Fluffy green onion pancakes

I had a metric ton of green onions/scallions at home, so I figured instead of making the usual green onion pancake I’m used to (the flat, flaky, sesame oil laden ones) I’d attempt to make the fluffy bready version.

I combined a little bit from each of these two YouTube videos, with some slight modifications.

From JiaBaoMama above, I thought it was a great idea to marinade the green onions ahead of time.

From the video above, I thought the technique looked solid, so I followed the rolling and folding method.

I used bread flour instead of all purpose - I think it turned out quite nice and fluffy, but I brushed oil after rolling out the dough even though the green onions already had sesame oil.

First big roll out of dough and laying out green onions

Rolled up in thirds, not quite as nicely as the second video

You can see I unceremoniously squished out a bunch of green onion while rolling into pancake form. Normally this wouldn’t be a major problem…

But you do have to pan fry it, and some of the smaller green onions do get burnt, so I ended up picking them off bit by bit.

Perhaps because I added a bit too much oil, and I likely could’ve proofed longer and rolled out the dough better, the inside was mostly fluffy but minorly goopy

I was initially aiming to make this for lunch but the dough rise failed miserably (kitchen’s always too cold!) so I had to warm up the oven slightly, turn it off, then pop the dough in there to rise. I finished frying this up around mid afternoon and so it was a delicious and filling snack before we went for the last ski of the season.

I don’t think I’ll bother with the fluffy bread type of green onion pancake for another while - it’s just so much more time and fuss to wait for the dough to rise, then assemble and roll, AND pan fry. Oy. I think if I want something bready and green-onion-y next time I’ll attempt milk bread dinner rolls.