Chinese Scallion Pancakes make the perfect savory breakfast, whether eaten fresh or reheated in the toaster. Crunchy and soft at the same time, this dough based pancake is made with a (not-so) secret ingredient: scallions! which contain only 33 calories per 100g! Try your hand at this Chinese staple: this version is not only quicker, but lower in fat. Quick bread? Low fat? Delicious? YES PLEASE!!
Just a week ago, my dad was working on our family farm in our backyard and bought home a bag of scallions from the supermarket. Since he only needed the roots, I ended up with a bunch of scallion shoots on hand. “Surprise me”, he said. Well okay. Cut scallions only last in the fridge for a couple of days, so I had to think fast. Hmm…
It was right that moment that my brother walked past asking if I was making scallion pancakes. It was a pretty darn good idea. So I thought, what the heck?! Let’s do this!
This version of layered flatbread originated from Northern China, and often you’ll see vendors along the streets of Beijing selling this popular staple. Known as 葱油饼 ‘cong you bing’, these addictive flat-breads immediately became a family favorite: the whole plate was devoured within dinnertime! Not only were they flaky and crisp on the outside, but separated perfectly into layers whilst maintaining that perfect chewy texture. The five spice I decided to add surprisingly gave it a little oomph! that was missing. There was one flaw to this dish— although scallions themselves only contain 33 calories per 100g, scallion pancakes require quite a bit of oil, and up to a day of dough rising time. Despite a few failures at the start, I managed to come up with the quickest and healthiest way to make them. Low fat? Delicious? YES PLEASE!!
Now… *drumroll* lets jump into the recipe!!
P.S. I served it with spring onion scrambled egg (a family staple!) and OH MY FREAKING GOD I AM CRAVING IT AGAIN. Try it, I promise that you wont regret it 🙂
There you have it! The fastest, yummiest, guilt free Chinese Scallion Pancakes. All in 45 minutes! Remember to tag me @imheatherr on instagram if you tried this recipe out!
‘Till next time!