This is a great recipe for mornings when you don't have time to make more traditional Chinese scallion pancakes (also called green onion or spring onion pancakes). This recipe makes 5 - 6 pancakes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/8 teaspoon red pepper flakes
- 2 scallions (green onions, spring onions) or 4 if desired (see instruction number 5)
- 1 large egg, beaten
- 1 cup coconut milk
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons Asian sesame oil
- Water, as needed, to thin pancake batter
- Vegetable oil or margarine, as needed, to grease pan
Preparation:
1. In a bowl, stir together the flour, sugar, salt, baking powder, red pepper flakes and 2 finely chopped green onions.
2. In another bowl, whisk together the beaten egg, coconut milk, vegetable oil, and Asian sesame oil.
3. Add the wet ingredients to the dry. Add as much water as is needed until you have a batter that will drop off the spoon, but is not runny. Be careful not to overbeat the batter and don’t worry about a few lumps. (Note: I used 3 tablespoons water).
4. Heat the pan and add vegetable oil or margarine. Make sure the skillet or griddle is hot and well greased.
5. Pour the batter into 1/4 cup portions in a well greased pan on medium-high heat. *Note: This is where you would use the 2 extra chopped scallions, if desired - sprinkle a bit of the chopped scallion over the batter.
Cook the pancake until it is browned on the bottom and holes are appearing on top (about 2 – 3 minutes).
6. Turn the pancake over and cook the other side. Continue adding more oil or margarine to the pan as needed.
7. Serve the pancakes with margarine, soy sauce or a soy dipping sauce.
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2. In another bowl, whisk together the beaten egg, coconut milk, vegetable oil, and Asian sesame oil.
3. Add the wet ingredients to the dry. Add as much water as is needed until you have a batter that will drop off the spoon, but is not runny. Be careful not to overbeat the batter and don’t worry about a few lumps. (Note: I used 3 tablespoons water).
4. Heat the pan and add vegetable oil or margarine. Make sure the skillet or griddle is hot and well greased.
5. Pour the batter into 1/4 cup portions in a well greased pan on medium-high heat. *Note: This is where you would use the 2 extra chopped scallions, if desired - sprinkle a bit of the chopped scallion over the batter.
Cook the pancake until it is browned on the bottom and holes are appearing on top (about 2 – 3 minutes).
6. Turn the pancake over and cook the other side. Continue adding more oil or margarine to the pan as needed.
7. Serve the pancakes with margarine, soy sauce or a soy dipping sauce.
More Chinese Breakfast Recipes
