Hmm, I think I'd feel better if I ate them as they came off the griddle. Maybe I'll makem' fer dinner. Thanks mang!
Dr. Biggles |
October 25, 2005 11:53 AM
Straight from the griddle would be ideal, but it took me a good ten minutes to do all the pancakes, so I resorted to the warm oven trick.
October 25, 2005 11:59 AM
That is an interesting variation, Barrett. I make the traditional Chinese scallion pancakes--but I might try these to see how they taste. The texture would be completely different--I think these would be rather like blini.
BTW--I don't do boiling hot water in my dough, just warm, and it doesn't seem to affect the flavor or texture of it at all. FWIW.
October 25, 2005 3:00 PM
Barbara - They are somewhat fluffy, as you might expect. You could probably cram another scallion in the mix easily.
I was trying to figure out why the hot or warm water? Does it make more gluten or something? Any idea?
October 25, 2005 4:09 PM
Yeah you bet you can get another scallion in there, even half another! I just finished my version.
I'll put up the post tomorrow morning, pacific time. The pancake came out just fine, I think. It was fluffy, kinda like American pancakes. Mama liked them too, but we both found the sauce too rich, salty. However, I have to say we'd run out of rice wine vinegar and substituted one third Amurican, so the volume wasn't there. Could I have substituted Mirin? I dunno. In any case, had a blast and got a nice photograph to go with.
Dr. Biggles |
October 25, 2005 8:24 PM
Biggles - I'm so glad you tried it! The sauce was very rich and salty, which is why I think it works better as a dipping sauce.
My wife was less impressed with the saltiness, but thought it had potential.
Did I mention I have a salt lick in my office?
October 25, 2005 9:52 PM
I suspect it has to do with the gluten, Barrette--I will start researching that question and see what I come up with, and let you know.
The dipping sauce I use for scallion pancakes is a little less salty--I add some sugar, more vinegar and a drizzle of chicken broth or Shaoxing wine.
In light of the wine I often add, Dr. Biggles, I think you could have done fine with the mirin.
The sugar doesn't really make the sauce sweet so much as balance the salt a bit.
October 25, 2005 11:06 PM
Yay, as one of you probably just found out, my entry is up. Pretty scallion pancakes!
Dr. Biggles |
October 26, 2005 12:48 PM
Healthy eating is the practice of making choices about what or how much one eats with the intention of improving or maintaining good health. A healthy and rich resource for organic foods: http://www.realfreshfood.com/organic-food/organic-food.htm
August 2, 2006 5:51 PM
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