Skip to main content

Flakey Green Onion Pancakes for Dee

I saw a post yesterday that a blogging friend of mine - Dee from On the Move - In the Galley - had succumbed to cancer this month. I rarely use the f-word, but, I seriously wanted to scream 'F--- you, cancer!'

Her husband shared on social media: "I am sad to tell all Diane's close friends that my beloved wife and friend of forever passed away on October 16, 2018 of Sarcoma. She asks all of you to take only a moment or two to remember her and her Galley, and then move forward in your own world of international cooking. Create something special for the "Onthemove-in the Galley" and friends to enjoy and send a taste to Dee. She will still be in the Galley!! - Ron Parypa, Husband Still Close At Hand in the Galley"

I spent some time re-reading her posts and decided to make one of her more recent posts: Flakey Scallion Pancakes. I had made them before, starting with this recipe while Dee used this one as her starting point.

My Enthusiastic Kitchen Elf has made a version before, too, back in 2012. Wasn't he cute?!? Flash forward six and a half years and I had to make them because he was busy with homework. Mine barely differed from his, except that I didn't have Spring onions, I only had green onions. Still tasty...


  • 2 C flour, plus extra for dusting work surface
  • 1 C boiling water
  • toasted sesame seed oil, for brushing and cooking
  • 1 C thinly sliced green onions + more for garnish

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 1/4 C green 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 a splash of sesame 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.

Cut into wedges and sprinkle with more green onions. Repeat with remaining pancakes.

These were delicious. We served them with a spicy chile dipping sauce and thought of Dee. I loved telling the boys how the blogging community brings like-minded, sometimes adventurous, cooks and eaters together across the world!


  1. Oh that is so sad. What a lovely way for her husband to express his love, and same with your post.

    1. Thanks, Karen. It's really remarkable how we can never meet someone face to face, yet, through blogging we feel like friends! Thanks for stopping by.

  2. that is just tragic, unfair, and I cannot even imagine what she went through and what her family and friends are going through still...

    You made a lovely tribute to her...

    1. Thanks, Sally. I really despise cancer and all the lives it touches. Thanks for stopping by.

  3. I saw the post yesterday so I must have had her on my feed but I don't remember her at all. Hugs to you and her family and friends Cam.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce