By Crafty Lady 13 on October 09, 2009
Photo by KateL
Photo by KateL
"Yummy Asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. My mother used to make these for me when I was a little girl. I recently found this recipe in the October 2009 Food Network Magazine. Prep time includes chill time."
Serving Size: 1 (372 g)
Servings Per Recipe: 1
"Interesting. I would enjoy more scallions and a thicker dipping sauce. Made for Best of 2013 tag, based on the recommendation of sophie-a-toast."
"We really enjoyed these, though my skills at kneading and rolling need a little work. I will make them again, and next time add a few sesame seeds to the pancakes (I add a few to the sauce this time!) Thanks for sharing a great recipe, Crafty Lady 13."
"This is a wonderful bread recipe. It was much easier than expected and the flavor was really delicious. Of course, the dipping sauce was just as delicious and I will definitely make these scallion "pancakes" again. They would be great with any cuisine and can be eaten just as they are with or without the sauce. Made for the Best of 2012 tag."
"These were wonderful! I've never made something like this and it was pretty easy and cheap. The simplicity of the ingredients come together deliciously. What a great side to any number of Asian meals!"
"Crafty lady, my friend, you were one lucky young girl. These scallion pancakes are awesome. I've never tried anything like this before. I was so pleased, wonderful, flavor, perfect texture and the dipping sauce was just right for these treats. I really enjoyed the way the pancakes soaked up the dip. Really yummy, well worth the extra work. Kudos - this recipe is going into my Favorites Cookbook for 2012."
"I actuall enjoy putting these together. Way different to yur usual an cakes, and everone enjoyed them. Made for Aus/NZ Swap # 34."