Scallion Pancakes with Ginger Dipping Sauce

Brown Eyed Baker

Ready in: 85 minutes
Prep Time: 60 minutes
Cook Time: 25 minutes
Servings: 4
Vegetarian
Vegan
Dairy Free
Very Popular

Ingredients

  • 2 cups all-purpose flour, sifted
    Baking
  • 1 teaspoon grated ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • 1 teaspoon red pepper flakes
    Spices and Seasonings
  • ¼ cup rice vinegar
    Ethnic Foods;Oil, Vinegar, Salad Dressing
  • Salt & pepper to taste
    Spices and Seasonings
  • ½ cup thinly sliced scallions
    Produce
  • 1 tablespoon sesame oil
    Ethnic Foods
  • ¼ cup soy sauce
    Ethnic Foods;Condiments
  • 1 teaspoon sugar
    Baking
  • 4 teaspoons vegetable oil, divided
    Oil, Vinegar, Salad Dressing
  • 1 cup boiling water
    Beverages

Steps

  • Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
  • While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.
  • On a floured surface, knead the dough a handful of times to bring it together.
  • Roll the dough out into a thin rectangle about 18x13 inches.
  • Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.
  • Carefully roll the dough up like a jelly roll, with the long side facing you.
  • Cut the cylinder of dough into 4 equal pieces.
  • Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.
  • On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil.
  • Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.
  • Cut into wedges and serve with dipping sauce.

Nutrition

  • Calories: 314.17  cal  (15.71%)
  • Fat: 8.23  g  (12.66%)
  • Saturated Fat: 3.87  g  (24.2%)
  • Carbohydrates: 50.76  g  (16.92%)
  • Sugar: 1.76  g  (1.95%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 1018.73  mg  (44.29%)
  • Protein: 8.29  g  (16.57%)
  • Vitamin B1: 0.51  mg  (33.83%)
  • Folate: 125.18  µg  (31.3%)
  • Selenium: 21.57  µg  (30.81%)
  • Manganese: 0.54  mg  (26.88%)
  • Vitamin K: 28.06  µg  (26.72%)
  • Vitamin B3: 4.39  mg  (21.95%)
  • Vitamin B2: 0.35  mg  (20.34%)
  • Iron: 3.53  mg  (19.59%)
  • Phosphorus: 93.28  mg  (9.33%)
  • Fiber: 2.31  g  (9.25%)
  • Copper: 0.14  mg  (6.86%)
  • Magnesium: 23.8  mg  (5.95%)
  • Vitamin A: 272.88  IU  (5.46%)
  • Potassium: 144.32  mg  (4.12%)
  • Zinc: 0.58  mg  (3.87%)
  • Vitamin B6: 0.08  mg  (3.77%)
  • Vitamin B5: 0.34  mg  (3.43%)
  • Vitamin E: 0.5  mg  (3.33%)
  • Vitamin C: 2.38  mg  (2.88%)
  • Calcium: 25.97  mg  (2.6%)

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