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Wednesday, September 29, 2010

Scallion pancake-lettes

Sorry, guys, I'm on a roll.  I swear I'll stop soon (though I owe you my variations of the Hong Kong pork chop fried rice and Cantonese tomato beef rice recipes; future plans are for dan dan mian and tzar jang mian).  If you ever crave scallion pancakes but are tight on time, here's a quick fix.

Scallion pancake-lettes
Scallions (frozen or fresh are fine)
Egg (optional)
Salt as needed (some prefer unsalted)
Mix them all and fry them up.

But wait!

Real scallion pancakes require special rolling techniques and whatnot and are time consuming and not easy to get right.  This recipe is a lot easier.  The hard part about this recipe is getting the proportions of flour and water right.  So here's the key: Take a chopstick and dip it into the mix.  If the mix drips off from the chopstick in solid droplets (i.e. not sluggishly dripping down or racing down like water), your mix is right.

As an aside, I've also made sweet versions of this--instead of adding salt and scallions, I add in honey or mashed bananas/apples.

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