(Note: This thread was split from the Home Cooking Dish of the Month discussion. -- The Chowhound Team )
I am reposting this here because it was deleted from the nomination thread. I forgot to state I rephrased the recipe, which I did. So here is the recipe we talked about for Thin Onion Pancakes:
Here is Martin Yan's recipe for Scallion Pancakes as set out (but rephrased) in this month's Saveur magazine on page 18:
4 c. flour, plus more
1 T. baking powder
1 T. kosher salt
1/3 c. canola oil
2 T. toasted sesame oil
1 1/2 c. thinly sliced scallions
1 T. crushed red chile flakes
1/2 t. ground white pepper
Process 1/2 the flour and all the baking soda in a food processor. With motor running, add 2/3 c. cold water, process until dough forms, about 40 seconds. Transfer to a plate and set aside.
Add remaining 2 c. flour and all the salt to a food processor and with motor running add 2/3 c. 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. Kneed until smooth, about 4 minutes.
Transfer to a greased bowl. Cover and let sit at room temp for 2 hrs.
1/2 the dough. Using a rolling pin, roll 1 dough into a 10" x 20" rectangle. Brush with 1 T. canola oil and 1/2 the sesame oil. Sprinkle with 1/2 the scallions, 1/2 the chile flakes and 1/2 the white pepper.
Beginning with one long side, tightly roll like you would a jelly roll.
Cut roll crosswise into 3 pieces.
Slightly stretch each piece and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a dish; using rolling pin, flatten into a 5" circle.
Repeat, using your other 3 pieces, then do the same with the other 1/2 of the dough.
Let pancakes sit for about 10 minutes before cooking.
Heat 2 t. canola oil in a 10" skillet. Cook the pancake, swirling skillet and turning once, until golden and crisp, about 10 minutes.
Transfer to a baking sheet, place in a 200 degree oven to keep. When ready to serve, cut into wedges and serve with a dipping sauce. I serve mine with a sauce made of soy sauce, rice vinegar, chili oil, and pickled ginger.
Another recipe is posted online, but it appears to be a totally different one. It shows them being made step by step so it may be of some use to you:
Updated 9 months ago | 2
Updated 1 year ago | 11
Updated 5 months ago | 3
Updated 1 year ago | 10
Updated 2 years ago | 3