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
Maida / All Purpose Flour-2 cups
Warm Water- to knead
Scallions/ Green Onions- 2-3 bunches
Oil- for layering and cooking
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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