I was craving Chinese food this weekend so I pulled out this scallion pancake recipe I saved from a magazine a bit ago, and made them to go with my usual mapo tofu dish. (At one point all of the magazines I got had a ton of scallion recipes, I’m guessing they were in style or something this year haha.)
This is the first time I’ve made a scallion pancake recipe that uses a batter rather than a dough. Definitely a bit quicker than the dough versions! But requires an ingredient that I wouldn’t normally have on hand unless I got it specifically for a recipe – club soda.
Looking at the original photo from the magazine, I think I could’ve cut my diagonal onions a bit thinner, and maybe that would’ve helped me get flatter pancakes? The non-diagonal onions were for the tofu ~
This is definitely not the proper dish to eat Chinese food in, but in an effort to save on dishes we opted for pasta bowls and… sporks. 😂
Oh and ps, I didn’t end up making the sauce from the recipe because I was too lazy to cut fresh ginger. Instead I made the go-to sauce I’ve been using since childhood – soy sauce, vinegar and minced garlic. 🙂
