There are several culinary quests that I’ve embarked on over the years, and oddly, many of them have to do with recreating Chinese takeout. Now that I live in an apartment that has a pile of takeout menus that regularly threatens to engulf everything else in the wine cabinet, (doesn’t that sound more classy than “that place we keep the booze??) this seems quixotic at best. I console myself with the fact that it keeps me amused while Scott plays guitar hero.
Anyway, scallion pancakes are my latest obsession. Even though the recipes all converge on the same basic idea, a consistently good pancake remained elusive for a long time. They were either too dry, or WAY too greasy – or most unpleasantly, some combination of both of those things.
But, I persevered a came up with a technique that I enjoy. While it doesn’t have the same deep-fried character as what you get at your take-out place, it is very tasty and you don’t have to feel super-guilty every time you make one. Also, there’s no boiling oil to clean up.