Just a quick drive-by to share some deliciousness. I made some scallion pancakes over the weekend and they were crispy pieces of heaven. My family prefers them a little on the chewy, more doughy side. I like them thin and crispy; the crispier the better!
They were relatively simple to make. I followed a recipe from the Chinese newspaper, translated courtesy of mom because I can’t read a lick of Chinese. I have no problem understanding spoken Chinese; it’s the written form I never got the hang of as a kid. Anyway…the only annoying and time consuming parts of making the scallion pancakes were the kneading and resting process. Otherwise, it was easy peasy.
Check out more tasty pics after the jump.
The trick to getting them crispy is to use a lot of oil and shallow fry the pancakes. You don’t want it swimming in oil. You’re not DEEP frying it after all (mmm…that would probably be tasty too) but you want enough oil so that the pan doesn’t get “dry.” I would say 1 to 2 Tb of oil should be in the pan at all times as you’re frying up each pancake. Otherwise, if there’s not enough oil, the pancakes will still get brown but they won’t get crunchy. Also, have some newspaper laid out with paper towels on top. When you pull the pancakes out of the skillet, place them on the paper towel lined newspaper to drain of excess oil. I like to serve them by cutting them into wedges with a pizza cutter or kitchen scissors.