Thai Green Onion Pancake Recipe

Flour: The base of the dough, providing structure and texture.

Water: Helps to form the dough and achieve the right consistency.

Green onions: Adds a fresh, aromatic flavor to the pancakes.

Salt: Enhances the overall taste of the pancakes.

Vegetable oil: Used for frying, giving the pancakes a crispy exterior.

When rolling out the dough, ensure it is evenly thin to achieve a consistent texture in your pancakes. This will help them cook uniformly and prevent any parts from being undercooked or overly doughy. Additionally, when sprinkling the green onions, press them lightly into the dough to ensure they adhere well and distribute evenly throughout each pancake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the pancakes denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• room temperature water - Substitute with milk: Milk can add a richer flavor and make the pancakes slightly more tender.

• room temperature water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the pancakes.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• green onions - Substitute with leeks: Leeks offer a slightly sweeter and more delicate onion flavor, though they should be finely chopped.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor, but reduce the amount to avoid over-salting.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and is often considered a healthier option.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is also a healthier fat option.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a piece of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to keep them fresh.
• For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months.
• When ready to eat, reheat refrigerated pancakes in a skillet over medium heat until warmed through. You can also use a toaster oven for a crispier texture.
• For frozen pancakes, thaw them in the refrigerator overnight or use the defrost setting on your microwave. Then, reheat as you would with refrigerated pancakes.
• If you prefer a quicker method, you can reheat the frozen pancakes directly in a skillet over low heat, covering them with a lid to ensure they heat evenly.

• Stovetop Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the Thai green onion pancake in the pan.
  4. Cook for 2-3 minutes on each side until it is heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pancakes on a baking sheet lined with parchment paper.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes until they are warmed through.

• Microwave Method:

  1. Place the pancake on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly brush the pancakes with vegetable oil.
  3. Place the pancakes in the air fryer basket in a single layer.
  4. Air fry for 3-5 minutes until they are crispy and heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the pancakes directly on the toaster oven rack or on a baking sheet.
  3. Heat for 5-7 minutes until they are warm and slightly crispy.

• Mixing bowl: To combine the flour and salt, and to mix in the water to form the dough.

• Wooden spoon: For stirring the flour and water together to form the dough.

• Clean surface: For kneading the dough until it becomes smooth.

• Plastic wrap: To cover the dough and let it rest for 10 minutes.

• Rolling pin: To roll out the dough before sprinkling the chopped green onions.

• Knife: To cut the rolled dough into equal pieces.

• Frying pan: To cook the pancakes until they are golden brown on both sides.

• Spatula: To flip the pancakes while cooking.

• Measuring cups: To measure the flour and water accurately.

• Measuring spoons: To measure the salt and vegetable oil accurately.

Prepare ingredients in advance: Chop the green onions and measure out the flour and salt before starting.

Use a food processor: Mix the dough in a food processor to save time on kneading.

Rest the dough: While the dough is resting, prepare your cooking station and heat the oil.

Roll efficiently: Roll out the dough on parchment paper to avoid sticking and make cleanup easier.

Cook multiple pancakes: Use a large frying pan to cook several pancakes at once.