Scallion Pancakes (The BEST Recipe!) - Rasa Malaysia (2024)

FAQs

Why are my scallion pancakes tough? ›

It's not okay: To use hot water because it'll make the dough tougher. To not rest the dough in Step 1 because it'll make the dough harder to roll. To skip the slamming in Step 5 because the pancake will be dense rather than fluffy.

Ingredients. All you need are some basic pantry ingredients to make great scallion pancakes – all-purpose flour, water, salt, vegetable oil, and green onion. To further boost the taste, you could add some ground Sichuan peppercorns to the filling, but it's totally OK to skip them.

They're served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won't be able to get enough of.

Scallion pancakes have long been part of the culture in China and Taiwan, where the flatbreads are commonly eaten as a street food snack.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

Why are my pancakes rubbery and chewy? The most common cause for pancakes turning out dense is over mixing.

It's not as complicated as it sounds, and all the layers of oil create a laminated dough that retains the layers after it's been cooked. If youve never had a chewy, crispy, flaky scallion pancake, you owe it to yourself to find a place that does them justice, and order up a plateful of them.

Here's a fun fact about the scallion pancake: according to legend, Marco Polo loved these pancakes. When he returned home to Italy, he had some chefs make a different type of pancake so he could have some more. But what he got was the ancestor of another dish we all know and love her in modern day America: pizza.

Cong you bing (cōngyóubǐng) (Chinese: 蔥油餅; pinyin: cōngyóubǐng; Wade–Giles: Ts'ung¹-yu²-ping³; lit. 'scallion oil pancake'; Mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions).

Place the scallion pancake on top (the golden brown side facing down. Once the eggs have set, flip to the other side and add toppings. Let cook for 1-2 minutes then slide it onto a plate. Let cool a bit, cut in half and enjoy!

Do scallion pancakes have sugar? ›

Aside from the obvious – scallions, lots of scallions (8-10 stalks). The pancake itself is made from flour, sugar, yeast, salt, water, and sesame oil. The dipping sauce is soy sauce, Chinese black vinegar, sugar, and water.

Reheat scallion pancakes on a baking sheet in a preheated 400˚F oven for five minutes, or until heated through. Or heat a skillet on medium heat, add a thin layer of canola oil, and reheat for two minutes, flipping halfway through.

A scallion pancake, also known as a green onion pancake or spring onion pancake is a kind of pancake made with scallions. It is usually chewy, flaky, and savory. Examples include: Cōng yóu bǐng, a Chinese pancake made with scallions.

While Chinese scallion pancakes are made primarily of flour, Korean scallion pancakes consist of flour, water, and eggs. To make Korean scallion pancakes, you want to prepare them just like you would with Chinese scallion pancakes. This is also a popular dish and is widely available in Korean restaurants.

Korean scallion pancakes or pajeon, on the other hand, look and taste more like pancakes as we know them in the U.S. — except they're not topped off with syrup (via Maangchi). They're made with a runny batter and fried in a hot skillet with oil, resulting in a crisp pancake that is soft on the inside.

How to fix it: If you made your first batch and the pancakes are rubbery, gummy, or flat, you can either toss the batter or turn them into waffles by adding 3 tablespoons of milk (up to ¼ cup) to the batter bowl to thin it out and make waffles.

Overmixing pancake batter causes the gluten to build up, making the cooked results rubbery discs instead of soft and fluffy pancakes. Solution: Stir the batter until the wet and dry ingredients are just incorporated. A few lumps are okay! Pancake batter should be thick enough, so it drips off the back of a spoon.

Overmixing the batter: If you mix the pancake batter too much, it can cause the gluten in the flour to become overdeveloped, resulting in a tough, dense texture that may resemble play-doh. To avoid this, only mix the batter until the dry ingredients are just moistened.

According to My Recipes, this can occur when you repeatedly press down on your pancakes as they're cooking. While many do this to give their pancakes a crispy outside and soft inside, all it actually does is remove all the necessary air. Over flipping can also contribute to this, Eat This, Not That says.