Year of Yeh #3: Scallion Pancakes (and carrot slaw)

This week I continued my “Year of Yeh” project with a versatile recipe that works as a breakfast, lunch, dinner, appetizer, side, or snack: scallion pancakes! The Molly on the Range cookbook lumps the scallion pancakes with a maple syrup carrot slaw, so I did the same.

The recipe: Scallion Pancakes with Maple Syrup Slaw
Difficulty: Moderate
Time: 1.5 hrs

This recipe was time-consuming, but lots of fun. The carrot slaw that accompanies the pancakes is straightforward: just shred carrots and combine them with the other slaw ingredients (vinegar, maple syrup, and ginger). The pancakes are a bit more challenging.

Fresh scallion pancakes.

First, I found it tough to get the pancake dough to the right consistency. To get the dough to a smooth and “slightly sticky” consistency, I had to add at least an extra half cup of flour to the dough. It also took me a LONG time to understand the shaping instructions (the recipe said to roll the dough like a “jelly roll” and I didn’t know what that meant) – but that is on me, not the recipe.

This recipe was the most challenging one I have tried so far, and also the most delicious! The scallion pancakes are perfect when they are hot off the pan! And the tanginess of the carrot slaw nicely complements the scallion-and-sesame-filled pancakes. I will probably remake this recipe again at some point.

Technical notes:

  • The carrot slaw recipe calls for minced fresh ginger. This was the first time that I used fresh ginger (as opposed to powdered) and it makes a world of difference!
  • The pancake dough recipe as it is listed in the recipe just doesn’t seem right – I ended up requiring at least an extra half cup of flour to get it to a “smooth and slightly sticky” consistency.
  • The pancake dough will seem too salty if you taste it before frying your pancakes. But once the pancakes are fried, they are perfect. Somehow the too-salty taste goes away once they’re in their final form.
  • It is okay if some oil/scallion filling spills out of your pancake. You can sprinkle a bit of flour over it.
  • These pancakes are best when they are fresh off the pan. If you are going to re-heat them, do so over the stove (they don’t microwave well).