Lazy Scallion Pancakes
- Author
- Christian Leue
- Servings
- makes 3-4 pancakes
- Category
- Dinner
Ingredients
- 1 cup all-purpose flour (130g)*
- 1 cup water (250g)
- 1/2 cup finely chopped scallions (50g)
- 1/2 tsp Sri Lanka N14, finely ground
- 1/4 tsp salt
- Neutral oil for frying
- 1 Tbsp good shoyu
- Dash or two of chili oil
- Optionally, a dash of black vinegar
- Optionally, slivers of fresh ginger
Directions
- 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.