Comments on: Scallion Pancakes

By: epb

epb — Sun, 27 Mar 2011 16:40:06 +0000

Happy to have just found your website and thrilled at this recipe: I’ve just been found to be gluten (and corn) sensitive so am looking for creative ways of replicating a bread product I’d actually wish to eat. These look yummy, certainly doable with gluten-free flour mix.

By: Angela

Angela — Sun, 20 Feb 2011 01:35:06 +0000

I just made these and theyre more of the crispy version. If you want, as my mom says thats is an easier alternative, you can use flour and water or even milk and make it into a batter of thickish consistency and pour onto a skillet as you would with pancake mix. It’ll become a more chewy version than rolling out dough. : )

By: mbroui

mbroui — Sat, 28 Aug 2010 00:41:56 +0000

Great recipe! My family loves scallion pancakes so they all wanted to try this recipe when I told them about it. We were a little nervous at first because the dough seemed a little dry but we forged ahead. They came out awesome! We all loved them and had a nice evening cooking together instead of ordering take-out. Thanks for sharing!

By: Emily

Emily — Fri, 27 Aug 2010 14:20:57 +0000

I lived in China for over a year – they served these from road side carts in the morning with an egg fried onto it. Simply create a little pocket in the dough as it browns and puffs up and crack the egg onto it. The egg should settle into the pancake a bit flip so that the egg is on the griddle and cook till just done. Fold the pancake in half and tuck in some tasty arugula and a dab of hot sauce – simply heaven.

By: steph (whisk/spoon)

steph (whisk/spoon) — Mon, 02 Aug 2010 18:30:44 +0000

i can’t resist getting these at chinese restaurants– i just love them! i have never made them myself, so thanks for posting. the pics of the rolling process are super-helpful!