Comments on: Chinese Scallion Pancakes

By: Christine

Christine — Sun, 03 May 2009 03:24:05 +0000

OH MY GOSH. During high school our cross country captain would bring these to our “spaghetti parties” (Aka get as many processed carbs in you as you can. Oh the days I could eat junk willy nilly and not gain a pound!). I loved those darn scallion pancakes, but haven’t touched them since deciding to live a healthier lifestyle. You are a goddess!! I am so excited to try these out!

By: Ashley

Ashley — Thu, 29 Jan 2009 20:28:19 +0000

Oh and I also meant to ask – what do you think of Madhur Jaffrey’s cookbook? I know lots of people say they like it but I’m scared it’s going to be like Deborah Madison’s vegetarian tome that I find pretty unappealing.

By: Ashley

Ashley — Thu, 29 Jan 2009 20:23:50 +0000

Wow these look amazing! I love green onion pancakes but I only ever eat them when we go out for dimsum with my boyfriend’s family. I should try your version, and also not feel so guilty about it using spelt flour. =)

By: kickpleat

kickpleat — Thu, 29 Jan 2009 18:07:05 +0000

I love scallion pancakes, who knew they were so easy to make? yum!!

By: Ameet

Ameet — Wed, 28 Jan 2009 20:45:28 +0000

Thank you for posting this recipe! I’ve been wanting to make these forever. I too have a wheat sensitivity and am going to try making these with rice flour. I’ve had them mostly at Vietnamese and Korean restaurants, and I always thought that was what they used.

Great blog, btw! I will be sure to check back.

By: Jennifer

Jennifer — Wed, 28 Jan 2009 19:27:06 +0000

My husband and I had a favorite Mexican Restaurant we went to every weekend for 7 years, and one weekend we went there, it was gone! Doors locked, empty, the whole nine yards! So I understand your frustration over new management/new menu. I kind of felt like they should have discussed it with us first! Those scallion cakes look amazing, I will definately try those. I’m sorry about your wheat allergy, that must be hard to manage while eating out! I enjoyed reading your blog today!

By: pigpigscorner

pigpigscorner — Wed, 28 Jan 2009 18:02:01 +0000

I love scallion pancakes!! Yum yum!

By: pietra

pietra — Wed, 28 Jan 2009 14:37:47 +0000

NOW…Dip them in this!!
Hot Black Bean Sauce
5T. Salad oil
3T. crushed red pepper
1 1/2 T. Fermented black beans(rinse & drain well)
1 1/2 T. Finely chopped garlic
2 tsp. EACH dry Sherry & Sesame oil
1/2 tsp. salt
Put in all ingredients in a ball jar. Cover tightly & place in a pan on a rack over simmering water. Cover pan & steam 45 minutes. Let cool. Serve at room temp.
To store refrigerate up to 6 months.

By: Kelly

Kelly — Wed, 28 Jan 2009 04:15:07 +0000

These look fantastic! Can’t wait to try them.

By: Chris

Chris — Wed, 28 Jan 2009 04:10:10 +0000

Scallion pancakes are definitely a boon for us vegetarians dining at notoriously veggie-unaccommodating Chinese restaurants; seriously, who thought that “chive dumplings” would come stuffed with pork…? And every once in awhile you can find non-greasy, non-floury, exceptionally crispy and toothy pancakes filled with mellow scallion flavor (can you tell I’m craving these right now?).

I haven’t heard of this pancake method. Any chance you can find some pictures of the process? I’m having a little trouble picturing it in my head