Shown below with Chinese Roast Chicken
This is a simplified version of traditional scallion pancakes, one of my husband’s favorites. They’re usually made with a thicker batter, rolled, coiled and pressed out. The first time I ever tried to make them, I failed. I failed hard. But then I stepped back, simplified the recipe and process, and added jalapeños (cause, why not). So this version isn’t a perfect Chinese restaurant duplication, but they’re pretty dang good.
The first time I made this version my husband said they were pretty authentic, but not greasy enough. I thought was a compliment, but I guess the grease is part of the magic. The next time around I fried them in a mixture of rendered duck fat and avocado oil, it still wasn’t nasty greasy, but gave a little extra fatty goodness that he loved. So if you happen to have some duck or bacon fat sitting around, go for it.
If you happen to have wheaten dumpling flour (or 00 Italian pasta flour) on hand, use 1 c. of that and 1 c. of AP flour. I love the extra fluffiness.
Mix flour & water together in a large bowl until well combined. Set aside for at least 15 minutes. Then, gently fold in the scallions, jalapeños, salt and five spice powder.
Heat a few tablespoons of oil in a non-stick frying pan and start spooning your batter in. You'll need to add more oil as you go. These are a little more deep fried than traditional pancakes.
Perfect scallion pancakes are small and uniformly round, and you can accomplish that using a silicon pancake mold. I usually go for bigger pancakes and let the edges get a little 'rustic,' just chop them into quarters before serving.
After frying place them on a paper towel to absorb the extra oil.