First, these are delicious and taste exactly what you would expect from a Chinese takeaway. This was a date night activity so we didn’t care how long it took them to do. However, I’m glad we ordered the rest of the menu to take away as otherwise it would have been a busy evening. We followed the recipe exactly and it took about 3.5 hours from start to finish, including about 1.5 hours of downtime we used to clean up, wine, and watercolor. Will I be doing this again soon? Unlikely, but glad to know I can.
These were so good; I would dare say restaurant quality / taste. I followed exactly the recipe with vegetable oil. I cooked one at a time and wish I had used a bigger pan and cooked more at once to speed up the process. My picky kids with everyone.
These are awesome, fun, but take a long time. This is my second batch. I cook 2 for dinner and freeze the rest in packs of 2. They thaw quickly and cook great. I quickly cook over medium heat for color on both sides, then turn them down and continue on low until they are cooked through.
one of my favorite BA recipes. very time consuming but worth it for such a more enjoyment. Unfortunately I didn’t find any chicken fat, I only use duck fat.
I ramped up this recipe – used ramps instead of spring onions – and probably used an additional 1/4 cup of water to put the batter together, but this was a great basic recipe to play with and turned out to be delicious. It’s definitely a project, but it’s something different and fun to try out when we have the time. Ate next to chinese sausage for a great meal!
I followed this to a T! And they turned out beautiful .. me and my boyfriend accidentally ate the whole plate .. thank you!
The technique for making it is solid, but the cooking times are a lie. 8-10 minutes on low heat will get raw pancakes without color (nothing like in the illustrative photo). Why not just be honest in the recipe that it will take a lot longer?
These were so successful and actually a lot easier than they appeared. Cooking time was quite long, but if I had made more than one pancake at a time I could have improved that
So good! I was kind of shocked at the green onion to flour ratio, but the end result is pretty much perfect. This one was also denser and thicker than the one I had when I lived in China, but I also only had self-rising flour on hand, so could that have something to do with it?
Harder to do than I expected, especially since the green onions tend to break through the batter as you roll them. But that’s my inexperience, not the recipe’s fault. As other reviews note, this recipe is a lot more time consuming than you might think. But wonderfully crispy and flaky!
Delicious and addicting – if no better than what I get at the local takeout. It was a fun project for a Saturday afternoon. I only deducted one star because this recipe is very time-consuming. I can’t imagine making it more than once a year.
Outrageously good. I have to admit that I got a little tired of cooking the 6th, 7th, and 8th pancakes when the clock ticked around 11 p.m. (i.e. don’t underestimate the time this will take, especially if you still have it never made it before), but still, I’ve hardly had better spring onion pancakes in a restaurant. The sauce left a little to be desired; I added a little fish sauce and more acid. But a nice project if you have some time (like all of us) and want to have a bottle (or two) of wine while doing it.
Hokay, so I thought I had all of the quarantine ingredients for this, but apparently I threw away the expired cornstarch this weekend. Although I thought I was going to be problematic, 1 cup + 1/4 cup flour wasn’t the worst that could happen to me. I was very impressed with the simplicity and flexibility of this recipe. 10/10 is done again (with cornstarch) Side note: I was able to get 6 pancakes based on the 1/4 measurement. Not sure if it was specific to cornstarch, but literally no people are complaining
Spring onion pancakes are close to my heart and this recipe is a huge hit! I’m really happy that the recipe calls for warm water in the flour, because that’s the key to a crispy pancake. I didn’t try to make them with toasted sesame oil added to the four mix and boy, that’s awesome. I used a mixture of white pepper and kosher salt to flavor the oiled batter, and luckily I have canola oil, which I used to make roast chicken the night before = roast chicken infused rapeseed oil! I have to say that I find the composition / rolling technique in this recipe, although traditional, but less conducive to a cohesive and thin pancake. I used a modified technique; Instead of rectangular flat dough, I roll each serving (8 servings left) into long and narrow rectangular pieces, about 5 cm wide, 12 cm long, on which I apply oil, spices and spring onions. To roll, I start at one end, fold myself into a tight ball, and fold the sides up as I roll along the length to make sure the green onions all stay neatly in. I end up with what looks like a mini hot dog roll, then I take it vertically, press it down with a twisting motion, then straighten it and roll it out. This is now my favorite scallion pancake recipe!
These were amazing – as good as the ones I get from our beloved local place (say hi to Ming’s Caffe in Chinatown, NYC). I cut the recipe in half and used a little less oil than prescribed – I put the oil in a small shot-sized measuring glass and used it as needed. The dipping sauce is everything.