Chinese Scallion (Green Onion) Pancake
My grandmother calls this Mawusa (in her dialect) and is different from the thousand-layered pancake, but tastes really good. We often eat this for breakfast or as a side dish.
(Yields: 10 pancakes, Serving: 5, Prep time: 10 mins, Cook time: 25 mins (each))
- 1 1/3 cups all purpose unbleached flour
- 1 1/2 cup water (add more when mixture dries)
- 1/2 teaspoon salt
- 2 scallions, chopped very finely
- Olive oil
If you prefer yours a little sweet, add a tablespoon of honey. You can also experiment with all types of spices and herbs to see what tastes best.
Chop the scallions into very tiny pieces. This is crucial because if the pieces are big, it will stick out.
Mix flour with water, salt and scallions.
Whisk until there are no lumps in the flour. It should have a wet consistency.
Add 2 teaspoons of olive oil in a NON STICK pot (important).
Add a small amount of mixture in the middle and move the pot around so that it spreads into a circle. If your mixture doesn’t spread, it means there’s not enough water.
Allow the mixture to be cooked for 5 minutes on medium.
Flip it over when it is ready (and won’t break).
Continue flipping until both sides have browned.
One pancake should take about 15-20 minutes to make. For each additional pancake, add 1 teaspoon of olive oil. If you can’t wake that long for them to cook, use a large pot so the pancake can be bigger.
Important: The mixture does dry out so you will need to add more water if you’re taking 20 minutes to make each one.