Chive & Scallions Pancakes

"These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions."
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by Arlyn Osborne photo by Arlyn Osborne
photo by Arlyn Osborne photo by Arlyn Osborne
Ready In:
2hrs 45mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
  • Whisk together the flour and salt in a large bowl.
  • Bring 1 cup of water to a boil in a small saucepan.
  • Measure out 3/4 cup of water and pour over the flour mixture.
  • Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
  • Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
  • Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
  • Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
  • Meanwhile, combine the scallion and chives in a bowl and set aside.
  • Flour a surface and shape the dough into a thick log. Cut into 6 portions.
  • Work with one portion of dough at a time, keeping the others covered with a damp towel.
  • Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
  • Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
  • Tightly roll the dough away from you so you’re left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
  • Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
  • Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
  • Cut 4 small squares of parchment paper and flour a work surface.
  • Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
  • Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
  • Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
  • Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
  • Cut each pancake into 4 wedges and serve with the dipping sauce.

Questions & Replies

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  1. emjrod
    Love this scallion pancake recipe. How many does it make?
     
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