I've been wanting to make some Chinese scallion pancakes for a long time, but hadn't gotten around to it. Then I saw I had an event coming up for Sunday Funday and wondered if I could make some Chile Pancakes, patterned after the Chinese ones.
And it worked! (Pardon the pictures, I was shooting this at 6 am and it was still dark, but gotta say, it was a great breakfast.
I treated them as if they were a flour tortilla, and they were, YUM!!!!!
Although, I have to say this. Do not make these unless you're in a mood to do a whole Zen thing.
Rolling them into a cylinder and then into a spiral and then rolling them out again, takes time. But I enjoyed the whole process even if it took time.
And of course, waiting for them to relax in between each step, took time.
Although it took time, it was worth it.
I put some cheese on it, let it melt and devoured it. So good.
There was just something Zen-like in the whole rolling process.
This was part of a new group I'm in called Sunday Funday. We blog on Sundays about fun recipes and each week we have theme.
This week it was all about making something with Chiles.
Chile 'Pancakes'
Ingredients
- 2 cups AP flour (you can use bread flour as well, but the dough will need some major relaxing time.
- 3/4 cup Boiling water
- 1 tsp. Salt
- 1-2 finely minced fresh jalapeno or serrano chiles, seeded
- EVOO (optional)
Instructions
- Mix the salt and flour together in a bowl. Boil the water and pour in to the flour. Mix together until all the water is incorporated, you may need a little more water, if so, add it by the tablespoon until a stick dough is formed. Knead the dough ball until smooth. I used my stand mixer with the dough hook to get the dough smooth and not too sticky. Wrap well, and set aside for an hour or two.
- While the dough is resting, seed and mince the chiles, use less or more according to the heat level you like.
- Take the dough out after it's rested. Divide into 6 or 8 portions. (my original recipe called for dividing it into fourths, but the pancakes were too thick for my taste)
- Pat or roll out the dough to about a 8 or 9 inch diameter. You may have to let each one rest, while you roll each consecutive one out.
- Sprinkle the dough round, evenly with the minced chiles. (you can also brush the dough round with a little oil, but it makes it lot harder to roll into the cylinder) Roll each one dough portion into a cylinder, about the thickness of a large pencil. This takes time, the dough will want to shrink back, just let it rest in between each rolling out.
- Form each long cylinder into a snail or spiral. Flatten it out, then roll out to a thing circle.
- Let it rest again. Keep the dough covered with plastic wrap or under a damp towel.
- Finally, heat a pan up, medium setting, and either wipe the pan with a touch of oil, or spray with some cooking spray.
- Using the rolling pin, go ahead and roll it out a final time.
- When the pan is hot, place the 'pancake' into the pan and brown it on each side. After flipping it, add some cheese if desired.
Did you make this recipe?
- Chile Pancakes from Sid's Sea Palm Cooking
- Chili Plum Sauce from Food Lust People Love
- Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
- Enfrijoladas from Making Miracles
- Homemade Salsa Verde from Sneha's Recipe
- Maharashtrian Green Chilli Thecha from Cook with Renu
- Mirch Ka Salan from Mayuri's Jikoni
- Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
- Southwestern Casserole from A Day in the Life on the Farm
- Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
- Thai Curry Noodles from Palatable Pastime
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