Friday, February 27, 2009

Onion Pancake

Onion Pancake
Originally uploaded by goyumcha
I hardly buy scallions because they dry up fast and they're usually the first to go in my fridge. So, with a giant bulb of onion left over from making curry puffs earlier this week, I used that instead to make a modified version of the pancake --- the onion pancake with snow pea garnish.

The recipe I used is adapted from Food Network with slight modifications. Mine is fluffier than the ones I buy from the takeouts probably because (1) I did not roll it out and (2) it's loaded with onions (my husband loves onions.)



2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions (or onions in my case)
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste


In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. [A food processor can be used to mix the dough.] Let the ball of dough relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately.


Prep + cooking time took about 30 minutes. I was about to make 6 fluffy pancakes from this mix.

For the garnish, I sliced snow peas and quickly stir-fried it in the same pan for less than 1 minute.

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