I realized I might just be on a Chinese food kick. I’ve been posting a Chinese or Chinese inspired recipe here and there lately, and as I glanced through my future posts lineup, I realized I’ve got many more to come.
Today’s recipe is one we’ll put into the Chinese “inspired” category, because I’m not really sure of the authenticity of the veggie part of veggie scallion pancakes. Basic scallion pancakes are an appetizer that’s near and dear to my heart. During my law firm days, a group of friends and I would regularly escape the office on a Friday afternoon and smother our sorrows in Chinese vegetarian food at a nearby restaurant. I think I tried every entree on the menu, because…why wouldn’t you do that at a place amazing enough to offer a full menu of Chinese vegetarian food. The appetizer, however, was consistently a big order of scallion pancakes that was shared among the group. It was always delicious and did a great job of soothing our tired souls at the end of a long week.
I’d like to say the veggies ended up in here in an effort to create a healthier dish, but the truth is that I had a ton of broccoli that I’d just harvested from the garden and for about a week I put it in everything. I’m happy to say that the veggies worked out great, so great that these scallion pancakes, which I really only intended to use as a side for this dish, ended up being completely postworthy. You can taste the broccoli! I know, that sounds like a ridiculous thing to say, but I honestly didn’t really expect it. I really wasn’t thinking much more than wanting to use up the bounty that I’d worked so hard to grow before it spoiled and resulted in sadness. The flavor was a bonus, and it was perfect with the savory scalliony flavor of the pancakes. Use up home grown veggies, add some nutrition (bonus), get extra yummy flavor (double bonus). Win!
The ingredients for this recipe, or any scallion pancake recipe for that matter, are surprisingly simple. There’s no leavening agent, and the flavor predominantly comes from scallions and, in this recipe at least, the veggies. The steps are simpler than you might think as well, though not exactly obvious to one whose never made this type of dish before.
A quick photo rundown might be in order.
Sprinkle the top with scallions and salt, roll it into a long snake.
Roll your snake into a coil.
Then you flatten your coil out once again, and cook it up!
Veggie Scallion Pancakes
For the Scallion Pancakes
- 1 carrot
- 1 cup chopped fresh broccoli flowers and stems
- 1 3/4 cup all purpose or whole wheat pastry flour plus a little extra
- 3/4 tsp. salt divided
- 1/2 cup warm water plus a little extra
- 2 scallions chopped
- 2-3 tbsp. vegetable oil
For the Dipping Sauce
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. fresh grated ginger
- 1 garlic clove minced
Make the Pancakes
- Place carrot and broccoli in food processor and pulse until coarsely chopped.
- Add flour and 1/4 tsp. salt. Slowly add water and continue to pulse until blended.
- Remove from food processor and knead dough a few times on a floured surface, adding a bit of water if dough seems too dry, and a bit of flour if too sticky.
- Transfer dough to a well oiled bowl and cover with a damp dish towel. Allow to sit for about 30 minutes.
- Divide dough in 2. Roll each portion until thin and at least 10 inches in diameter.
- Sprinkle each portion with half of scallions and half of remaining salt.
- Starting with the side closest to you, roll each section of dough to form a long snake.
- Roll each snake into a coil.
- Flatten out each coil to form a 10" pancake, using hands or rolling pin.
- Heat 2 tbsp. oil in a large skillet over medium-high heat. Make sure to let the oil heat up a bit before adding a pancake.
- Cook each pancake for about three minutes on each side, flipping carefully with a spatula between sides, until golden brown spots appear.
- Using a pizza cutter, slice each pancake into six or eight triangles.
Make the Sauce
- Whisk ingredients together and use for dipping your scallion pancakes.