Real scallion pancakes are delicious, but a bit labor intensive, so I always end up buying them rather than making them. This version instead uses a thin batter dripped Pollock style on a hot skillet. It's ready in minutes, and with the right condiments really hits the spot.
Mix the flour, water, scallions, Sri Lanka, and salt. You will have a thin batter that is the consistency of light cream. If it's too thick (which can happen if your scallions don't have a lot of moisture, add a splash or two of water and gently mix.
In a cast iron pan or non-stick skillet heat 1 tablespoon of oil over medium high heat. Dribble batter into the pan in a haphazard way, leaving gaps. It's a similar idea to pancake art. Once the dribbles you've made have cooked for about a minute, add more batter to fill any gaps, and reduce the heat to medium low.
Once the pancake is crisp (about 4-5 minutes), flip and cook the other side for 3-4, or until crisp as well. Transfer to a wire rack over paper towels. Add 1/2-1 tablespoon of oil (depending on what is left in the pan), bring the heat back up to medium-high, and cook the next one. The oil is a key to both the texture and flavor so don't hold back.
Serve with shoyu mixed with chili oil for dipping. To lower the salt level and amplify the flavor a bit, add a bit of savory black vinegar and/or some fresh ginger.
Recipe Note
Recipe Notes
* you can also use sourdough starter discard for this recipe. Simply combine 1 1/2 cups starter with 1/2 cup water and a small pinch of baking soda to neutralize the acid. The final texture will be a bit softer as the starter breaks down the gluten in the flour.
Variations & Ideas
You can easily adapt this recipe with the flavors of my other quick breads. Check out Spiced Skillet Flat Breads, and Katama Bread for some spicy ideas.
This dish is also a great way to use up herbs that are going bad. In addition to or instead of scallions try: cilantro plus a bit of Isphahan N1, parsley with Pierre N7, or fresh dill with Iris N9.
When the second side is halfway cooked, try cracking an egg on top and adding a bit of the dipping sauce. scramble it and fold the pancake in half once the egg has set a bit for a tasty breakfast dish.
