Dill Scallion Potato Pancakes Recipes

SCALLION PANCAKES

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.

SCALLION POTATO PANCAKES

Steps:

• Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.

SALMON SCALLION POTATO PANCAKES

Steps:

• In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.

COCONUT FLOUR PANCAKES

Steps:

• Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
• Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
• Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.

POTATO PANCAKES

Steps:

• Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
• Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

POTATO & DILL PANCAKES WITH GRAVADLAX

Steps:

• Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
• Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
• Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

SCALLION MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
• Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
• Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
• Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.