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Crispy on the outside, chewy on the inside, with delicate, flaky layers filled with fresh scallions. These savory pancakes, known as Cong You Bing, are an irresistible appetizer or snack that's surprisingly simple to make at home.
Prepare the Dough (10 minutes + 30 minutes resting)
Shape the Pancakes (15 minutes + 15 minutes resting)
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Crispy on the outside, chewy on the inside, with delicate, flaky layers filled with fresh scallions. These savory pancakes, known as Cong You Bing, are an irresistible appetizer or snack that's surprisingly simple to make at home.
This chinese recipe takes 75 minutes to prepare and yields 4 servings. At 345.67 calories per serving with 7.48g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Cook the Pancakes (20-25 minutes)
Prepare Dipping Sauce and Serve (5 minutes)
Add finely chopped cilantro or chives along with the scallions for a more complex herbal flavor.
Sprinkle a small amount of Sichuan peppercorn powder or chili flakes with the scallions before rolling for a numbing, spicy kick.
Incorporate 1/2 cup of sourdough discard into the dough for a subtle tangy flavor. You may need to reduce the water slightly.
The primary ingredient, all-purpose flour, is a source of carbohydrates, which the body uses for energy to fuel daily activities and brain function.
Scallions belong to the allium family and contain beneficial compounds like allicin, which has been studied for its potential antimicrobial and heart-health supporting properties.
This recipe is entirely plant-based, making it a suitable and satisfying option for those following vegetarian and vegan diets.
A single serving (2 pancakes) contains approximately 320-360 calories, not including the dipping sauce. The final count can vary based on the amount of oil absorbed during frying.
While delicious, scallion pancakes are a treat. They are made with refined flour and are pan-fried in oil, making them high in carbohydrates and fat. They are best enjoyed in moderation as part of a balanced diet.
Yes, the dough can be prepared up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Allow it to sit at room temperature for 30-60 minutes before you plan to roll it out.
Flakiness comes from thin layers of dough separated by oil. To ensure flaky results, roll the initial rectangle very thin, brush evenly with oil, and do not press too hard when rolling the final coiled pancake. Also, 'fluffing' the pancake in the pan with two spatulas during the last minute of cooking helps separate the layers.
You can substitute up to 50% of the all-purpose flour with whole wheat flour. However, the resulting pancakes will be denser, less chewy, and have a heartier flavor. You may also need to add a bit more water to the dough.
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them in a dry non-stick pan over medium heat, in a 350°F (175°C) oven, or in an air fryer for a few minutes.