Savory Scallion & Chive Pancakes
Indulge in these delicious Savory Scallion & Chive Pancakes, inspired by the beloved recipe from Barbara Tropp’s "China Moon Cookbook." These quick breads combine the fresh, vibrant flavors of scallions and chives, complemented by aromatic cilantro and a hint of chili oil. The pancakes are pan-fried to achieve a perfect golden crust, resulting in a delightful texture that is both crispy on the outside and soft inside. They're perfect as an appetizer, snack, or side dish, embodying the essence of Chinese-American cuisine with every bite.
4
Servings
300
Calories
11
Ingredients
Ingredients
flavorful oil
1 tablespoon (Combine 1 teaspoon sesame oil with 2 teaspoons corn or peanut oil.)
hot chili oil
1 tablespoon (None)
green and white scallions
1 1/2 cups (Thinly sliced into rings.)
cilantro leaves and stems
1/2 cup (Coarsely chopped.)
Chinese chives or regular chives
1/2 cup (Finely chopped.)
all-purpose flour
2 cups (None)
baking powder
2 teaspoons (None)
very hot tap water
1/3 cup (None)
cold water
1/3 cup (None)
kosher salt
1 teaspoon (About.)
corn oil or peanut oil
1/3 to 1/2 cup (For pan-frying.)
Instructions
1
In a small bowl, mix the flavorful oil and hot chili oil together, then set aside.
2
In another bowl, combine the sliced scallions, coarsely chopped cilantro, and finely chopped chives. Set this mixture aside as well.
3
In the bowl of a stand mixer fitted with a flat paddle, combine the all-purpose flour and baking powder. With the mixer running on low speed, gradually pour in the very hot tap water followed by the cold water. Mix until a soft dough forms, stopping the machine as soon as it forms a ball. If the dough is too sticky, add a little more flour to reach the desired consistency.
4
Transfer the dough onto a lightly floured surface, cover it with plastic wrap, and let it rest for 15 minutes (or 40 minutes if made in a food processor). Roll the rested dough into a smooth log and cut it evenly into four pieces, placing each piece cut side down on the lightly floured surface. Cover with plastic wrap.
5
Taking one piece of dough at a time, roll it out into a thin circle approximately 7 1/2 inches in diameter. Brush the top with a generous layer of the oil mixture, then sprinkle with 1/4 teaspoon kosher salt. Evenly distribute about 2/3 cup of the scallion and chive mixture over the surface. Roll the dough into a loose cylinder, then grasp one end and twist the other end around it in a spiral shape. Tuck the end underneath and gently flatten the dough. Finally, roll it out to a 6-inch circle. Repeat this step for all pieces of dough.
6
To cook the pancakes, heat an 8- to 10-inch heavy skillet over high heat until a bead of water sizzles and evaporates. Add enough corn or peanut oil to coat the bottom by about 1/8 inch, swirling to coat. Reduce the heat to medium. When the oil is hot enough (indicated by foaming a pinch of flour), carefully place the first pancake in the skillet.
7
Fry the pancake for 3 to 4 minutes until the bottom is golden and a bit crusty, adjusting the heat to avoid scorching. Flip the pancake and fry for an additional 2 to 3 minutes until golden on the other side. Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil. Repeat this process with the remaining pancakes, adding more oil as needed.
8
Serve the pancakes hot from the skillet, each one cut into quarters, or allow them to cool to room temperature for up to 8 hours. To reheat, place the pancakes in a 350°F oven for about 5 minutes until warmed through.
Nutrition Information
18.75
Fat
32.5
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Scallion & Chive Pancakes?
These are quick breads inspired by Barbara Tropp's 'China Moon Cookbook' that combine scallions, chives, cilantro, and chili oil in a pan-fried golden crust.
What is the inspiration for this recipe?
The recipe is inspired by the beloved version found in Barbara Tropp's 'China Moon Cookbook'.
How many servings does this pancake recipe make?
This recipe makes 4 servings.
What are the nutritional calories per serving?
Each serving contains approximately 300 calories.
What is the protein content in these pancakes?
There are 5 grams of protein per serving.
How much fat is in one serving of Savory Scallion & Chive Pancakes?
Each serving contains 18.75 grams of fat.
What are the total carbohydrates per serving?
The recipe contains 32.5 grams of carbohydrates per serving.
How do you make the flavorful oil for this recipe?
Mix 1 teaspoon of sesame oil with 2 teaspoons of corn or peanut oil.
Can I use regular chives instead of Chinese chives?
Yes, the recipe allows for the use of either Chinese chives or regular chives.
What type of flour is required for the dough?
The recipe calls for 2 cups of all-purpose flour.
Is baking powder used in these pancakes?
Yes, 2 teaspoons of baking powder are included in the flour mixture.
How long should the dough rest if prepared in a stand mixer?
The dough should rest for 15 minutes when made in a stand mixer.
How long should the dough rest if prepared in a food processor?
If you use a food processor, the dough needs to rest for 40 minutes.
What temperatures of water are used to form the dough?
The dough is made using a combination of 1/3 cup very hot tap water and 1/3 cup cold water.
What is the diameter of the dough circle before it is rolled into a cylinder?
The dough should be rolled out into a thin circle approximately 7 1/2 inches in diameter.
What is the final size of the pancake before frying?
After twisting the dough into a spiral, it is rolled out to a final diameter of 6 inches.
What kind of oil should be used for pan-frying?
You should use corn oil or peanut oil for pan-frying.
How do you know when the skillet is hot enough for the pancake?
The skillet is ready when a bead of water sizzles and evaporates, and the oil foams when a pinch of flour is added.
How deep should the oil be in the skillet for frying?
The oil should coat the bottom of the skillet by about 1/8 inch.
How long do you cook each side of the pancake?
Fry the first side for 3 to 4 minutes and the second side for 2 to 3 minutes until golden.
How should the pancakes be served?
Serve them hot from the skillet, with each pancake cut into quarters.
Can these pancakes be made ahead of time?
Yes, they can be allowed to cool to room temperature and kept for up to 8 hours.
How do you reheat scallion pancakes?
Place them in a 350°F oven for about 5 minutes until warmed through.
What herbs are used in the pancake filling?
The filling uses thinly sliced scallions, coarsely chopped cilantro, and finely chopped chives.
What should I do if the dough is too sticky?
If the dough is too sticky, add a little more flour to reach the desired consistency.
How much salt is used per pancake during assembly?
Sprinkle approximately 1/4 teaspoon of kosher salt over the surface of each rolled dough circle.
What is the preparation for the scallions?
The green and white scallions should be thinly sliced into rings.
Is hot chili oil required for this recipe?
Yes, 1 tablespoon of hot chili oil is mixed with the flavorful oil to brush onto the dough.
How many total ingredients are in this recipe?
There are 11 distinct ingredients listed for this recipe.
What size skillet is recommended for cooking?
An 8- to 10-inch heavy skillet is recommended.