Well Monday has come around once again and I wish everyone a fabulous start of the new week!
Today’s post was inspired by Alex Guarnaschelli a wonderful chef from the Food Network. As I told you I am a bit of an addict and always have either the food Network on in the background…Create or listening to NPR…so when my ear catches a good recipe…I pick up and go check it out. Well when I hear Scallion and Ginger Pancakes…I flew up to watch! These are a little different from the take out kind but they are FABULOUS and guess what…soooo easy! I have made the kind that you get from your favorite Chinese restaurant but I have to tell you…I really really enjoyed these…dare I say a little bit more! I tweaked the recipe a bit but that is something I always seem to do…check it out and I will include the original recipe link also!
Scallion and Ginger Pancakes
2 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of kosher salt
1 cup of BOILING water…and a bit more in case
2 bunches of scallions (the entire bunch) sliced thin into rounds
8 tablespoons of low salt soy sauce
1 tablespoon of sesame oil (not necessary but yummy)
1 tablespoon of balsamic vinegar
1 teaspoon of fresh lemon juice
2 tablespoons of freshly grated ginger (a big knobs worth : )
5 cloves of garlic peeled and grated ultra fine
(simply mix all of the ingredients together)
I also like a bit of crushed hot pepper in mine
I am including Alex’s directions here… they are so well written I didn’t feel as though rewriting them would be a benefit to you…
Let me just tell you about what I changed from the original recipe. The original called for 1 1/2 cups of cake flour and 1/2 cup of all purpose flour…I did not have cake flour so what I did was take 2 cups of all purpose 1 teaspoon of baking powder and 1 teaspoon of kosher salt and sifted that combination twice…the results…a fine flour with the rising ingredient blended just right…resulting in a perfect replacement for cake flour…and it worked perfectly! Necessity is the Mother of invention my friends!
I also changed the Vinaigrette to my families tastes…The original recipe calls for 6 tablespoons of soy sauce…I used 8 low salt…called for 2 tablespoons of sesame oil…I used one…called for red wine vinegar…I used balsamic (why? because we LOVE it)…I also added extra garlic and a teaspoon of fresh lemon juice. As many of you know…I am a big believer of putting your own spin on things and making it your own…so if you feel as though a change is good for you and yours…go for it!
I used a 2 inch cookie cutter and my recipe made 20 pancakes.
Now here’s Alex’s detailed instructions…You will be amazed how quick and easy it all happens! Great for a Father’s Day Treat.
crispy on the outside…soft and yummy on the inside!
For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn’t, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper.
To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.
Cook’s Note: While I firmly believe most foods taste better after a few moments of sitting, this recipe is not. Fry them when everything else is ready and you are really ready to serve them.
Here is the full Alex Recipe
thank you Alex for your inspiration!