Wow, I can’t believe its been 4 weeks since I’ve last posted!! I’m so sorry. So many people have been visiting over the past four weekends so it’s just been crazy!!
I’ve decided to make this post because Laura was looking at green onion pancakes, so she can make them too back in Korea!
I stumbled across this recipe while in Milano last year and decided to make them because its quick, simple, and delicious! It may take a few times to may to get the texture right because humidity differs across cities. For example, I got have this recipe nailed down in high humid places but definitely not in Calgary where it’s very dry… made my green onion pancakes incredibly dry!.
Let’s begin shall we?
Ingredients: 2 1/2 cups of all purpose flour, 1 cup of boiling water, 1/4th cup of cold water, 5 stalks of green onion, salt, and 3 teaspoons of extra virgin olive oil.
1. Start with 2 1/2 cups of all purpose flour.
2. Add the boiling water into the flour and slightly mix until all the water is absorbed. The flour will not come together because there isn’t enough water. The purpose of adding the hot water is to help the flour develop glutton so you’ll get that delicious slightly chewy texture. Set aside for 10 minutes.
4. After 10 minutes, add the 1/4th of cold water. Mix the dough until it comes to a ball. At this point, this is where it may take a few tries to get the right consistency. You want the dough to be a little elastic and a sticky – the dough should be able to fold into itself seamlessly. For example, if you pinch the to pieces of dough, it should easily combine into one dough ball. Add flour or cold water to reach the right consistency.
5. Divide the ball into three equal portions. Roll one of the portions out as thin as possible and try to make it a square or rectangle. Spread 1 teaspoon of oil over the dough, add as much green onion as you like, and sprinkle with sea salt.
8. If you are not going to eat them all at one-go, use parchment paper to wrap the pancakes into portions. Layflat in a freezer bag and put them into the freezer. Even if you are going to eat them right now, I prefer to have the green onion pancakes cold before frying.
The inside should be ‘light’ but with a slight chew and the exterior should be crisp. This is a great afternoon snack food because it takes absolutely no time to cook. I hope you enjoy!
The recipe I followed/follow is at http://momofukufor2.com/2010/01/green-onion-pancakes-recipe/.