| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup rice vinegar
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon minced fresh ginger
- 4 cups shredded carrots
- 2 cups all-purpose flour, plus more if needed and for dusting
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 3 tablespoons toasted sesame oil
- Freshly ground black pepper
- 4 scallions, very finely chopped
- Crushed dried red pepper
- Flavorless oil, for frying
- 1 scallion, finely chopped
- 1 tablespoon toasted sesame seeds
Instructions
- For the maple syrup slaw: Mix together the vinegar, maple syrup, soy sauce and ginger in a large bowl. Add the carrots and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight, while you prepare the pancakes.
- For the scallion pancakes: In a large bowl, mix together the flour, salt and baking powder. Stir in 1 cup water to form a dough. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let it sit for 20 minutes.
- For the filling: Divide the dough into 4 equal parts and keep them covered when you’re not working with them. Working with 1 piece of dough at a time, roll out a 7- to 8-inch circle. Brush evenly with a thin layer of toasted sesame oil and top with a few turns of black pepper, one-quarter of the scallions and a good pinch of red pepper. Roll it up like a jelly roll and then roll the jelly roll into a spiral snail shape. Roll that out into a 7- to 8-inch circle. Repeat with the remaining dough and filling.
- Heat 1/8 inch of oil in a large skillet over medium high until shimmering. Fry the pancakes on both sides until golden brown, 2 to 3 minutes. Transfer to a plate lined with a paper towel.
- For serving: Cut the pancakes into 4 wedges. Top with the carrot slaw, toasted sesame seeds and additional scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 802 |
| Total Fat | 52 g |
| Saturated Fat | 5 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 730 mg |
| Serving Size | 1 of 4 servings |
| Calories | 802 |
| Total Fat | 52 g |
| Saturated Fat | 5 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 730 mg |
Reviews
I made these pancakes to go with an Asian skewered salmon dish. They were absolutely delicious! Loved the carrot slaw! On Molly’s show, she used boiling hot water fo make the pancake dough.
5 stars for this crispy, flavorful, savory, and easy to make recipe. My family loved them.
The pancakes are amazing. I altered the carrot dressing by using coconut amino acid instead of soy sauce, adding a bit of honey, chopped cilantro and powered peanut butter to give the dressing a more complex flavor. I also cooked chicken tenders marinated in a soy ginger dressing. My friends gobbled it all up. The pancakes would also be good to make and have handy for a quick snack. I will also try this recipe by adding different flavors to the pancake dough, like garlic and herb. I highly recommend this recipe.
Excellent
Fabulous and easy to make!
Made this recipe tonight served with shredded pork and picketed red onions they where a big hit with family and very easy to make
Easy to make but some now our dough for super sticky so we had to add almost another cup of flour, but once we got it moldable it was fantastic
We love the scallion pancakes and slaw! The directions are very clear, I make frequently and it’s always a hit!
Nice, easy dinner.
So delicious! One of my favorite takeout treats, so fun and easy to make at home!! And the carrot slaw is going to become a favorite side dish even on its own. Love all the flavors popping out. I may have done a happy little flavor dance like Molly!