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Whole-Wheat Scallion Pancakes (Sides)

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Recipe

Another Chinese restaurant staple, this time made with whole-wheat flour (you could also use spelt flour). It’s important to cook these in a flat-bottomed frying pan and not a wok. You can make the dough ahead of time and freeze for future use.

 

Yield

6 servings

Prep

10 min

Cook

6 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups whole-wheat flour
or spelt flour, plus more if necessary
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½ cup water
warm
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3 tablespoons peanut oil
or coconut oil
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3 each scallions, spring or green onions
thinly sliced
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1 teaspoon sea salt
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Ingredients

Amount Measure Ingredient Features
355 ml whole-wheat flour
or spelt flour, plus more if necessary
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118 ml water
warm
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45 ml peanut oil
or coconut oil
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3 each scallions, spring or green onions
thinly sliced
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5 ml sea salt
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Directions

Lightly oil a large mixing bowl and set aside.

In a separate large bowl, mix together the flour and water until a smooth dough forms.

Add flour, a little at a time, as necessary for the dough to lose its ‘stickiness’.

Roll out the dough on a lightly floured work surface and knead for 5 minutes.

Place the dough in the greased mixing bowl and turn until it is lightly covered with oil all around.

Cover the dough with a barely damp towel and let it rest for 30 minutes.

Flour your work surface again and roll out the rested dough.

Divide the dough in half; then roll each half into a 2.5cm-thick cylinder.

With a pastry scraper or butter knife, slice the dough into 5cm-long segments.

Dust your rolling pin with flour and roll out each segment into a 12-cm circle.

Otherwise, lightly brush the top of each circle with peanut oil, sprinkle with the scallions (green onion) and sea salt.

Roll up each circle into a cylinder, making sure the scallions stay in place.

Coil the dough so that it resembles a snail.

With a rolling pin, flatten again into disks about 0.5cm thick.

The pancakes will get a little oily from the scallions popping through the dough.

Place the rolled-out pancakes on a plate and repeat with the remaining dough. If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking. At this point you can choose to freeze the dough, if you wish to use it at a later stage.

Heat a nonstick flat-bottomed frying pan over medium-high heat and add the remaining 1 tablespoon oil.

Working in batches, pan-fry the pancakes until golden brown, 2 to 3 minutes on each side. If the sides or middle puff up during the cooking, press them down with a spatula to ensure even cooking.

Transfer the pancakes to a plate, cut into wedges, and serve, either alone or with chilli sauce or soy sauce and vinegar on the side.

Note: Adapted from appetiteforchina. com Note: S (scallion pancakes)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 16140% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 396mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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