Scallion or green onion pancake is a Chinese savory often served as breakfast at food stall in Taiwan. Unlike western pancake, scallion pancake or Chong Yo Bing in Mandarin is traditionally made of dough and folded several times with sliced green onion and oil then pan fried. The highlight of this slightly salted pancake is its crispy edge with chewy and flaky texture. There are many regular version online which is made of flour but there's only a couple gluten free version to be found. Since I have been craving for scallion pancake, for someone who has gluten allergy a regular version is not an option so I have decided to create something that has the closest taste and texture of my favorite food since I was a child. This recipe was inspired by the Korean seafood pancake, Haemul Pajeon. Since this pancake is made from grounded mung bean and not flour, achieving that chewy and flaky texture can be trickier. The key is to spread out the mung bean paste thinly and add as much sliced green onion as possible. In this recipe I was added a moderate amount of salt. If you prefer it saltier, please sprinkle some more before serving.
With this current situation of pandemic, people are cooking and exploring new recipes to experiment at home more. Whether you or someone you know has gluten allergy or you simply just want to try a different version of scallion pancake, I hope you will add this recipe to your list and give it a try.
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Happy Eating!
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INGREDIENTS
1 cup of peeled split mung bean
1 to 1-1/2 cup sliced scallion (or green onion)
1 tablespoon vegetable oil
1/4 tsp of salt
Water
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