Fluffy and Thick Whole Wheat Scallion Pancakes

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AHH I’ve wanted to make this forever now, and I keep forgetting or putting it off because I just forgot!

Well, I finally did it and it turned out sooo delicious, I never thought that yeast risen pancakes would taste amazing and just… like, well, you can imagine when you bite down, maybe?

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It’s funny I always had trouble taking photos of these pancakes cos they don’t look that good just taking pic of one whole thing, but it’s very hard to make a lot… And then I saw someone take photos of it after the pancake itself has been sliced. What an ingenious idea!!!

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Anyway, these pancakes are more chewy, rather than flaky. You won’t notice the layers here as it’s all nice and thick, but OMG I REALLY LOVE IT, it’s like a mixture of pancake and bread, or steamed buns that’s been fried. It’s kind of hard to explain, but it’s just really awesome.

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For these pancakes, I love dipping them in hot sauce, or a little bit of soy sauce mixed with sesame oil and vinegar. You can totally make up whatever sauce you want.
Also please make sure your scallions are chopped SUPER finely.

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Note: The grape juice is used to rise the yeast better because of its sugar, it will not really make the pancake sweet. If you must substitute with water, you may have to add a little sugar to help it rise. Though it’s not completely necessary either, though the dough may not rise as much.

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Fluffy and Thick Whole Wheat Scallion Pancakes

1/4 cup white grape juice, lukewarm
1/4 cup water, lukewarm
1 teaspoon dry active yeast
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 teaspoon Himalayan/sea salt

Filling
2-3 scallions
1 tablespoon sesame oil
A few sprinkles Himalayan/sea salt

Frying (per pancake)
1 teaspoon extra light olive oil
Cooking spray

Add the white grape juice and water in a small bowl. If they’re cold in any way, put it in the microwave to warm it up. It needs to be lukewarm, so not too hot or cold. Once the temperature is right, add in the yeast and stir and let it dissolve.

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Add the whole wheat pastry flour, all purpose flour and salt in a large bowl. Once the yeast mixture has dissolved, pour it in and knead the dough with your hands until it’s nice, smooth and silky.

Cover the bowl with a lid of some kind or a damp towel and put it in a warm place to rise. You can turn on the oven for a very brief moment, then turn it off and leave the bowl in there.

Leave it rising for a couple of hours.

After this time, prepare the filling by finely dicing up some scallions. The pieces need to be as thin as they can be. Add it in a bowl with a tablespoon of sesame oil and stir well.

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Once the dough has risen a lot, punch it down and knead it again until it becomes nice and smooth.

Add a little flour on a flat wooden surface and put the dough on it. Use a rolling pin to roll it out into a large circle, as thin as it can be.

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Pour the scallion and sesame oil mixture on the surface and spread it out so that the oil and scallions cover the entire thing. Then, add a few sprinkles of salt over the top as well.

Take one side of it and roll it up. Now, it should be a long log kind of shape. Take one side of the roll and twist it to the other side, like you would a jelly roll.

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Use the rolling pin to flatten it once again until it’s relatively thin, does not need to be as thin as last time.

Take one side and roll it up again. Try to thin the log out a little so that it’s longer and thinner. Cut in the middle.

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Do this one at a time: Carefully try and make the individual log a little thinner and longer, then roll it up like a jelly roll. It should be a nice, thick circle. Push it down, then use the rolling pin to make it somewhat of a thick round pancake. The pancakes should be a lot thicker than the first time you flattened it.

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Repeat the process for the other roll and give the pancakes about 10 minutes to rise.

Add a generous spray of cooking oil on a non-stick pan and add one teaspoon of extra light olive oil. Spread the oil out, then place one of the pancakes on the pan, and quickly turn it over so the oil can coat both sides. Give the top a little spray of cooking oil as well.

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Turn the heat to medium (5-6) high and fry one side for approximately 4-6 minutes until it has browned, then flip it over and cook for 2-4 minutes until the other side has browned.

Serve with soy sauce or other desired sauces.

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Fluffy and Thick Whole Wheat Scallion Pancakes
Serves: 2
 

Ingredients
  • ¼ cup white grape juice, lukewarm
  • ¼ cup water, lukewarm
  • 1 teaspoon dry active yeast
  • 1 cup whole wheat pastry flour
  • ½ cup all purpose flour
  • ¼ teaspoon Himalayan/sea salt
Filling
  • 2-3 scallions
  • 1 tablespoon sesame oil
  • A few sprinkles Himalayan/sea salt
Frying (per pancake)
  • 1 teaspoon extra light olive oil
  • Cooking spray

Instructions
  1. Add the white grape juice and water in a small bowl. If they’re cold in any way, put it in the microwave to warm it up. It needs to be lukewarm, so not too hot or cold. Once the temperature is right, add in the yeast and stir and let it dissolve.
  2. Add the whole wheat pastry flour, all purpose flour and salt in a large bowl. Once the yeast mixture has dissolved, pour it in and knead the dough with your hands until it’s nice, smooth and silky.
  3. Cover the bowl with a lid of some kind or a damp towel and put it in a warm place to rise. You can turn on the oven for a very brief moment, then turn it off and leave the bowl in there.
  4. Leave it rising for a couple of hours.
  5. After this time, prepare the filling by finely dicing up some scallions. The pieces need to be as thin as they can be. Add it in a bowl with a tablespoon of sesame oil and stir well.
  6. Once the dough has risen a lot, punch it down and knead it again until it becomes nice and smooth.
  7. Add a little flour on a flat wooden surface and put the dough on it. Use a rolling pin to roll it out into a large circle, as thin as it can be.
  8. Pour the scallion and sesame oil mixture on the surface and spread it out so that the oil and scallions cover the entire thing. Then, add a few sprinkles of salt over the top as well.
  9. Take one side of it and roll it up. Now, it should be a long log kind of shape. Take one side of the roll and twist it to the other side, like you would a jelly roll.
  10. Use the rolling pin to flatten it once again until it’s relatively thin, does not need to be as thin as last time.
  11. Take one side and roll it up again. Try to thin the log out a little so that it’s longer and thinner. Cut in the middle.
  12. Do this one at a time: Carefully try and make the individual log a little thinner and longer, then roll it up like a jelly roll. It should be a nice, thick circle. Push it down, then use the rolling pin to make it somewhat of a thick round pancake. The pancakes should be a lot thicker than the first time you flattened it.
  13. Repeat the process for the other roll and give the pancakes about 10 minutes to rise.
  14. Add a generous spray of cooking oil on a non-stick pan and add one teaspoon of extra light olive oil. Spread the oil out, then place one of the pancakes on the pan, and quickly turn it over so the oil can coat both sides. Give the top a little spray of cooking oil as well.
  15. Turn the heat to medium (5-6) high and fry one side for approximately 4-6 minutes until it has browned, then flip it over and cook for 2-4 minutes until the other side has browned.
  16. Serve with soy sauce or other desired sauces.


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