• Jerry Gulley

Crazy Easy Scallion Pancakes

My household has dramatically increased its quantity of Chinese takeout - sometimes twice a week, maybe more.


And for the most part, our favorite dishes are pretty DoorDash-able. But there's one exception, the savory scallion pancake.


By the time they arrive, even with the skill of the most apt Dasher, the crispy, fried edges have softened. (Of course that doesn't prevent them from quickly disappearing.)


Tonight, burdened with two bunches of fresh scallions, we tried this ridiculously easy recipe and technique.



Crazy Easy Scallion Pancakes

Ingredients

  • 36 fresh wonton wrappers

  • 1/3 cup plus 2 teaspoons olive oil

  • 1/2 cup thinly-sliced scallions

  • 2 teaspoons salt

Preparation

  • Place one wonton wrapper on a clean work surface and brush with olive oil.

  • Place a second wonton wrapper on top of the first, overlapping by 1/2-inch. Brush with olive oil. Repeat with a third wonton wrapper.

  • Sprinkle 2 tablespoons chopped scallions on the wonton wrappers; season with a dash of salt.

  • Tightly roll up from the bottom, pinching to seal into a log.

  • Roll into a tight spiral. Place on a work surface and flatten gently, using the palm of your hand. Repeat with remaining wrappers.

  • Heat two teaspoons olive oil in a sauté pan over medium heat. When oil is heated, add half of the pancakes, avoiding crowding the pan. Cook until edges are crisp and the pancake is golden brown, about three minutes. Turn pancakes and cook on second side. Place pancakes on a plate lined with paper towels to drain.

  • Cook remaining pancakes and serve immediately.

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