What is better than the combination of green onion and cheese…all together in a crispy and chewy pancake?
In this recipe I used home grown green onion, as my backyard rewards me with gigantic green onions year long, not to mention that green onions are good for your health.
– Is this a pancake?
Okay this is not your traditional pancake, the ones that you mainly eat in breakfast, light and fluffy. On the contrary, these pancakes are crispy, chewy and savory.
– Why should you try this savory pancake?
Because it is so delicious, the combination of green onion (scallion) and cheese is just so yummy, not to mention the crispy layer on the outside and the chewy and flaky layer on the inside.
– Where this recipe come from?
Well, in Asia, green onion or scallion pancake is very popular, it is served in restaurants, street vendors, you name it…but the addition of cheese is something that you will not find it there.
– Cheese in Chinese green onion pancake?
Why not? Adding cheese was just “natural” as we see so many recipes here in US which combine green onion and cheese…so this is how the “Green Onion and Cheese Pancake” was born. This is an example of East meet West…
– Did I tempt you to try this recipe? You will not regret…
Ingredients:
- 400 g bread flour
- 3 g salt
- 120 g hot water
- 135 g water
- 3-4 green onion finely chopped
- Cheddar cheese, shredded to taste
- Olive oil
Method:
In a bowl place the flour and salt. Mix well and add the hot water on the flour. Mix carefully with a spoon or fork to not burn yourself.
Add the room temperature water to the flour mix and knead until a ball forms. If the dough is too sticky add a bit more of flour.
Cover and let the dough rest for 20 to 30 minutes.
Split the dough into 6 small pieces and roll into balls (approximately 70 g each).
Oil the small dough and rest for 10 minutes.
Flat the balls into round or rectangular disks using a rolling pin and brush oil on it. Spread some chopped onion and cheddar cheese on it.
Roll it like a Swiss roll and pinch to seal, then roll it again like a spiral with pinched side in the inside of the roll. Tuck the loose end under the rolled bun.
Using a rolling ping roll the spiral bun into a flat disk of about 18 to 20 cm (7-8 inch) in diameter.
Repeat the procedure for all the remaining dough.
Heat a frying pan or cast iron over medium to high heat and add the pancake, no need to add oil as the pancake will not stick to the pan.
Cook for one minute and flip the pancake and cook for another minute approximately.
Flip the pancake until both sides and slightly brown and crispy.
Remove from the pan and place on a plate.
I usually cut into 4 or 6 pieces and serve warm/hot.
– If you enjoy this recipe, you might want to check on these…
Green onion and scallion are the same thing? Green onion are allium (garlic in latin) and they have been used as a medicine to combat bacteria, viruses and fungi. Moreover, they are loaded of antioxidants that can defend your body against cell damage caused by free radicals.
This looks so delicious! And what a great way to get some extra calcium.