Asparagus & Scallion Pancakes
Add this to your next brunch menu.
Prep Time: 40 min
Cook Time: 5 min
Total Time: 45 Min
Serves: 4
Ingredients
FOR THE SCALLION PANCAKES:
2 cups all-purpose flour, plus more for rolling out the pancakes
1/2 tsp kosher salt
¾ - 1 cup boiling water
1 TBLS sesame oil
2 scallions (green parts only), thinly sliced
6 spears purple asparagus, woody ends removed and sliced thinly
1/4 cup vegetable oil, divided
FOR THE DIPPING SAUCE (OPTIONAL):
1/3 cup soy sauce
2 TBLS rice wine vinegar
1 TBLS brown sugar
1 TBLS sliced scallions
1/2 tsp crushed red pepper flakes (optional)
Directions
Step 1.
For the pancakes, add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in ¾ cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.
Step 2.
Lightly flour your work surface then turn out the dough. Knead it for 30 seconds then cover it with a damp towel and let it rest at room temperature for 30 minutes.
Step 3.
Divide the dough into 4 equal pieces.
Step 4.
Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions and sliced purple asparagus. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.
Step 5.
Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions and asparagus from burning, until golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack, then repeat the cooking process with the remaining vegetable oil and pancakes.
Step 6.
Cut the asparagus and scallion pancakes into wedges and serve them with the dipping sauce (optional, recipe follows).
Step 7.
For the dipping sauce, In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and crushed red pepper flakes (optional).
