Taiwanese Green Onion Pancakes

I wouldn’t ever categorize myself as a cook. The first 3 times I made these somewhat simple and traditional pancakes, they came out sub-par. I paced the floors looking at the beautiful photos, ready to trash the entire post- and honestly the website. Leave the cooking to the professionals my brain rationed. I have never really been good at anything, it’s my passion that saves me. The persisting nature to try try try. Once the overbearing sense of self-doubt cowers away, my delusional sense of optimism is sure to return (it always does). So I decide to keep cooking, keep creating, keep eating, keep writing. And would you believe it if I told you that the fourth time is the charm with these flakey soft traditional pancakes loaded with layers of scallions between.

Another Street Pancake Recipe

These little wonders go by several names… find them all over the streets of Taiwan and China while you’re lost in some smoking alleyway (just me?) You can find them thick or thin as there are many variations. You may also hear them going by…

• Spring Pancakes
• Scallion Pancakes
• Con You Bing (the traditional name)

Tips to Make Flakey Soft Pancakes

1. Sift your flour before adding hot water. The ratio of flour to hot water is 3:2.
2. Knead until soft, about a hundred times. Allow dough to rest covered about 20 minutes.
3. Roll very thin.
4. Paint pancakes with a roux mixture before adding green onion.
5. Do not over flour surface while rolling pancakes out. Consider using oil, as too much flour will dry them out.

My Go-To Dipping Sauce

I make this dipping sauce with absolutely everything. It’s so traditional and simple and it goes with everything! Plus if you aren’t cooking with chili oil… what are you doing. Actually if you’re not MAKING chili oil… this is your sign. Walk don’t run.

1. Chili Oil
2. Soy Sauce
3. Sesame Oil
4. Rice Vinegar
5. Brown Sugar
6. Green Onions