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.


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.


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


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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