Brown Rice Sesame Spinach And Scallion Pancakes Recipes

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SCALLION PANCAKES



Scallion Pancakes image

Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 8 scallion pancakes

Number Of Ingredients 10

1 cup rice wine vinegar
3/4 cup light soy sauce
3 1/2 tablespoons sugar
1 tablespoon toasted sesame oil
3 cups all-purpose flour, plus more for dusting
1 1/3 cups boiling water
4 teaspoons toasted sesame oil
8 scallions, chopped
Kosher salt
1/2 cup plus 1 tablespoon vegetable oil

Steps:

  • Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
  • Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
  • Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
  • Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES



Brown Rice, Sesame, Spinach and Scallion Pancakes image

With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.

Provided by Martha Rose Shulman

Categories     weekday, appetizer, side dish

Time 30m

Yield 16 pancakes

Number Of Ingredients 14

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

Steps:

  • Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
  • In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
  • Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

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