Scallion Pancakes (Vegan Recipe) (2024)

FAQs

Why are my scallion pancakes tough? ›

The flour to liquid proportion is 4 cups flour to 1 ⅓ cup water, but this varies based on flour and whether you're scooping or weighing (I recommend using a scale). Adjust according to feel: the dough should be soft, almost too sticky to work with. If your dough is stiff, the pancakes will be tougher and chewier.

Overmixing the batter

Overmixing the batter is probably the number one reason why your vegan pancakes are gummy. When it comes to pancakes, you want the batter to be slightly lumpy. If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture.

Water, Unbleached Wheat Flour, Fry Mix (unbleached Wheat Flour, Baking Mix [starch, Salt, Garlic Powder, Pepper], Corn Powder, Baking Powder [corn Starch, Sodium Acid Pyrophosphate, Calcium Phosphate, Sodium Bicarbonate, Calcium Stearate]), Onion, Leek, Carrot, Scallion, King Oyster Mushroom, Egg, Soybean Oil, Salt, ...

Why are my vegan pancakes sticking to the pan? In order to prevent the pancakes from sticking to the cooking surface, it is important to grease it properly using non-stick cooking spray, vegan butter, or your favorite cooking oil such as olive oil or avocado oil.

Crispy, slightly chewy, flaky, filled with scallions, and delicious.

(Simply add 2 Tablespoons lemon juice to 2 cups milk and let that sit for about 10 minutes.) The acid in the buttermilk or lemon juice is the key to fluffy pancakes; when the acid reacts with baking soda, the combination forms bubbles, which create lighter, fluffier pancakes.

The trick to keeping the pancakes from falling apart is to keep them small, with about 2 tablespoons of batter for each pancake. Smaller pancakes are easier to flip and they'll cook quicker. Wait until bubbles appear on the surface and the edges look dry.

The number one reason pancake turn out dense or rubbery is… Over beating the batter. Aesthetically, we don't like to see lumps in our pancake batter. But with pancake batter, it is important to mix the batter just until most of the dry ingredients are incorporated.

5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

Here's a fun fact about the scallion pancake: according to legend, Marco Polo loved these pancakes. When he returned home to Italy, he had some chefs make a different type of pancake so he could have some more. But what he got was the ancestor of another dish we all know and love her in modern day America: pizza.

How are you supposed to eat scallion pancakes? ›

They're served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won't be able to get enough of.

Cōng yóu bǐng, a Chinese pancake made with scallions. Pajeon, a Korean pancake made with scallions.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.

A little bit of oil, butter, or nonstick cooking spray should be used on the pan so your pancakes don't stick. Even if you're using a nonstick pan, you should still use a little grease. Don't let the grease burn in the pan.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

So, in summary, the more you mix the batter, the more of these gluten clumps unravel and form a chain, making the batter tight, dense and chewy rather than light and fluffy.

Here's a solution: boil a some water and hang the pancakes over chopsticks to steam until heated through. Reheating only takes 1-2 minutes, and you are ready to serve!

The number one reason pancake turn out dense or rubbery is… Over beating the batter. Aesthetically, we don't like to see lumps in our pancake batter. But with pancake batter, it is important to mix the batter just until most of the dry ingredients are incorporated.