Asian Pancakes-Green Onion Pancakes

20131013-115140.jpg

I am a sucker for Chinese buffets.  I just love foods of all cultures.  And fried food-can’t get enough.  You know those yummy, greasy floury cakes with specks of green onions and chives hidden in the greasy layers?  I love those too!  Yep, those are at the Asian buffets.

These healthified Green Onion Pancakes are a tease just the same.  A tease of flavor, savory onion and chive, peppered up whole wheat flour, and sweet and nutty peanut oil.  I like this grilled version better than the fried version-at least-I feel less guilty devouring enjoying them.

And as long you have a bit of extra time to spare in the kitchen, you’ll enjoy them too.  Especially with a warm bowl of Egg Drop Soup or Eggplant and Rice Noodles.

You’ll only need a few ingredients for these:
2 cups all purpose flour, plus 1/4 cup for kneading
1 cup whole wheat flour
1 1/4 cups boiling water
1/2 tsp salt
1/2 tsp pepper
3 Tb peanut oil, divided
3 green onions, including chives

 

Start by mixing the flour, salt and pepper in a bowl and slowly pour in the boiling water.

Turn out on a floured surface and knead a few times until you have a ball of dough.

Let rest in bowl sprayed with cooking spray for 30 minutes.

After the dough has rested, proceed as below.  Divide into 16 even portions.

Using a rolling pin, I love mine by Pampered Chef, roll out into a 1/4″ thick circle, about 6″ wide.  Use 1 Tb of the peanut oil to brush each circle with oil.  Sprinkle with additional salt and pepper if desired, and 1 tsp green onions.

Roll cigar style, then into a crescent shape, pinching the ends to seal.  Roll again into a circle, sealing the oil and onion layers inside.

 

20131013-231631.jpg

 

Using the 2 Tb of the remaining peanut oil, brush each side of the pancakes with oil and grill over medium heat until browned on each side, about 3-4 minutes per side.

 

 

20131013-231708.jpg

 

And enjoy those flaky layers.

 

20131013-231726.jpg

 

Stack ’em up on a plate if they last that long.

 

20131013-231745.jpg

 

And enjoy as a side to whatever you like, or a snack at any time of the day.  Maybe even with a cup of hot tea.

 

Asian Pancakes-Green Onion Pancakes

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 226 calories

Fat 6 g

Carbs 38 g

Protein 6 g

8


Asian Pancakes-Green Onion Pancakes

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups all purpose flour, plus 1/4 cup for kneading
  • 1 cup whole wheat flour
  • 1 1/4 cups boiling water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 Tb peanut oil, divided
  • 3 green onions, including chives

Instructions

  1. Mix the flour, salt and pepper in a bowl and slowly pour in the boiling water.
  2. Turn out onto a floured surface and knead a few times until you have a ball of dough.
  3. Let rest in bowl sprayed with cooking spray for 30 minutes.
  4. After the dough has rested, divide into 16 even portions.
  5. Using a rolling pin, roll out into a 1/4″ thick circle, about 6″ wide.
  6. Use 1 Tb of the peanut oil to brush each circle with oil. Sprinkle with additional salt and pepper if desired, and 1 tsp green onions.
  7. Roll cigar style, then into a crescent shape, pinching the ends to seal.
  8. Roll again into a circle, sealing the oil and onion layers inside.
  9. Using the 2 Tb of the remaining peanut oil, brush each side of the pancakes with oil and grill over medium heat until browned on each side, about 3-4 minutes per side.

What is your favorite Asian buffet side dish?

You may also enjoy Broccoli Cheddar Rice with Spinach

Warm Soup and Asian Pancakes on a Meatless Monday

20131013-114650.jpg

I’m still digging my corn week.  Who can’t get enough of that sweet kernel of vitamin goodness?  This soup was inspired by many Asian soups, mingled into one-Egg Drop, Egg Drop with Corn, and Miso.  And what better time to serve this meatless tofu wonder than on a Meatless Monday, which is when I served this.  And an even better accompaniment to this meal are Asian Green Onion Pancakes.

 

This simple soup is very simple to make, and very easy to enjoy.  So good!

What you’ll need:

7 cups of water, divided
7 tsp chicken bouillon
1/2 tsp minced ginger
2 green onions, minced, including chives
6 oz firm tofu
5 large eggs
1 – 15 oz can of corn, drained
2 1/2 Tb cornstarch
5 drops of yellow food color, if desired
3 tsp soy sauce, optional

 

20131013-232230.jpg

 

First boil 6 cups of water with the bouillon, ginger, and green onions.

Julienne the tofu and stir it into the boiling water.

Add the drained can of corn.

After the soup has boiled for about 5 minutes, beat the eggs really well.

Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.

In a small bowl, whisk together the cornstarch with remaining 1 cup cold water.  Slowly stir into the soup. Add food coloring, if desired.

 

 

20131013-232243.jpg

 

Boil the soup about 2-3 minutes, until it is heated through.  Cool slightly and serve.

 

 

20131013-232313.jpg

 

With a drop of soy sauce, if desired.  My husband added Frank’s Wing Sauce to his, and it tasted like Chinese Hot and Sour Soup.

20131013-232345.jpg

 

Any way you serve this up, it is delicious on a cold night.  Full of protein for your finicky sharks, which mine with autism thrives from, gluten free, dairy free, and total comfort in a bowl.

Egg Drop Soup with Tofu and Corn

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 147 calories

Fat 7 g

Carbs 12 g

Protein 11 g

6


Egg Drop Soup with Tofu and Corn

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 7 cups of water, divided
  • 7 tsp chicken bouillon
  • 1/2 tsp minced ginger
  • 2 green onions, minced, including chives
  • 6 oz firm tofu
  • 5 large eggs
  • 1 – 15 oz can of corn, drained
  • 2 1/2 Tb cornstarch
  • 5 drops of yellow food color, if desired
  • 3 tsp soy sauce, optional

Instructions

  1. First boil 6 cups of water with the bouillon, ginger, and green onions.
  2. Julienne the tofu and stir it into the boiling water.
  3. Add the drained can of corn.
  4. After the soup has boiled for about 5 minutes, beat the eggs really well.
  5. Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.
  6. In a small bowl, whisk together the cornstarch with remaining 1 cup cold water. Slowly stir into the soup. Add food coloring, if desired.
  7. Boil the soup about 2-3 minutes, until it is heated through. Cool slightly and serve.
  8. Season with soy sauce and/or hot sauce.

 

Do you have a favorite Asian style soup?

You may also enjoy Mini Quinoa Quiches