October 7, 2021 - 1:41am
100% whole-grain scallion pancake with CLAS
I am learning to make scallion pancakes for the first time—100% whole-grain with CLAS, as usual. I am so excited about the outcome - it tastes fantastic! CLAS rocks! I must show you a picture now! It's a bit messy tonight. I will share the details when I make it again to finalize the formula and procedures.
I learned from this "grandma" (she authored several cookbooks and was a restaurant owner and consultant)
Thick pie
Thin pie
Tips
To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.
Share
I'm quoting your older post links just to help myself and others with the CLAS acronym. Looks interesting!
"To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. "
I didn't put them up initially because I didn't want to appear more "hard-sell" than I already am.
Yippee
I struggle with the acronyms used on the site so for me it's not selling at all, just a helpful definition.
These look awesome. Reminds me of the pancakes I had in a Thai restaurant in China.
but I will make it again to perfect the formula and workflow. Hope you are doing well, my friend.
Yippee
These have long been on my list of things I want to learn to make Yippee. They are so delicious and I’m sure homemade is so much better. Yours look amazing.
Benny
Hi, Benny:
I used a lot more scallions in these homemade pancakes than the ones we get from restaurants. I can adjust the seasoning to taste and play with different dough fermentation methods. So it's delicious and fun to make. BUT, this seemingly simple recipe is quite challenging for me because it requires so much hands-on work that I am unfamiliar with. I might need to find a more manageable approach to make it.
Yippee