I’ve had fusion on the mind recently (as you can tell from the Asian Pesto, so when I was craving scallion pancakes and didn’t have enough scallions to make it, I started scheming. I had a bunch of basil in the garden and some leftover sauce in the fridge, so Italian I went (again). I knew basil wouldn’t be enough, so i added garlic in to give it more flavor.
INGREDIENTS
-2 cups AP flour**
-1/2 tsp salt
-3/4 cup hot water (not boiling)
-vegetable oil
-chopped garlic
-chopped basil
DIRECTIONS
-Combine flour and salt, stir, then add hot water and stir until combined
-Bring the dough together, form a ball and cover with a damp towel for 30 minutes
-Chop up basil and garlic
-Divide the dough into however many pancakes you want, roll them into balls, then roll them out with your pin (or a plastic cup if you’re like me)
-Brush with oil then sprinkle the garlic and basil. Roll up then swirl it (see video)and smush down and roll out the pancake
-Fry them in oil until crispy
-Serve with marinara sauce!
**I didn’t have enough flour (shocker..) so I used 1.5 AP and .5 rye flour. It won’t make a huge difference it’s a little darker with the rye flour but either way works.
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chef grc 