scallion pancakes
Who doesn’t love scallion pancakes? At their best, they are crisp, not too heavy, and make you want to eat a big stack of them. Their Chinese name, 葱油饼, translates literally to “scallion/onion oil flatbread,” so you definitely need to have enough scallions and enough oil. This was my third or fourth attempt at making these, and though they tasted okay, I don’t quite have it all down. Definitely a “practice makes perfect” (or at least “better”) kind of thing. I followed Serious Eats’ comprehensive guide to making scallion pancakes, more or less; the main thing I did differently was adding about 3/4 teaspoon salt to the dough instead of sprinkling it on top at the end. Though these are best fresh, I like to re-crisp any leftovers in a pan, then fry them with a layer of beaten egg and top it off with some chili sauce. Perfect for brunch with a bowl of lightly sweetened cold soybean milk.
