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Scallion Pancakes

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These crispy, oniony pancakes are unusual in that they're pancakes made with a firm, kneaded and rolled dough rather than a thin, poured batter. Still, they're light as air and not too greasy, especially if you fry them in vegetable oil rather than the traditional lard.

Source: Martha Stewart Living, April 2005
Yield

Ingredients

For the Pancakes

For the Soy Dipping Sauce

Directions

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Reviews

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59
  • Shannon Avison
    21 JAN, 2015
    The recipe turned out great- I especially liked the dipping sauce. The standing time for the dough seemed excessive, though. I directly rolled out the pancakes and still had a good result. I added extra scallions as well.
    Reply

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