Scallion Pancakes Recipe
By Bb Kitchen
300g GF all-purpose flour
1 teaspoon salt
185g water at room temperature
oil for rolling dough and frying
Finely diced shallots
1 In a large bowl, whisk together the flour and salt. Gradually pour in the water, stirring everything together. Start kneading the dough together with your hands, turn the dough onto a lightly floured surface and knead until the dough is elastic and smooth. Lightly grease a bowl with oil and place the ball of dough inside. Cover it with plastic wrap and let it rest for 45 minutes to 1 hour.
2Heat a tablespoon of oil in a pan over medium heat. Add the shallots and cook them for 2 to 3 minutes, until they start to soften.Turn off the heat and transfer the cooked shallots into a bowl.
3Take the rested dough out of the bowl and divide it into 4 pieces. Shape each piece into a ball. Cover the balls of dough with a dry towel or piece of plastic wrap.
4Lightly grease your work surface with oil. Roll out the dough into a thin rectangle. The dough should be thin enough that you can almost see the surface underneath.
5Pour about 2 teaspoons of oil over the rolled out dough and use your hands to rub over the surface. Sprinkle a quarter of the cooked shallots and sliced scallions over the dough.
6Fold the dough into thirds (see video for ref)
7Starting from one end, start curling the dough, creating a snail-like shape. Roll the snail into a a thin circle.
8Pan fry in 1 tablespoon of oil for 3-4 min, flip and pan fry the other side.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.