Hard to believe it’s the end of August and summer is coming to an end. We have been spending most free Sundays out at the park. Sarah has been attending the free yoga sessions while I grapple with my new Brazilian jiu jitsu crew across the grassy field from the peaceful yogis. Other groups of people comprised of an impromptu drum circle; acro yoga practitioners and some picnickers complete the picture.
Summer also happens to yield quite the bountiful harvest of fruits and vegetables. We have gone out to the farm a few times for berry and peach picking. When we haven’t made the journey out of the city, we’ve been restocking our peach stockpile at the farmer’s market.
At the end of June, my family visited for graduation. When it comes to nostalgic and home-cooked foods, one of my favorites still happens to be scallion pancakes (蔥油餅). I never seem to be satisfied with the orders that I get when I go out to restaurants. I find that they either tend to be too doughy and thick, lack sufficient scallions, or lack the layers. None of those are a problem when you make them yourself.
Before we start this recipe a reminder to not skimp on the seasonings (there are only a handful but they pack a punch)! That’s how you get jam-packed flavor into each and every scallion pancake. Oh and don’t try to be healthy with this by skimping on oil – just embrace it as a savory, fragrant, carbohydrate-laden, guilty pleasure.
Scallion Pancake (蔥油煎餅)
- All-purpose flour
- Sesame seeds
- Five-spice powder
For the dough, take 2 cups of flour and gradually add warm water (~1 cup) until you get a nice uniform dough. Cover and let rest for up to 1 hour.
Slice your scallions thinly and toast your sesame seeds to really pack on the flavor.
Divide your completed dough into 8 parts then we start to work. For remainder of directions, scroll through the pictures below.
Enjoy the aroma that lingers in your kitchen.