Among my favorite menu items at Chinese restaurants are scallion pancakes. I really love the simple flavors of the pancakes, and particularly when I am at a restaurant where the vegetarian options are slim, I can definitely make a full meal out of this one dish. I have never made them at home before, and following a recent farmers market, I found that I had a glut of scallions in the fridge (ok, glut may be a little much, but it seemed like a lot). After I couldn't find suitable reciple ideas in my cookbooks and cooking magazines (yes, I have it a good faith effort), I decided to search the internet for recipe ideas and somehow realized that I should try to make scallion pancakes. I did a new search, and came across several recipes. The easiest, which also seemed to have the simplest set of ingredients, was Ming Tsai's recipe.
I quartered the recipe to make just enough scallion pancakes for one (me!), but decided to use 1/2 the amount of scallions called for in the original recipe. The pancakes were very easy to construct and cook, and I'll definitely be making them again. The only downside of this recipe was that the pancakes were a little flavorless, so I may substitute multigrain pancake mix for the flour, which is what a former co-worker's mother had previously recommended. I also used a simple dipping sauce of soy sauce and chili garlic sauce mixed together instead of the Tsai's ginger dipping sauce, and I may try to construct that sauce the next time around.
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