These are also known as Chinese green onion pancakes, and are actually quite different from American pancakes. They're savory, and made with a dough rather than a batter. The result is more of a rich, flavorful, pan-fried flatbread.
Author: Katherine and Sarah Hatfield
Recipe type: Entree
Cuisine: Chinese
Serves: 16 pancakes
Ingredients
3 cups all-purpose flour, plus additional for the cutting board
1 bunch scallions, finely chopped (about 2 cups)
1 cup water, room temperature
½ cup non-hydrogenated shortening, melted (Sarah uses Spectrum)
¾ teaspoon salt
4 to 6 tablespoons high-heat oil, as needed
Instructions
Place the 3 cups flour, scallions, water, melted shortening, and salt in a mixing bowl. Stir or mix with a mixer on low speed until fully combined.
Cover the mixing bowl and let the dough rest for 10 minutes.
Dust a cutting board with flour.
Turn the dough out onto the cutting board; it will be sticky.
Cut the dough into 16 equal pieces.
Flatten each piece into a thin pancake, either by hand or with a floured rolling pin.
Heat 2 tablespoons oil in a cast iron skillet over medium-high heat.
Lightly fry the pancakes, 2 at a time, for approximately 2 minutes per side, or until golden brown. Add more oil as needed between batches of pancakes.
Place the cooked scallion pancakes on paper towel-lined cookies sheets to soak up any excess grease.
Serve immediately, either whole or cut into wedges.