletas in the Spanish/Portuguese forum."
"This is delicious. My family loved it along with recipe #234871 for dinner last night. Mine got kind of messy as I was rolling them, and some of the oil and scallions leaked out, but that made areas that got very crispy on the outside, so it was good anyway. made for PRMR tag. Thanks, Chef Jean!"
"Delicious appetizers! It looks like tortillas but taste wise it's a cross between a pancake and a tortilla.It's crunchy on the outside and chewy in the inside. I enjoyed making this as it has a different technique in preparing it. Like, it could have all been blended together (minus the sauce) but it was rolled, twisted and flattened. Maybe to hide the scallions inside? Instead of rolling it with a pin, I flattened it with my palm. Works well, too! It's so good, DH and I ate it in one sitting. :D It also went well with Recipe #313552 as the sauce is nearly the same. Thanks for sharing, Chef Jean!"