You’ll have to indulge me while I yield to my host-my-own-cooking-show fantasies.Â
And, ok, I am new at this. You’ll notice that parts of the video are a little choppy — that’s where I had to edit out my saying “um” because I was nervous. You’ll also notice that there’s a somewhat conspicuous dog toy on the ground underneath my feet, and you might also notice that my dogs’ food and water bowls make standing at the stove pretty awkward. For my next video, I’ll definitely remove all traces of household animals from the cooking show.
You’ll also notice that when I have said that I have a small Manhattan kitchen, I was not joking! It is teeny tiny. And finally, see that three foot tall plant on the stairs? That is one of my cherry tomato plants, grown from seeds in about eight weeks! I am quite proud of them, so although they have nothing to do with this recipe, I wanted to point them out.
On to the scallion pancakes. These are really yummy, and so simple!Â I bought scallions at the farmer’s market, and wanted to find a dish that would show them off — these fit perfectly! I debated whether to post this recipe, or just to post the video, but I’m going to do both this time.
The video takes a few minutes to load, so you can a) go back to whatever else you were doing before you came to my site, or b) open up a new window and check out some of my other recipes while you wait! Â I know, I know… I am totally shameless. Â
One last small update — anyone who had trouble printing a recipe in the last few weeks, I finally got the Print program fixed. Â The “Print This Post” button should be working again! Â
Ok, now go watch my video!
Scallion Wheat Pancakes
1 bunch of fresh scallions, chopped (about 1/2 cup of scallion pieces)
1 tbsp canola oil
1 cup 100% whole wheat flour
1 cup water (you may need less water if your whole wheat flour is newer than mine!)
1 tablespoon sesame oil
Canola Oil, for pan frying (about 1/3 cup)
1. Saute the scallions over high heat in 1 tbsp canola oil for about one minute and set aside.
2. Mix flour, water, sesame oil and salt and stir to combine. Stir in the scallions.
3. Heat about 1/3 cup of canola oil for pan-frying the pancakes. Drop the batter into the heated pan, using about 1/4 cup of batter per pancake. When the edges of the pancakes begin to solidify and darken, flip the pancakes (about two minutes per side). When fully cooked, remove the pancakes from the heat and let cool on a wire rack.
4. Serve plain or drizzled with soy sauce or sesame oil.
Makes about 10 medium-small pancakes.
For those of you reading this with a feedreader, you’ll have to go to the actual site to watch. Click here!