We love pancakes around this house and as always I like to mix things up a bit so I decided why not go for a savory version instead of sweet and why not play around with the batter a little to create a crispier thinner version of the classic pancake. BUT I wanted to take it one step further so I said LET’S FRY IT! Yep, let’s take our little pancake of joy and fry it. It’s called a Chinese Scallion Pancake and it is unbelievable. What is even better than a lightly fried pancake is the Dark Amber Crown Maple Dipping Sauce slowly drizzled on the top. NOW THAT IS A PANCAKE!
The key to this particular style of pancake is in the dough. It is not your typical pancake batter- in fact its not a batter at all but a simple mixture of water and flour! Yes just water and flour for the base. Toss in some scallions, salt and a few hints of ginger and there you have it:) Below are a few tips to make sure your Scallion Pancakes turn out just right:)
TIPS FOR EXTRA CRISPY SCALLION PANCAKE
1) The recipe will call for hot water. Make sure the water is at the boiling point. It’s not good enough to just use the hot water from your faucet.
2) KNEAD! Knead, Knead, Knead
3) Use a food processor. Although you can do this recipe with a stand mixer a food processor produces better results giving you a nice pliable dough.
4) Whatever filling you chose such as scallions or bacon or jalapenos or even pecans- you must place it inside the pancake in a ball then roll. Just tossing the filling of your choice in the dough and kneading it in won’t really do the trick as the scallions and or bacon will just fall out during cooking.
5) Perfect temperature of the oil is key to getting that extra crispiness and dodging an unevenly cooked pancake.
- 2 cups All Purpose Flour
- 1 cup boiling water
- 1 cup green onions/scallions sliced or chopped
- ½ cup cooked crumbled bacon
- 1 tsp salt
- 1 tsp ground ginger
- ½ - 1 cup Crown Maple Syrup (Dark Amber)
- Place the flour in the food processor and then slowly drizzle in the hot water. Start off by pulsing and then process the dough until it comes together and forms a ball and rides the blade.
- Transfer to a floured work surface and knead to form a smooth ball. Cover with plastic wrap and allow to rest for 30 minutes at room temperature. Divide the dough into 8 separate balls and roll it out into a thin disk. Sprinkle with a dash (pinch) of salt and dash (pinch) of ground ginger then place your scallions and bacon in the center then roll it up like a cigar and then knead it out again into a flat thin pancake about ⅛ of an inch. Repeat for the rest of the dough.
- Heat the oil in a non-stick skillet and carefully place the pancake in the hot oil. Cook for 1-2 minutes and then flip to the other side and cook another 1-2 minutes until golden brown. Drizzle with the Crown Maple and ENJOY!
That sounds wonderful!! Blessings, Catherine
You always amaze me with your delicious recipes. Bacon and maple syrup on pancakes, that’s a nice week-end breakfast.
I love a good savory breakfast – and this sounds so wonderful! I’ve never heard of a Chinese pancake but I’m sold. Looks and sounds amazing. Have a great week.
Mmm, those look awesome! That maple dipping sauce is calling my name. 🙂
Thanks June!
These look fantastic!!! I love a more savory pancake
I always prefer savory to sweet. This pancake sounds fantastic.
Sam
A very creative approach to enjoying a savory breakfast ( or anytime) dish. This sounds really good.
Velva
Yes Velva it is perfect for a brunch or dinner dish
That maple dipping sauce! Yummm
They look so crisp and flavoursome with bacon! Love the combination of sweet and salty.
We love pancakes as well, but I always do sweet one! this version with bacon and onions is amazing!
Holy cow these look phenomenal!!!
Wow, does it get any better than this?? I’m seriously in love <3
Oh wow! These look incredible. Not sure I would be able to stop eating them.
Have a beautiful day Belle.
🙂 Mandy xo
I’ve actually been dreaming about scallion pancakes lately, so I definitely need to give these a go. Love the sweet and salty pairing!
Oh Joanne I know with your brilliant mind and creativity you would make these pancakes even more special. You always amaze me
HeyJessica, these sound AMAZING and they look delicious! What a great idea for another pancake. This is one I have to try over the weekend when we always make pancakes. Thanks for sharing.
Hi long lost friend! It’s Marin mama over here, yes your slacker friend who has no time for her blog lately, or no time to run over and say hi on your blog. Do not think that since I have not been responsive or in touch that I’m not thinking about your adorable face everyday! I miss your smiling face, your enthusiasm and spirit! Life is calming down a bit now that the kids are almost out of school, so I feel like there is some light at the end of the tunnel and I have some time for them now as well as myself. I hope life is wonderful for you and your family! I’m so happy everytime I see your post in my inbox and I always stop by to see what you’re cooking! Love and miss you sweetie! Sending you and your family lots of light and love!
xoxo, Jackie
Delicious looking pancakes! Two of my favourite ingredients, scallion and bacon! Sounds so yummy together and in a pancake with maple sauce, you are making me drool!
Delicious! I love scallion pancakes and that maple dipping sauce looks divine!
These pancakes look to die for but that maple sauce sounds like I could drink it from a bottle 🙂
these look so amazing! I think I’d like these more than the sweet kind – so inventive!
Mary
This is a clever breakfast and not too complicated either.
I am just craving right now!
Thanks Balvinder! you can do these gluten free too with just regular GF flour mix
Maple dipping sauce?! Hmmm! It sounds so delicious. I’ve had Asian scallion pancakes but I’d love to try one with maple dipping sauce..
Oh I know you have me bet on these. Yours much be down right amazing