Here we are on the third day of International breakfast themes and today I like to take you to China. When I read the recipe for scallion pancake, I found that it was not what we call as pancakes. For us pancakes are made with smooth batters and are poured on a tawa and cooked. But these congyou bing is more like our layered paratha with a lots of scallions/ green onions. These pancakes are popular street food and relished with a spicy soy dipping sauce. When green garlic is used instead of green onions, it is called as jiucai bing.
The flakiness of the pancake is got by rolling the thin disc of dough filled with scallions into a log. The log is then made into a coil and then pressed into a disc. I read that instead of rolling with a roller, Chinese use their hand to press it into a disc so that the layers are intact. My daughter has never tasted the parotta in any hotels and when I ask her, she refuses blindly. I thought she will not eat these pancakes because they were so much like parotta but to my utter surprise, she gobbled up so many pancakes in a go. Next time I am making parotta, I will not worry about her not eating since she has got a taste to these flaky parottas. Only I tasted the dipping sauce but both father and daughter had the pancakes with channa masala. Some how I was happy that they polished off their plates.
Makes 12 Pancakes
Recipe Source: The Kitchn
Ingredients:
Maida / All Purpose Flour-2 cups
Salt-1/2 tsp
Warm Water- to knead
Scallions/ Green Onions- 2-3 bunches
Oil- for layering and cooking
Procedure:
In a bowl mix together flour, salt and warm water to make a soft dough.
Cover and set aside for 30 minutes.
Prepare the sauce and slice the scallions while the dough is resting.
Divide the dough into 12 equal portions.
Apply oil on the counter and roller.
Place a ball and roll it into a thin disc.
Apply two or three drops of oil on the disc and scatter some scallions on top.
Roll the disc into a log.
And roll the log into a tight coil. Tuck the end.
Roll the coil into a thick disc.
Cook the pancake on both sides with little oil until golden and crispy.
Serve hot with sauce.

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Congyou Bing Recipe
Ingredients
Ingredients
- Maida / All Purpose Flour-2 cups
- Salt-1/2 tsp
- Warm Water- to knead
- Scallions/ Green Onions- 2-3 bunches
- Oil- for layering and cooking
Instructions
Procedure
- In a bowl mix together flour, salt and warm water to make a soft dough.
- Cover and set aside for 30 minutes.
- Prepare the sauce and slice the scallions while the dough is resting.
- Divide the dough into 12 equal portions.
- Apply oil on the counter and roller.
- Place a ball and roll it into a thin disc.
- Apply two or three drops of oil on the disc and scatter some scallions on top.
- Roll the disc into a log.
- And roll the log into a tight coil. Tuck the end.
- Roll the coil into a thick disc.
- Cook the pancake on both sides with little oil until golden and crispy.
- Serve hot with sauce.
I enjoyed these too so much when I had made them..your scallion pancakes have turned out so good!
These pancakes look delicious.I will bookmarkyour recipe and make sme for my family.
That is a beautiful stack of pancakes! Pancake wedges are inviting.
Beautiful. Its like paratha naa.. loving it with scallions
These pancakes are in my to do list since long.You have made it so perfectly.
My all time favourite scallion pancakes, cant take my eyes from ur clicks.
i have bookmarked these!!! looks awesome and delicious..
Interesting, it looks like paratha..Bookmarked,would love to try this soon.
beautiful rolls..good to know the roti version from china
Wow, your scallion pancakes turned out just perfect. Love those stacks in the pictures.
Perfectly made pancakes, Gayathri.
They look great with little green specs of scallions.
I can feel the aroma of the scallions, must have tasted delicious.
simple yet delicious! Thanks for sharing..always seemed to be complex for a good old pancake recipe. This was perfect they turned out yummy! Fresh and I know what went in them:)