Scallion Pancake

Today is all about appetizers—easy, impressive and delicious (and need I say economical)!

• 2 cups flour
• 2 eggs, beaten
• 1.5 cups water
• 1 bunch of scallions, halved and cut into 2-3 inch lengths
• 1 tsp salt
• Oil for cooking

Dipping sauce

• Soy sauce
• Chinese Chinkiang (black) vinegar
• Fresh ginger (if inspired)

1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
2. Heat a saute pan over medium heat and coat with a thin layer of oil.
3. Fry 4” to 5’” rounds in hot vegetable oil (3-4 minutes until set and golden brown on bottom, turn over and finish by cooking 1-2 more minutes, adding more oil if necessary).
4. Drain on paper towels and cut into quarters.
5. Serve with dipping sauce of ½ soy sauce and ½ Chinese Chinkiang vinegar—add some slivered ginger.

Serves 5-6.

4 thoughts on “Scallion Pancake

  1. I’m definitely going to try this for a dinner party starter…Might add some chilli to dipping sauce…

  2. Shoada, That sounds delicious! You’ll be surprised at how easty–and popular–these are. Let me know how it goes. Dr. Mo

  3. I forgot to tell you I did try these…They were fab…Had to hide two to have them the next day…

    1. Now why didn’t I think of that? I hope they were just as good the next day!

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