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Scallion Pancakes with Maple Syrup Slaw

  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

Maple Syrup Slaw:

1/2 cup rice vinegar

1/4 cup maple syrup 

2 tablespoons soy sauce 

1 teaspoon minced fresh ginger 

4 cups shredded carrots 

Scallion Pancakes:

2 cups all-purpose flour, plus more if needed and for dusting

1 1/2 teaspoons kosher salt 

1 teaspoon baking powder

Filling:

3 tablespoons toasted sesame oil

Freshly ground black pepper 

4 scallions, very finely chopped

Crushed dried red pepper 

Flavorless oil, for frying 

Serving:

1 scallion, finely chopped

1 tablespoon toasted sesame seeds

Directions

  1. For the maple syrup slaw: Mix together the vinegar, maple syrup, soy sauce and ginger in a large bowl. Add the carrots and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight, while you prepare the pancakes.
  2. For the scallion pancakes: In a large bowl, mix together the flour, salt and baking powder. Stir in 1 cup water to form a dough. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let it sit for 20 minutes.
  3. For the filling: Divide the dough into 4 equal parts and keep them covered when you're not working with them. Working with 1 piece of dough at a time, roll out a 7- to 8-inch circle. Brush evenly with a thin layer of toasted sesame oil and top with a few turns of black pepper, one-quarter of the scallions and a good pinch of red pepper. Roll it up like a jelly roll and then roll the jelly roll into a spiral snail shape. Roll that out into a 7- to 8-inch circle. Repeat with the remaining dough and filling.
  4. Heat 1/8 inch of oil in a large skillet over medium high until shimmering. Fry the pancakes on both sides until golden brown, 2 to 3 minutes. Transfer to a plate lined with a paper towel.
  5. For serving: Cut the pancakes into 4 wedges. Top with the carrot slaw, toasted sesame seeds and additional scallions.

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