Green onion pancakes have always been a childhood favorite of mine and everytime I manage to get my hands on a slice of a good one, nostalgia is sure to set in. But even though these were one of my favorite treats as a kid, I don’t have them as often anymore because they’re easily high in fat because they tend to be quite flaky. So in hopes to eat my childhood snack again, I decided to try to make a healthier version of it with less fat and this is how they turned out…
Ingredients (makes 6):
1 1/2 cup flour
1/2 cup warm water
3 springs of green onion
2 tablespoons sesame oil (or vegetable oil)
oil for cooking
Let’s get cooking!
- In a large bowl, stir the four and water together until a dough forms. Then knead the dough for a few minutes until it holds together. Cover the dough and let it rest for at least 30 minutes.
- While you’re waiting you can prep by chopping up the green onion and portioning out the sesame oil.
- Divide the dough into 6 equal pieces and roll it out into a 1/4″ thick circle. Then spread sesame oil on top of each pancake and sprinkle a portion of green onion on top.
- Roll the circle up into a log and roll it up into a coil
- Roll the coil out with a rolling pin until it’s 1/4″ thick.
- Set the ones you’re planning on using aside. You can store the extra by placing squares of parchment paper between each pancake and freezing them.
- Heat a nonstick and pan-fry the pancakes for 2 to 3 minutes on each side until golden brown.
- Slice into triangles
- Munch with soy sauce or chili oil!
They might of not been as flaky as the ones I used to have but they came pretty darn close in flavor. Oh and the reason I decided to use sesame oil for it instead of vegetable oil is because I like the aromatic notes it adds to it. Lil’ bun and brother deer both gobbled these down in no time so I’m pretty glad that I didn’t end up frying up all of them at once or else the whole batch would of been gone! Well, I guess that means that we’re going to have these for breakfast tomorrow! (: