Scallion pancakes (cong yu bing) are part of the Taiwanese-style breakfast. Unlike a lot of Taiwanese food, scallion pancakes are widely available in the United States. They are even available frozen in Asian grocery stores, and they’re pretty good. Nothing beats fresh, homemade scallion pancakes, though, so I’d encourage you to try my recipe below. I use white whole-wheat flour instead of regular white all-purpose flour. I do this because I’ve been trying to cook only whole grains in my kitchen. The result is somewhat heartier than the standard pancakes, with a pleasant nutty taste.
Source: Kaiser
1. Pour flour into a mixing bowl, form a well in the center, and slowly pour in the boiling water. Stir with a spoon until all the flour is incorporated, then use your hands to gently knead the dough once it’s cool enough to handle.
2. Cover with a damp towel and allow to rest for 30 minutes. After the dough has rested, divide it into four balls and roll out each ball onto a lightly floured surface. Use a brush to coat each dough round with sesame oil.
3. Scatter 1/4 of the sliced scallions onto each prepared round of dough. Sprinkle evenly with a few pinches of salt.
4. Roll up each round, like you’re rolling up a newspaper, as tightly as you can. Next, take each roll and coil it into a snail shape. Take each coil of dough and roll it flat again. This seals in the scallions and creates layers in the dough. (You can repeat these steps for another round to create even more layers. Serious Eats has a great tutorial on this.)
5. Warm a tablespoon of oil in a large frying pan over medium heat, then cook one pancake at a time, turning over when golden.
6. Serve warm along with a cup of soy milk (optional).
Nutrition information (per serving)
Calories: 122
Total fat: 2 g
Saturated fat: 0.3 g
Cholesterol: 0 mg
Sodium: 4 mg
Total carbohydrate: 234 g
Dietary fiber: 4 g
Total sugars: 0.3 g
Protein: 4 g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 166 | ||
Calories from Fat: 154 (93%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 17.1g | 23 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.5mg | 1 % | |
Potassium 132.5mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.