You can find green onion breads and pancakes throughout northern China and in North America, too. These green onion batter-based pancakes are quick and convenient to make.
Preparation time: 15 minutes
Cooking time: 50 minutes
Yield: About 8 pancakes
1 egg
1 1/2 cups water
1/4 cup plus 2 tablespoons cooking oil
1 teaspoon sesame oil
3/4 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 cups all-purpose flour
1 bunch green onions
In a bowl, combine the egg, water, 2 tablespoons cooking oil, sesame oil, salt, and five-spice powder.
Gradually add the flour and mix into a smooth batter.
Thinly slice the green onions.
Add 1/2 cup green onions to the batter, blending well.
Let stand for 30 minutes to 1 hour.
Place a nonstick frying pan over high heat until hot.
Add 1 1/2 teaspoons of the remaining 1/4 cup cooking oil, swirling to coat the sides.
Reduce the heat to medium
Remove the frying pan from the heat and pour 1/4 cup of the batter into the hot pan.
Spread the batter to make a 6-inch circle.
Return the pan to the heat and cook until the pancake is golden brown and crispy, 2 1/2 to 3 minutes.
Flip the pancake over and lightly brown the other side for another 2 1/2 to 3 minutes.
Press the pancake down with a wide spatula or pancake turner to flatten it while it cooks.
Repeat with the remaining oil and batter.
Cut the pancakes into wedges and serve.
Green onion pancakes are street foods of northern China that represent Chinese foods with a Mongolian accent. Vendors sell both the thin ones in this recipe and their puffy, yeast-raised cousins from carts and stalls all over northern China.