Homemade Onion Pancakes… Now With Less Junk!

by PenRei

I have a problem.

I LOVE green onion pancakes. They are SO delicious! I can eat them for breakfast, lunch, dinner, and as a snack. I usually buy them frozen from T&T since they’re easy to fry up when you have a strong craving or just need to eat something and soon. There is one major problem: at 13.5% of my daily fat intake, 22% of salt, and a whopping 414 calories each, well… let’s just say they don’t like me back. But still, I must believe that somewhere out there is a solution to this conundrum: continue occasionally eating onion pancakes without sacrificing my health and figure.

The answer was so obvious that I couldn’t believe I hadn’t found it earlier: make them from scratch! After all, once upon a time, they didn’t come from the frozen section of the grocery store, but from your Chinese mother’s hands in the kitchen. It was time that I continued my love for green onion pancakes without compromising my figure.

Ingredients:

  • 3 cups of flour
  • 1 cup of hot water
  • 3-4 stalks of long green onions
  • 2 tablespoons of salt
  • 2 tablespoons of sesame seeds (if you’d like to add flavour, but it’s not necessary)
 
Mix the salt and flour into a large bowl.
 
 
Add the hot water two tablespoons at a time while mixing.
 
 
Mix until it becomes a dough. Drop the spoon! It’s time to get your hands dirty. Knead that dough!
 
 
Once the dough is soft and even (leave no clumps of flour behind!), ball it up, place it in the bowl, and cover it with a damp towel. Let it sit between 30 minutes to 1 hour.
 
 
Separate the dough into lime-sized balls. I was able to make 10 with my dough.
 
 

Roll out the dough as flat as possible. It’s very thick, so be prepared to use those arms muscles (which I don’t have). A rolling pin comes in really handy here!

Sprinkle on the green onions (and sesame seeds if desired). Squish the green onions into the dough to lodge them into place and squeeze out some of its juices to help seep it into the dough while cooking.

 
 

Roll back up into a ball.

For maximum tasting experience, repeat the last two steps. Roll out, sprinkle green onions, squish in, roll into ball.

Flatten out your pancake! The thinner the better (about 4 inches across)! That thick dough can be mighty difficult to cook all the way through if you leave it too thick.

Cook! With olive oil in a frying pan at medium heat. Flip occasionally.

 
 

Cook until both sides are slightly golden and solid.

Are you ready now? It’s time to eat!

Consensus?

 
 

HOORAY! That is one stamp of approval I can trust!

So, to recap what we talked about at the top, the frozen onion pancakes I buy at T&T have 414 calories each, while the homemade version only has 130 calories. Surprisingly, even though the homemade ones are smaller, they are MUCH more filling than the store bought ones. Success! Less calories for more hunger satisfaction! I brought one as a snack to work this week and it kept me surprisingly full for 3 hours before lunchtime.

As an added bonus, I know everything that went into my food, versus questioning half of the ingredients on the package. Preservative free!

GREEN ONION PANCAKES RULE!!!

 

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