Pimp my scallion pancakes
July 8, 2016 6:07 PM   Subscribe

What can I add to my scallion pancake batter to make them tastier?
posted by Triumphant Muzak to Food & Drink (16 answers total) 5 users marked this as a favorite
more salt.
posted by fingersandtoes at 6:14 PM on July 8, 2016 [8 favorites]

sesame seeds!
posted by QueenHawkeye at 6:22 PM on July 8, 2016 [1 favorite]

Garlic. Always garlic.
posted by arrmatie at 6:23 PM on July 8, 2016 [2 favorites]

posted by Caravantea at 7:04 PM on July 8, 2016 [4 favorites]

posted by raztaj at 7:31 PM on July 8, 2016

Smoked salmon and fresh dill, and some chopped kosher dill pickle.
posted by Oyéah at 7:35 PM on July 8, 2016 [1 favorite]

a small amount of ginger
posted by deadwater at 7:37 PM on July 8, 2016



Spring onions.
posted by inevitability at 7:50 PM on July 8, 2016 [1 favorite]

Garlic, sesame oil, fish sauce (just a tiny tiny bit), and maybe a little rice vinegar also! You can brush on a little bit during the dough-folding process or right as you start frying to get it on even.

Also, if you don't eat them with sauces yet, that's like...infinite possibility...
posted by miniraptor at 8:04 PM on July 8, 2016 [2 favorites]

Dusting of chipotle smoked pepper powder to finish it.

Trick I learned recentlyish; for frying eggs - heat the oil in the pan, salt the oil, crack egg over salted oil. Cracked pepper and whatnot still goes on top. The salt down low helps the Maillard reaction.
posted by porpoise at 9:36 PM on July 8, 2016 [3 favorites]

Ramps (in season).
posted by littlewater at 9:44 PM on July 8, 2016 [1 favorite]

Bonito flakes.
posted by a box and a stick and a string and a bear at 10:23 PM on July 8, 2016

Lard - turns out to be what the Chinese ones are mainly made from.
posted by hawthorne at 11:53 PM on July 8, 2016 [3 favorites]

Curry powder! (I usually mix it in the oil when I'm adding the scallions, rather than putting it in the batter directly, but try whatever.)
posted by Alioth at 11:46 AM on July 9, 2016

I put szechuan spicy noodle sauce (from a jar) on these.
posted by miyabo at 10:20 PM on July 9, 2016

What sort of scallion pancake are you asking about? Chinese style (cōngyóubǐng), Korean style (pajeon) or Japanese style (negiyaki)? I'm guessing Korean style, since cōngyóubǐng is made with a dough rather than a batter. If I'm correct, I've found that huge amounts of black pepper are key to pajeon batter. If you're talking about Chinese style scallion pancake, Serious Eats has a guide with everything you need to know.
posted by slkinsey at 11:25 AM on July 10, 2016 [2 favorites]

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