The Legend of the Scallion Pancake.

I plan to share a seasonal recipe from each cook with dinner party this year. The hands down favorite of both groups who cooked with me in January was, you guessed it, the legendary scallion pancake.

Scallion pancakes are a traditional part of a Chinese new year feast, especially since it’s fortuitous to cook things that are round (like money) and green (also like money). These foretell a prosperous year. And fortunately, they are super easy to make and almost too delicious. Notice there are only two left on the plate when we sat down to dinner.

Here are some of my friends developing a scallion pancake addiction. We all want these every week.

Good thing, the batter keeps well, and the addition of daikon helps the body process fat a little easier. We pan fry these little lovelies in coconut oil, and serve immediately with a homemade soy free gluten free ponzu sauce.

These scallion pancakes are of course gluten free, but you can make them with regular flour if that’s what you have and you aren’t strictly gluten free. However, I encourage you to try it gluten free!

DAIKON SCALLION PANCAKES
 
Author:
Yields: 6
Ingredients
  • 2 cups GF All-Purpose Flour
  • 1 egg, beaten
  • 1 ½ cups water
  • ⅓ cup sesame oil (more to thin, if necessary)
  • 1 bunch of scallions, sliced thinly into rings
  • 1 ½ cup shredded daikon radish (optional)
  • 1 1/4 t. salt (plus more to taste)
  • Coconut Oil, for panfrying
  • Preparation:
Instructions
  1. Mix all ingredients together and let sit for about 30 minutes or more (great do ahead recipe!).
  2. Stir well before cooking – batter should be slightly runny. Check consistency before cooking – batter should be a little runnier than American pancake batter, so that the cakes cook quickly and evenly.
  3. Heat a sauté pan over high heat until very hot, then add a thin layer of coconut or grapeseed oil.
  4. Pour batter by a small ladle or ¼ cup measuring spoon, using the utensil to smooth out the daikon into an even circle.
  5. Cook for 1-2 minutes until bubbling throughout, and golden brown on bottom.
  6. Flip and finish by cooking 1 more minute. Add more oil to the pan as you go to keep a thin layer going as you cook off the whole batch.
  7. Serve as partygoers arrive, with a homemade ponzu sauce. Garnish with coarse salt.
  8. Serve with a simple stir fry or a delicious soup, to make it a nourishing seasonal winter meal.

 

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