Pancakes for Dinner?! What’s Next, Reese’s for Breakfast?

After a two week hiatus due to vacations and enduring heat that felt like I was in Dante’s 7th circle of Hell, I am slowly easing back into cooking things.  I pretty much just ate salad, sandwiches, and cereal the past few days, which I am totally fine with.

I was inspired reading a post about scallion pancakes by my former roommate and blogger extraordinaire Xin and spent all of yesterday at work waiting to get home to make them.  I have fond memories of guilting her into letting me have half of one of her Chef Hong deliciously oily scallion pancakes and have made them myself a few times.

In all this excitement I failed to realize for quite a while that I didn’t have scallions handy and was not in the mood to track some down.  But then, in a stroke of genius I remembered I had 5 garlic scapes still in the fridge and could use those as a delicious substitute.

And what a delicious substitute they were.  The recipe is pretty straightforward and can be very easily be altered to fit however many you want to make.

Use a 2:1:2 ratio of AP flour to boiling water (may need a bit more water than that) to scallions/garlic scapes.  Each pancake should use up about 1/2 cup of flour, so to make 4 you would need 2 cups flour, 1 cup water, and 2 cups chopped scallions/scapes.

In a food processor or by hand (be careful though!) mix together the flour and water.  Once it has all combined, cover and let rest for 30 minutes.

Separate into 4 pieces (I used 2 cups of flour) and roll each out until about 1/4 inch thick.

Brush some sesame oil and sprinkle the scallions/scapes on top.

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Roll it up, and then curl it into a ball.

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Flatten this, and roll it out once again.  Hopefully everything will be distributed equally.

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Cook on the stovetop with oil (I never like to use much but more will give you a better crunch) or freeze until you’re ready to cook.  You can see a pretty clear difference below with using more/less oil.  The choice is yours, enjoy!

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Garlic Scape/Scallion Pancakes

Ingredients (Makes 4)

  • 2 cups AP flour
  • 1 cup boiling water
  • 2 cups chopped scallions or garlic scapes
  • Sesame oil for brushing

Directions

In a food processor/stand mixer (or by hand if unavailable) mix together boiling water and flour.  Once completely combined cover and let sit for 30 minutes.

Separate into 4 equal pieces and roll out to roughly 1/4 inch thickness.  Brush with sesame oil and top with 1/2 cup scallions/scapes.

Roll up the flattened dough like you would a rug, and then fold it into itself to create a circular shape.  Flatten again and roll to 1/4 inch thickness.

Cook in a well oiled pan until brown and crisp on each side, or freeze in plastic wrap until ready to cook.

Inspired by Hungry But Half Assed

5 thoughts on “Pancakes for Dinner?! What’s Next, Reese’s for Breakfast?

  1. Pingback: Chorizo and Sweet Potato Empanadas | Bakers & Best

  2. My mom rolls the dough out as thin as possible for the first rolling. Then she adds the scallions/scapes and oil, rolls it up like a jelly roll, and cuts the “jelly roll” into two- or three-inch segments, tucks the ends together and squashes that flat on end before rolling again. into 5- or 6-inch ovals. It’s interesting all the variations in technique.

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