Comments on: Scallion Pancake Recipe – How to make it crispy and fluffy

By: Linda

Linda — Thu, 23 Jun 2022 06:46:56 +0000

I have tried several recipes for scallion pancakes. This one was by far the best I have had. It was flaky and fluffy, restaurant quality, and my family loved it. I was a little pressed for time, so I made the dough and refrigerated it overnight, let it come down to room temperature before rolling. It puffed up some while frying. A few spots did not brown, so I spread some unused roux on the area, flipped it, and it browned perfectly. This is the only recipe I will use now. Thank you for the detailed instruction.

By: Karen

Karen — Wed, 02 Feb 2022 01:07:03 +0000

I can’t wait to try this recipe and see how close it is to our local specialty – green onion cakes. I live in Edmonton, Alberta, Canada and green onion cakes have come close to being declared our city’s official food!

By: KP Kwan

KP Kwan — Sun, 12 Sep 2021 01:12:30 +0000

In reply to Oysan. Please add more water until the consistency fo the dough is as shown in the video. I measured it in metric measurement with a digital kitchen scale in the recipe.

By: Oysan

Oysan — Sat, 11 Sep 2021 13:37:33 +0000

I followed the recipe but I find the dough is too thick. 2.5 cups of flour to .9 cup of water didn’t combine. I am thinking I need more water. Please comment so I know my error.

By: KP Kwan

KP Kwan — Sun, 06 Sep 2020 01:13:52 +0000

In reply to Anna.

Hi Anna,
Thank you for using this recipe. All the best, and I hope you will enjoy it.
KP Kwan

By: Anna

Anna — Sat, 05 Sep 2020 23:32:03 +0000

I always love specific recipes with many details. I think your recipe is the most comprehensive a recipe can get, thank you so much for all your effort – writing, video, pictures, experiment (warm/cold water etc.)!

I needed a few pancakes to get better, but they were all tasty and very authentic. Just the layers didn’t always work out.

Thank you for the recipe!

By: KP Kwan

KP Kwan — Sun, 09 Aug 2020 00:32:33 +0000

In reply to Ashley Houston.

Hi Ashley,
Thanks for your suggestion, and I will try it next time.
KP Kwan

By: Ashley Houston

Ashley Houston — Sat, 08 Aug 2020 04:22:34 +0000

If you decide to try bread flour again, you should knead it less with rest times in between, this develops nice gluten for good elasticity, while not overworking it. Overworking makes it tough.

By: KP Kwan

KP Kwan — Wed, 06 May 2020 13:24:48 +0000

In reply to chris 06.

Hi Chris,
Sorry to hear that you have an accident. Please take care.
I use Google to translate into English, but the translation is not very good. So I think the best is to watch the video, which should be easy to understand.
Some people do not make the roux. They skip the step to make the roux and apply the oil directly onto the pastry. It is like putting butter on the pastry when making puff pastry. You can try this more straightforward method.
Thanks, and I will post more articles from time to time.
KP Kwan

By: chris 06

chris 06 — Wed, 06 May 2020 10:22:32 +0000

Bonjour KP
Suite à un grave accident::2 bras cassés et une épaule éclatée,je suis restée plusieurs mois dans un centre de rééducation. Une fois rentrée à la maison,j’ai eu besoin d’aide pour tout, peu de temps après, donc pas de cuisine. J’ai remonté la pente, mais peu de temps après, ,catastrophe,de graves inondations ont détruit tout le bas de ma villa. A ce jour, je suis toujours en travaux,bloquée par le virus.
Toutes ces explications pour vous dire que je fais vos crêpes qu’aujourd’hui.
Ma pâte repose. Mais en ce qui concerne le roux, la farine reste au fond de la casserole,et l’huile dessus???Est-ce normal???Comme je ne sais pas, je vais rajouter un peu de farine( pour aujourd’hui ,mais j’attends votre réponse pour le futur.
Merci pour tout ce que vous nous offrez. A quand de nouvelles recettes??? Un vrai canard laqué,symbole de la cuisine chinoise?? Bien amicalement Chris 06