Recipe of Ultimate Baked Scallion Veggie Pancake
Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Baked Scallion Veggie Pancake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Baked Scallion Veggie Pancake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Scallion Veggie Pancake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Baked Scallion Veggie Pancake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Baked Scallion Veggie Pancake estimated approx 20 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Baked Scallion Veggie Pancake using 15 ingredients and 10 steps. Here is how you can achieve that.
Inspired by pan-fried Chinese scallion pancakes, this tasty adapted version is time-saving and low in fat. Great for breakfast or a light meal. Substitute or add your favourite veggies to your liking.
Ingredients and spices that need to be Take to make Baked Scallion Veggie Pancake:
- 2 cups all-purpose flour
- 1 tbsp sesame oil
- 1 tsp salt
- 1 cup julienned carrots, cut to 2 inch lengths
- 1 cup julienned zucchini, cut to 2 inch lengths
- 1/4 cup chopped green scallions
- 1-1.5 cups boiling water
- Sesame seeds (optional)
- Chopped cilantro for garnish (optional)
- Dipping Sauce
- 1/2 cup rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp chili oil
- 1/2 tsp chili flakes such as bird's eye chili or red pepper
Steps to make Baked Scallion Veggie Pancake
- Preheat oven to 450 F.
- Cut 2 pieces of parchment paper, approximately 18 x 13 inches.
- Stir flour, sesame oil and salt in a large mixing bowl.
- Pour boiling water into flour mixture. Stir and pinch ingredients until just combined.
- Add carrots, zucchini and scallions to dough. Knead until vegetables are evenly incorporated.
- Form dough into a ball and place between the two pieces of parchment paper. Use a rolling pin over the parchment paper to flatten dough to 1/4 inch thick.
- Transfer rolled out dough to sheet pan. Remove top layer of parchment. Rub a small amount of vegetable oil to top of pancake. Sprinkle with sesame seeds.
- Bake pancake at 450 F for 10-12 minutes, then broil for 5-7 minutes or until lightly browned.
- While pancake is baking, combine all dipping sauce ingredients (soy sauce, rice wine vinegar, sugar, chili oil and flakes) into a small serving bowl.
- Slice pancake into triangles. Garnish with chopped cilantro. Serve and enjoy!
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