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These scallion (shallot/spring onion) pancakes are inspired by my recent trip to Taiwan. I am a bit of a lover of the old shallot pancake and have definitely eaten more than my fair share. Way way more!
Before my trip to Taiwan my knowledge of scallion pancakes began and finished with the Chinese style ones, which are very common in Australia. The dough is rolled in a particular way to create layers and within those layers you will find delicious green scallions, or as we Aussies call them, shallots or green onions. They are rolled flat and round like a pancake and then cooked on a flat hot surface with a little bit of oil.
As Taiwanese food has a big Chinese influence it is no surprise that these pancakes are a popular…
View Full Recipe at Belly Rumbles
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