Scallion Pancakes-Two Ways

There is something about scallion pancakes that reminds me of my childhood. Growing up we ate a lot of Chinese food (especially on Christmas). One of my dishes to order was always scallion pancakes. They seem so deceivingly simple, but they are so addictive (might be all that grease 😉

I grew up in a pretty small town but there were quite a few Chinese Restaurants. The best one hands down is called Mandarin Taste. We used to go there all the time, until my dad decided it was no longer the best. He is wrong and I still won’t forgive him. Now that I think  about it, one Christmas, he dragged us to the absolute worst Chinese restaurant I have ever been to just because he refused to go to the one we all loved. Like I said, I will never let him live that down.

What I love about this version is that they are a healthier version. Yes, they use a little butter, but the pancakes are baked not fried. And what might be even better is how easy they are to make. Just 4 ingredients!

Oh and this breakfast egg version? I got this idea from this amazing food truck/restaurant in Boston. It’s called the double awesome and it clearly fits the name. My version switches up pesto for avocado because, really what more can you ask for! Just believe on this one, you’ve got to try it!

Print

Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2

Ingredients

For the Scallion Pancakes

• 1 tsp butter
• 1/4 cup AP flour
• 1/4 cup skim milk
• 1 egg
• 1/2 cup scallions

For the soy dipping sauce

• 2 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey

For the breakfast version

• 1/4 avocado
• 1 egg
• optional: cheese

Instructions

1. Preheat the oven to 475 degrees.
2. Put an oven safe 8-9 inch skillet in the oven.
3. When the oven is heated reduce to 425 degrees.
4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
5. Let the batter rest for 20 minutes.

6. Add the butter to the hot pan and let it melt.

7. Pour the batter in the pan and place the pan in the oven.
8. Cook for 20-25 minutes.
9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
11. 11. Transfer the pancake to a plate.
12. 12. If using the dipping sauce, cut the pancake into 4's.
13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
14. 14. Fry an egg and place it on top of the scallion pancake
15. 15. Enjoy either way! or Both!

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!