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The Chinese street food version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
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Ingredients
For 4 Serving(s)
scallion-pancakes-with-spicy-dipping-sauce
- 1 T sriracha sauce
- 1/4 c tamari
- 1 c rice vinegar
- 1 t peeled, minced fresh ginger
- 2 c all purpose flour
- 1 T agave
- 1 c boiling water
- 1 c diced scallions
- 2 T sesame oil
- 2 T vegetable oil
- salt
Scallion Pancakes with Spicy Dipping Sauce Directions
- In a small bowl, combine the sriracha, tamari, rice vinegar, ginger, and honey. Set aside.
- In a mixing bowl, stir together the flour and boiling water until a ball of dough can be formed. Cover the dough with a damp towel and let it rest for 30 minutes.
- Cut the dough ball into about 8 equal pieces. On a floured surface, roll out one of the pieces of dough into a circle. Brush with 3/4 teaspoon sesame oil and sprinkle with 1/8 of the scallions and a pinch of salt. Roll the circle, jelly-roll style, into a rope, pinch the ends to seal in the scallions and coil the rope into a spiral shape. Flatten the coiled pancake slightly with the palm of your hand. Repeat with the remaining dough and scallions.
- In a large skillet, heat the vegetable oil over medium heat. Add one of the pancakes to the hot oil in the pan and cook for 2 to 4 minutes on each side, swirling it in the oil from time to time to promote even browning. When the pancake is lightly browned, remove from the pan and hold on a plate in a warm oven until all pancakes are cooked. Cut pancakes into triangles and serve with dipping sauce.