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The colors of the Spring outdoors add the bounty & color to the stores. I had been seeing quite a variety of new things, or may be I had seen these before but never paid attention. It read Spring Onions ( I always
thought that spring onions & scallions were the same thing) – The Leaves were of darker green shade & much more broad & thick, & the bulbs appeared bigger too than the Scallions which lay just beside them.I came back home buying these, but I had to do a little research to find out if they were the same thing as the young onions.
These are a few sources of info. what I found:
Spring Onion – Visual Illustration
“Don’t confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. …
Select bunches of spring onions that have perky leaves, a vivid green color, and a firm bulb that may be either white or purple (there is little difference in flavor between the two). ” (Information Source)
Another article read as follows:
“Scallion” is actually the group name for many members of the onion family, including green onions, young leeks, and scallions themselves. A green onion is a new onion harvested while its top is still green and its bulb small. A scallion is younger than a green onion, and its white base (the part that would develop into a bulb) has straighter sides. A baby onion is considered a scallion until its base (bulb) matures to about three-quarters of an inch, and then it’s called a green onion. “Spring onions” is another term for green onions and scallions, referring to immature plants that would grow to full size if left in the ground. Although true scallions are a bit milder than green onions, the two can be used interchangeably in recipes. ..” (Source)
From these two excerpts above, the only thing I could derive is that Spring Onion and Scallions/Green Onions are both Young Onions, but the Scallions/Green Onions are baby Onions of the Onion (Allium) family…being even younger,tender & more immature than the Spring Onions. These Spring Onions will store in a perforated bag in the refrigerator for quite days. However they don’t last as long as regular onions and, & will turn slimy. To prepare them, soak them in a big container and wash thoroughly of all the dirt and sand. Trim off the roots, & cut off the top of the greens, and slice the bulb into rounds. I use up the greens too, for garnish or use them in soups, saute & in different things like this pancake:-)
I had been seeing these Scallion Pancakes around in a few places. Then I saw it in One Perfect Bite. They looked really tempting, all fluffed & crispy. I however made these pancakes with the Spring Onions &
I have used the bulb & the greens.
If anyone else has any other information about these confusing young green onions, please let me know.
Ingredients: (makes 4-5 pancakes)
- 2 cups all purpose flour
- 1 cup boiling water
- 1/2 cup finely chopped Green Onions/Spring Onions/Scallions
- 1 Teaspoon minced Fresh Ginger
- 2 tablespoon oil – to brush on the rolled dough
- 1/2 cup canola oil or any cooking oil
- Salt and black pepper to taste
For the Ginger Dipping Sauce :
- 1/4 cup thin soy sauce
- 2 teaspoon vinegar
- 1/4 cup sliced scallion/green onion – the green part finely chopped
- 1.5 teaspoon minced ginger
- 1 teaspoon red pepper flakes OR Finely Chopped Green Hot peppers
- 1 teaspoon sugar
Preparation:
Preparing the Pancakes:
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon or a spatula. Keep adding water until a ball is formed. Knead to make an smooth & soft dough. Let ball of dough rest for about 30 minutes and cover with damp cloth.Divide the dough in 5 or 6 portions.
Mix the scallions, ginger Salt & black pepper in a bowl. Set aside.
On a floured surface, roll out one portion of the dough into a thin round/rectangle. Brush on oil, cover with scallion mix. Carefully roll dough like a tube.
Squeeze with your finger tips & close both ends. Twist a few times & make a spiral out of this like a snail.
Flatten the snails with the palm & carefully roll them out .
Repeat the above steps of rolling, filling and shaping for each portion of dough to achieve a 5 to 6 inch pancake for each portion.
These are the steps :
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut each pancake into wedges and serve immediately with dipping sauce.
Preparing the Dipping Sauce:
Combine all ingredients of the Dipping Sauce & mix them well.
Serve the warm pancake wedges with the dipping sauce.
We had these for Brunch one weekend & really enjoyed it. They will serve well as appetizers too. The Spring Onion Pancakes are going to Eating with the Seasons: April hosted by Maninas.
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April 5th, 2009 | Category: Bread, Pizza, Tart etc., Breads, Buns, Rolls etc, Breakfast and Brunch,
40 comments to Asian Pancakes
April 5, 2009 at 4:31 pm
Soma, am glad I am not the only one who thought scallions and green onions were the same thing. And lovely step by step for this awesome looking pancake. I want to have a taste and love the dipping sauce.
April 5, 2009 at 6:36 pm
I think I have been confusing green onions and spring onions all these while! Lovely layered pancakes 🙂
April 5, 2009 at 6:39 pm
It does seem as if there’s a run on scallion pancakes on blogs! I made my first batch a few months ago (and posted about it, of course!) and I just love them. Yours look very fresh with those spring onions peeking through! I like the addition of ginger as well. 🙂
ChamApril 5, 2009 at 8:14 pm
Tasty and greeny pancake!
April 5, 2009 at 8:30 pm
I’ve seen these pancakes in cookbooks before, but have never made them. I definitely need to try, they look so delicious!
April 5, 2009 at 11:14 pm
Love the way rolled the parathas .. instead of stuffing them. 🙂 Am going to try that dip soon.
April 6, 2009 at 3:11 am
Never heard of these pancakes..It looks like ad fusion of chennai parotta and stuffed paratha..Nice recipe.Love the dipping sauce too 🙂
April 6, 2009 at 5:29 am
In US they call scallions “green onions’ don’t they? Garlic chives and onion chives on the other hand, are different. Parathas look gorgeous, love the dip too, very Asian! 🙂
What I had been reading is Scallions & Green Onions go together, but Spring Onions are the ones with Thicker Bulbs & Leaves. The one I got was Spring Onions, & U can see from the picture how green the leaves look, unlike the light tender of the Scallions which I commonly use.
April 6, 2009 at 6:39 am
Nice informative read Soma..thanks …and the pancakes are rich with nutrition..great clicks !!
April 6, 2009 at 7:37 am
These look delicious! How many pancakes does the recipe yield?
Thanks for pointing that out. It makes about 4-5 pancakes. I’ll update the post .
April 6, 2009 at 8:15 am
Those pancakes look yummy! Btw, I love the balancing act 😉
Thanks to my Guru of balancing acts!
April 6, 2009 at 9:31 am
Yet another winning recipe! These would be an ideal quick dinner solution.
- sandeepa
April 6, 2009 at 3:44 pm
Even I thought the same 🙂 Even now I am not very clear, post a pic will you, if you get a chance
The pancakes look wonderful, looks like paratha don’t they ?
Sandeepa,
The First source which I have quoted from, has a nice picture of the Spring Onion. I did not take a picture at home, but see the filling & how dark green it is.. unlike the light green of the scallion. In that link u can see the thick dark leaves they have almost like leeks, but the bulbs are not as thick as leeks.
April 6, 2009 at 4:32 pm
Wow! I thought they were the same 😀
And I echo Sandeepa. Can you post pics sometime of both? And this is a must do for me. I love the look, and I love both spring onions and scallions 😉 So! 🙂
April 6, 2009 at 6:54 pm
jai’s planted lots of onions, so when we get spring onions, i’m gonna try these. i tried your chickpea swirls and loved them.
Thanks a lot Bee for letting me know:D.. My DD1 had loved the Stuffed one ( she did not bother much about the regular Khandvi), I need to make it again sometime.
April 6, 2009 at 7:12 pm
Hee..n I thought they are same..lol..:p..The pancakes r yum..looks liek ouyr paratha’s..palak ones..:)
A pat on your back for that last pic dear..:)April 6, 2009 at 8:00 pm
Hello, not fair to post the first picture with so many pancakes! 🙂 they look perfect and mouthwatering soma. You way of folding and rolling is very different from mine..i am going to try stuffed parathas this way next time for sure. thanks for the recipe.
April 6, 2009 at 8:48 pm
Love the step by step pictures and the instructions. The second and the last picture in my opinion looks amazing. I have always made the stuffed parathas, but never this way. Love it.
April 7, 2009 at 6:17 am
Lovely pancakes, they look colorful and the dip is simple and easy to make… My first visit here and I loved your space…
- soma
April 7, 2009 at 7:23 am
Looks like I created more confusion now.. I had added a couple of more links.. read thru’ those if you want to .. One has a picture. Next time I go to the Store, I’ll get both “Spring Onion” & “Scallion” & post a side by side picture.
In the mean time, if u happen to go grocery shopping, see if you can find the “onion” with the thicker darker leaves, & thicker bulbs.
April 7, 2009 at 11:18 am
Beautiful! Just one question, is there any difference in flavor between the two kinds of onions? I must try this pancakes 🙂
The “Spring Onion” (bigger ones) are a little more pungent & stronger than the lighter scallions. Atleast that’s my perception. The leaves of these are somewhat like the leaves of Leeks (not as stiff or tight tho’..) & has the flavor somewhere between the scallions & the leeks.April 7, 2009 at 7:34 pm
Thanks for sharing the recipe for these Soma! I’ve always bought these frozen but it’s great to know that I can make them at home 🙂
- jaya
April 7, 2009 at 10:47 pm
Scallion pancakes /kochi pyanjkolir porotha khob bhalo laghce dekhe ..
ekdin nischoyi kore try korbo ..
here some more lights to scallions -http://en.wikipedia.org/wiki/Scallions
hugs and smiles April 9, 2009 at 2:19 am
Fabulous! just like everyone else, I too used green onion & scallions interchangeably..now i know:)
- mohana
April 9, 2009 at 10:04 am
Looks Great … and this is soo delicious !! I guess one needs a good practice with rolling the dough !! am still to master the art ! 🙁
- TuckerB
May 13, 2009 at 5:23 am
Nice recipe for a simple asian staple. Maybe a little too eager to blow the lid of the “green onions are not scallions” cover-up! Relax, let people call them what they like.
July 20, 2009 at 6:28 am
Delicious looking pancakes. I do love eating these on it’s own. The flavours are already quite intense as it is.
- dave
February 23, 2010 at 2:31 pm
Living here in the US, “green onions” and “scallions” are pretty much interchangable terms, although there may be some regional preferences. I live on the East Coast where they are almost always called scallions but, when I lived in Arizona, they were usually green onions.
Spring onions appear here in our farmer’s market only seasonally, in the Spring, believe it or not. My favorite way of cooking them is to brush them with a little olive oil and throw them on the grill until they are just starting to char and soften in the mddle. In the middle of Snowmageddon I found myself dreaming of sweet spring onions.
Thanks!
I know what you mean about the grilled scallions.. Does this looks familiar?
http://www.ecurry.com/blog/meat-poultry/stuffed-meatballs-with-grilled-scallions-orange-mint-yogurt-sauce/🙂
cheers
Soma - dave
February 23, 2010 at 5:19 pm
Very like! In Mexican restaurants the are called cebollitas.
December 13, 2011 at 11:05 pm
Ohhhhhhhhhhhhh mannnnn!!!!!!!!!!!!
A Korean classmate taught us this one (each one had to present a snack/food from their country) in our Home Economics class …. 10 years back!!!!!! This is what it looked like! Your post & pictures instantly reminded me of those days!! 🙂February 16, 2012 at 8:10 pm
[…] I was hooked! it has been a loooonnggg time since I have had them, and just today I came across a recipe for them and I had just enough scallions left over in the fridge that needed some […]
July 14, 2014 at 6:42 pm
[…] first saw these scallion pancakes on Soma’s blog, and they brought back memories of my first forays in eating out.Despite small New England college […]
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