Bread And Onion Pancakes Recipes

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CHEF JOHN'S CHINESE SCALLION PANCAKES



Chef John's Chinese Scallion Pancakes image

These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 2h50m

Yield 8

Number Of Ingredients 9

2 cups bread flour
1 ½ teaspoons kosher salt
¾ cup very hot water
3 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 bunch green onions, mostly green parts, thinly sliced
1 ½ tablespoons vegetable oil, or as needed

Steps:

  • Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
  • Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
  • Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
  • Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
  • Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
  • Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
  • Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 24.8 g, Fat 9.4 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 365.8 mg, Sugar 0.8 g

BREAD AND ONION PANCAKES



Bread and Onion Pancakes image

Provided by Jacques Pepin

Categories     appetizer

Time 40m

Yield 16 pancakes

Number Of Ingredients 15

10 ounces bread, preferably coarse textured, cut into 1-inch cubes
2 cups chicken stock or broth
1 1/2 cups chopped onion
1/3 cup, loose minced cilantro or parsley
1/2 teaspoon Tabasco sauce
4 eggs
1/2 teaspoon salt
8 tablespoons peanut or corn oil for cooking pancakes
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon ground ginger
1/2 teaspoon chili oil or Tabasco sauce
2 teaspoons chopped garlic
1 tablespoon corn oil

Steps:

  • To make the batter, crush the bread cubes into the chicken stock in a mixing bowl with the back of a spoon. Add the onion, cilantro, Tabasco, eggs and salt, and mix with your hands, kneading the mixture until it is well blended but not smooth; there should still be small visible lumps of wet bread.
  • Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet. When hot, add about 1/3 cup of the pancake mixture to the skillet, spreading it with a spoon to create a disk about 4 inches in diameter and about 3/8 inch thick. Repeat, working quickly. Have three or four pancakes cooking at a time (depending on the size of your skillet). Cook the pancakes over medium to high heat for about 4 minutes. Then turn and cook for 4 minutes on the other side.
  • Transfer the pancakes to an ovenproof plate and set them aside in a warm oven while you continue making more with the remaining batter and oil. (Although the pancakes are best eaten immediately after cooking, they can be cooked ahead, cooled, and then reheated under a hot broiler just before serving.)
  • To make the sauce, simply blend all the ingredients. Serve over the pancakes, or dip.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams, TransFat 0 grams

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