Chinese 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 Chinese green onion pancakes 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!
1. 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.
2. While you’re waiting you can prep by chopping up the green onion and portioning out the sesame oil.
3. 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.
4. Roll the circle up into a log and roll it up into a coil
5. Roll the coil out with a rolling pin until it’s 1/4″ thick.
6. 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.
7. Heat a nonstick and pan-fry the pancakes for 2 to 3 minutes on each side until golden brown.
8. Slice into triangles
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! (: