Cong You Bing (Scallion Pancakes)

By CheeseDiva

Ingredients

• 4 cups flour, plus more
• 1 tbsp. baking powder
• 1 tbsp. kosher salt
• 1/3 cup canola oil
• 2 tbsp. toasted sesame oil
• 1 1/2 cup thinly sliced scallions
• 1 tsp. crushed red chile flakes
• 1/2 tsp. ground white pepper

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Process 2 cups flour and baking powder in a food processor. With motor running, add ⅔ cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add ⅔ cup boiling water; process until dough forms, about 30 seconds. Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth, about 4 minutes. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.

3. Heat oven to 200°. Heat 2 tsp. canola oil in a 10" nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve.

These will put a smile on your face! Tasty, soft,warm, with a little zing from the red pepper flakes. I made these gluten free, using Authentic Foods brand Classic Blend Gluten Free Blend. 1 tsp each xanthan gum and arrowroot were added. I don't know how the recipe works with regular wheat flour, but I did need to add more water than the recipe calls for. Not having a food processor I simply stirred in the water and rubbed the dough between my fingers. Believe me, there's no reason to dirty up a food processor! The dough is easily rolled between two pieces of wax paper. The pancakes are great with Fasgioli Incu Funghi (White Beans with Dried Mushrooms), also from Saveur, and a white wine.

This is thoroughly aggravating! I would like to try this recipe but the ingredients and amounts given here are CLEARLY not what he's using in the video. He appears to be mixing broth or something into his flour mixture and NOT plain water. Also he doesn't mix the dough in two separate batches like these instructions give. When I mixed dough according to these instructions I got a stiff dough and not a nice pliable soft dough like in his video. Why deliberately include the wrong recipe??!

This is the tangzhong or water roux method that makes a soft and softly textured dough. It is used in making hokkaido and othe Asians breads. I used to order these pancakes at my favorite Chinese restaurant when I lived in California. Now I have to make them myself living in a small rural town.

Mix the cold liquid and flour in a small saucepan and whisk it together well. Place on the burner and cook until very thick like a thick pancake batter. Whisk constantly until thickened. Let it cool(2 or 3 hours) and add half of it to the rest of the recipe adding the liquid first then the flour, baking powder, etc. You can substitute 1 to 2 tsp of rapid rise yeast for the baking powder. Note: Put the remainder of the roux in an airtight container for use later in another bread recipe. Be patient and let your Dough come to a good rise once you have mixed the roux with the other ingredients. It is worth it.

Cathode, this type of pancake is generally served with Chinese food (not buffet style) and eaten instead of rice. They would be good with beef stew in fact. There is no "dipping sauce" but you might make something work. I liked mine with Mapo Tofu. These are so good, that I could eat them any time of day or night with or without an accompaniment. It is fun to uncoil them as they are eaten. I am easily entertained LOL. : )

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