Okay, I have to admit something really crazy. I’ve never had a scallion pancake before!!! I can hardly believe it myself. Who wouldn’t want chewy and flakey fried dough filled with scallions and whatever else you can think of??? Where have these been all my life??? And really, the dough is so easy to make that it’s almost a joke. Literally just flour and water. Yup! No yeast, no sugar, no eggs. Just flour and water. Traditionally, scallion pancakes are filling with, you guessed it, scallions but I wanted to take it one step further so I added cheese to the mix. What really brought on this whole idea was a request from Sincerely Brigitte to develop a recipe using their unique wasabi cheese so a filling just seemed like the right thing to do. I’m just so smart…and modest…just listen to me and make these cheesy wasabi scallion pancakes and never look back.
The key to this chewy dough is the kneading process. You NEED to knead the dough for at least 3-4 minutes and the dough will do whatever you want. This is not like pizza dough. It will not roll back on you. Just knead it for a few minutes and then let it rest while you prep the fillings.
Shredding that wasabi cheese!
The other trick to making these scallion pancakes is the rolling process. When I say that they are chewy and flakey at the same time, this is why. Rolling the pancakes like a cinnamon bun creates layers in the dough that puff up when you fry.
Like I said, layers! And you can fill your buns with practically anything!
Then you coil up the dough like a snake and press it into a flat pancake. And that’s how you get your layers.
Frying up the pancakes is the fun part (actually…this whole process is the fun part)!
Once the pancakes are all fried, slice into wedges and serve…or keep them all to yourself!
- 2 1/2 cups all-purpose flour
- 1 cup hot water
- 1/2 cup neutral cooking oil (coconut, vegetable or canola)
- 1 large bunch fresh scallions, greens finely chopped
- 7-oz Sincerely Brigitte Wasabi Cheese, shredded
- 1 Tbsp sea salt
- Mix together the flour and water until a dough is formed then knead the dough for 3-4 minutes until smooth. Coat the dough lightly with a bit of the oil, cover with a damp towel and let rest for 30 minutes.
- Cut the dough into 8 pieces. Lightly coat the counter with oil and roll out a piece of dough into a large thin rectangle. Sprinkle the dough with around 1/4 cup of scallions, 1/8 cup of shredded cheese and a sprinkle of sea salt. From the long end of the rectangle, roll up the dough tightly (like a cinnamon bun) then coil the log into a round bundle. Repeat with the remaining dough pieces.
- Press each dough coil into a flat smooth pancake with either your hands or a rolling pin. Stack the pancakes between layers of parchment or wax paper and set aside for 5 minutes.
- In a large skillet, heat a few tablespoons of the cooking oil over medium-high heat. When the oil is hot, add one pancake at a time and cook for 2-3 minutes on each side until cooked through and golden brown.
- To serve, cut the pancakes into wedges, garnish with scallions and serve with soy sauce.
– This post was sponsored by Sincerely Brigitte –
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