I’ve been making this scallion pancake for over five years. (True in the grand scheme of things it’s nothing.) I’ve been married for almost seven, so that adds some perspective..It’s one of Husband’s favorite and most frequent requests.
When we lived on the Ecuadorian coast cooking in an outdoor kitchen — battling ants and a sputtering campfire stove that refused to light on command. When we lived in the mountains of Guatemala in a shared house — where ducks waddled by and Abuelitas gossiped while shucking mountains of corn in the courtyard. And now back in America, in a beautiful modern apartment that stray flea-infested dogs have yet to wander into.
Food is transcendent. No matter where we have been there’s flour, water, eggs, scallions. Sometimes that’s really all you need. In another five years who can say where we’ll be living, what we’ll be doing..But there will be scallion pancakes.
This is not a true scallion pancake by classic definition. It’s a cheater’s short-cut. There’s no flaky layers. You get a chewy crispy cake studded with ever so many scallions, edges blacked with soy. A royal yolk sits on its pancakey throne, waiting to sauce everything up, along with the easiest homemade condiment known to woman — jazzed up mayonnaise.
Quick & Easy Scallion Pancake
- 1 cup sliced scallions about 12-15
- 1 cup flour
- 2/3 cup water
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- soy sauce
- 2 eggs yolks and whites separated
- sriracha, sesame seeds, extra scallions for topping
For the Sweet & Spicy Mayonnaise:
- 1/4 cup mayonnaise
- 1-2 tsp sriracha
- 1 tsp honey
- 1/2 tsp sesame oil
In a small bowl whisk flour, salt, and garlic powder. Softly stream the water in, whisking constantly to prevent clumps(!), until totally combined. The consistency goal is slightly thinner than regular pancake batter, so thin with a teeny bit more water if needed. Let sit for at least five minutes while you do other stuff.
Combine all the ingredients together for the fan-cay mayo, taste and tweak, then set aside.
Get a large skillet over medium heat and add oil generously, enough for a good coating. Think of how much butter it takes to fry up flapjacks and lean in that direction. Sticking is the enemy of this endeavor and a lack of oil or a crappy pan is usually the culprit.
When the oil is hot (but not burning hot) add half the scallions. Let them sizzle for a few seconds and hit with a lil spritz of salt. Shake the pan to try and evenly distribute them.
Pour half the batter into the pan in a circular motion, shake to get an even layer and then leave it alone for a minute or two so the bottom can cook and develop a crust. Adjust the heat as needed.
When it's safe to flip, get a large sturdy spatula and quickly turn over. If a few edge pieces fall off no worries, shift them individually and smoosh them back into place. Fry a few minutes on this side.
No need to measure out your soy sauce -- just go a full swirl once around the pan. It will sputter right when it hits the heat and then soak into the cakes edges.
Grab your egg white and pour over the pancake. Shake the pan as it settles into the cracks and forms into a layer. Flip once more so the egg white cooks completely.
Slide pancake onto plate. Then add the egg yolk to the same skillet over medium heat and cook sunny-side up. Carefully slide onto pancake, drizzle with the sauce, extra sriracha and sesame seeds. Repeat for second pancake (see note).
- If you want both pancakes done at the same time get two pans going or keep one warm in the oven and then fry both yolks as the last step.
- If you've got some kimchi handy, saute a scoopful in a little butter and add it on top of the pancake(!!)
- This goes so well with a cold Coke it's not even funny.
- Scallion pancake knows no prejudice: it loves breakfast, lunch and dinner equally.
- As with many simple-seeming recipes, it can be a bit tricky with getting the details right -- such as the batter consistency and heat of the pan -- but even the wonky ones that broke in half are still delicious.
- If you don't like too much spiciness, go for a squiggle of Kewpie mayo in lieu of sriracha and the sauce.