Scallions were on sale – 3 for $1 – so I bought six bunches. Some were used for cooking that day and some were chopped and frozen for future recipes, like these Scallion Pancakes. Scallions freeze well, so when you see them on sale, stock up. Wash them well, lay them out on a flat tray lined with paper towels, pat dry, chop then freeze. When you get ready to use the thawed, frozen scallions, squeeze out as much water as you can.

When we head to China Town for dim sum, we usually order scallion pancakes, but they’re often on the oily side. On some occasions, we had to wrap them in our napkins to squeeze out the excess oil! So, I decided to make my own. They are not oily – they’re light and have a nice, crispy crust. The flakiness comes from the way you roll and fold them as you can see from the photos below and in the video below.

These were eaten for breakfast – topped off with a mild Gouda Goat Cheese from Holland and just a sunny side up egg.  They were cooked on our stove-top griddle and I used home-made ghee (clarified butter; recipe in upcoming post) to lightly fry them. You can use olive oil, but the ghee or butter will give them a crispy crust with a chewy texture inside. They are simple to make, so do try them.

In addition to the photos below, I made a short video which you can view by clicking on this link.

Click on this link to view –Scallion Pancakes