It was so fun visiting a farm in Mission, B.C. producing some of the tastiest local veggies without any pesticides or synthetic fertilizers. They had these robust bunches of green scallions that were too hard to pass up for only 2$ a huge bunch! I’m a sucker for farm fresh produce and these were so lush that immediately thought of putting them in some homemade scallion pancakes! These are normally not the healthiest item on a Chinese restaurant’s menu and quite oily but scrumptiously crispy at the same time! When you make them at home, you can add or take out ingredients to create something that is yummy yet more healthful so you won’t have the guilt with each bite!
All pancakes inevitably have to begin with some sort of flour…if you are gluten free, we have a GF flour mix great for this recipe, but this one is recipe is packed with more fiber and healthy fats than any regular ones you can find, which unfortunately is not celiac friendly, but I can’t make everybody happy all the time!
Recipe: Oatmeal Scallion Pancakes!
Makes 12, 3 inch pancakes
Ingredients for the dough:
2 cups Unbleached All Purpose Flour and extra for dusting
1/2 cup Rolled Oats
1/4 cup Sesame Oil
1 cup Hot water, right after boiling
Ingredients for the filling:
1/4 cup Oil
2 cups Scallions chopped finely
1 tsp Himalayan Sea Salt
- Put all the dry ingredients into a mixing bowl or your home dough mixer with dough hook
then add the sesame oil and hot water.
- Mix the ingredients together and start kneading it in the bowl. If you are using an electric mixer this dough will not form like a regular dough as when you use cold water or at room temperature because the hot water denatures most of the proteins inside, making it low in gluten! Allow the machine to knead the dough for about 15 minutes. If you are kneading by hand you can knead the dough on the counter for about 10 -15 minutes and allow it to form a ball when it becomes less sticky. Put some flour onto a clean surface and place the dough ball onto the table.
- Flour your rolling pin and carefully roll the dough to about 1/4 inch thick forming a rectangle. Keep turning the dough as you roll to create even thickness across all sides.
- Pour the oil onto the surface of the dough and spread it evenly over the entire surface. I use a basting brush, but you can use your hands or a pastry brush if you like.
- 5. Sprinkle on the salt evenly over the oiled surface and then spread the scallions onto the dough.
- Follow the edges of the rectangle and start rolling the sheet of dough upwards onto itself.
- When a log is formed, you want to cut that log into individual 2 inch pieces.
- Turn each piece 90 degrees and flatten it down with your palm.
- Use a floured rolling pin to help flatten each round a little more to about 1/4 inches.
13.On the stove, use a flat pan and turn on the burner to medium heat. To decrease the calories, no addition oil is needed for pan frying these pancakes. Once the pan is hot, you can place these flattened pancakes on to the pan and sear each side for 5 minutes or until it gets gold brown.
Give this recipe a try and let me know your thoughts and use one of our Asian sauces for dipping (Black Garlic with Sweet Potato & Apple (Sinless Hoisin) is recommended)! I always welcome constructive criticism!