homegrown.scallion.pancakes

We have a bumper crop of green and red bunching onions this season. Also known as scallions, spring onions, green onions, etc. So of course a batch of scallion pancakes was needed. Duh. 

  

  • Mix 2 1/2 cups flour with 1 cup warm water and knead until elastic. Cover with a towel and let sit for half an hour. 
  • Chop a large bunch of green onions while the dough is resting – 10-15 stems. 
  • Divide your dough into 4 sections. On a lightly oiled surface, roll one of the dough portions into a rectangle – as thin as possible without breaking. 
  • Liberally sprinkle the lightly oiled dough with salt, spread a generous amount of onions on the dough and roll into a long rope. Cut in half, coil and set aside to rest for at least 15 minutes. Repeat with remaining dough. 

  

  • Roll each cool as thin as possible while a pan heats with a combination of sesame and olive oil and some of that bacon grease you have stashed in the freezer. 

  

  • Fry each cake approximately 2 minutes on each side, cut into 4 sections and serve with soy sauce, gyoza sauce or just on their own. 

  
They were amazing and super easy – what is that, 5 ingredients?? If you want to kick it up a notch, add some pepper jack cheese and you’ve got a handheld funky pizza. Hooray! (The husband thought that was pretty amazing)

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