Go to the Recipe: Ultra-Flaky Scallion Pancakes
Looks like a fantastic recipe and I love the usage of a pasta roller here. In regards to the dipping sauce, why did you opt for dark soy sauce exclusively vs a blend or dark and light? Historically dark soy is utilized mostly for its color, with the light bringing in the salinity, so I was surprised to see no other salt element in the recipe.
Looks amazing. I have tried to contact customer service without any luck. Have been a member since 2016 and have not received the discount code for the control freak
Do I need to use a pan - would it be possible to make it in the oven to make a larger batch?
@Megan @Grant
Hi Dan, please send us an email at customerexperience@chefsteps.com and we will get you a code!
For this particular application, I wanted higher viscosity without resorting to any additives, so that the sauce would cling to the pancake without running off too quickly. Premium dark soy (LKK or similar brand) is noticeably thicker than light soy. And you're right, dark soy sauce isn't as salty as light soy sauce. But it's still plenty salty on its own, so I found the sauce didn't need any extra dimension from light soy. I also wanted a much darker sauce to create more visual contrast against the beige/white pancake, so keeping it all dark soy checked a lot of boxes here.
Of course, feel free to go half-half if you prefer a more savory/salty vibe
A pan is definitely the way to go here. Unfortunately, it's difficult to get the same level of simultaneous browning/steaming in an oven that you would need for a good result.
Here in Brazil, there aren't different flours such as “all-purpose” and “cake”; it’s one and the same for both uses. But we do have different flours for pizza, “pastel” (think of samosa), and pasta. Which one should I use?
Thanks!
Hi!
I would use pastel for this application. It should work pretty well! Samosa flour appears to have ~10% protein content, so if pastel is similar in texture and protein content, then I think you will get some good results.
Good luck!
I had a vision of a scallion pancake egg sandwich. This weekend I made that vision real.
Fred.....thats insane in all the right ways! I like your style.
Awesome recipe! Anyone consider using this as a pot pie top or a crust for something?
Now I am Michael......We need you to pioneer this move!
