Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Friday, April 20, 2012
Spring Onion Pancakes
When I was doing research for our Chinese cooking around the world adventure, Belle suggested "onion pancakes." I envisioned a sort of onion latke when I read her email. But after doing some reading, I realized it was, in fact, a flaky dough disc studded with scallions. That was much more palatable since we aren't huge onion fans in this household. I started with this recipe. And it was perfect timing since I just picked up our High Ground CSA box that had some gorgeous spring onions.
2 C all-purpose flour, plus extra for dusting work surface
1 C boiling water
Up to 1/4 C toasted sesame seed oil
2 C thinly sliced spring onions
Place flour in large mixing bowl and slowly add in the boiling water until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Place in a bowl, cover with a damp towel, and allow to rest for 30 minutes at room temperature.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into, roughly, an 8-inch disk. Paint a very thin layer of sesame oil over the top and roll into a jelly roll; twist roll into a tight spiral, tucking the end underneath; flatten gently, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 C spring onions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat with remaining pancakes.
Heat oil in a large flat-bottomed pan over medium-high heat until shimmering and carefully slide the pancake into the hot oil. Cook until the first side is an even, golden brown, about 2 minutes. Flip carefully with a spatula taking care not to splash the oil and continue to cook, shaking pan gently, until second side is an even, golden brown, about 2 minutes longer. Drain on a paper towel-lined plate.
Season with salt, cut into 6 wedges. Repeat with remaining pancakes.
Dylan, the kitchen elf, was so proud of his onion pancakes. Thanks, Belle, for the suggestion. These were delicious. We served them with a spicy ginger dipping sauce from The Ginger People.