Scallion pancakes
Pancakes
American cuisine
When you find yourself drowning in green onions, these pancakes are the obvious choice. They use a good handful of them, and you can probably sneak a couple more into the accompanying dish (green onion + ginger + soy = yum sauce). And did I mention we had a lot of green onions? We did everything we could to use them all up, and that meant pancakes. Lots of pancakes. Not that I'm complaining or anything. Amazing how a simple ball of flour and water can turn into something so good. These pancakes make a delicious side for any Asian meal. They are great for sopping up sticky sesame and soy sauces that would otherwise go to waste. The rolling technique looks tricky, but it really isn't. You'll have green onions squirting out of one side and vegetable oil coming out of the other. But don't worry, that's what it's supposed to do. Once it's crisp and golden brown delicious it's all good in my book. And what do you know, we used up all our green onions! It's a miracle!
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