Chinese pancakes are traditionally made with scallions but we decided to give them a seasonal twist by using garlic scapes instead. Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these garlic scapes from her home garden and Chef Alex used them in this satisfying recipe.
(Yield: 4 8-inch pancakes)
For the Pancakes:
1 cup organic unbleached white flour, plus more for dusting
1 cup organic whole wheat flour
1 cup boiling water
3 tablespoons toasted sesame oil
½ teaspoon salt
½ cup finely chopped garlic scapes
¼ cup canola oil, for frying
For the Dip:
¼ cup shoyu
¼ cup brown rice vinegar
½ teaspoon Grated ginger
To make pancakes:
In a food processor, combine white and whole wheat flours and pulse to mix. With the motor running, gradually add boiling water through the chute until a balls forms.
Transfer dough onto a floured work surface and knead for a few minutes until smooth.
Transfer to a bowl, cover loosely with a kitchen towel, and let stand for 1 hour.
Cut dough into 4 even pieces. Working with 1 piece at a time, roll dough into an 8” circle. Brush pancake with a thin layer of sesame oil, and lightly sprinkle with salt and a quarter of the garlic scapes.
Roll the circle up like a jelly roll, then take one end and roll it into a snail-shape coil. Flatten the coil with your hands and re-roll into an 8” circle.
Repeat with remaining 3 pieces of dough.
Heat a large nonstick pan over medium heat and add 1 tablespoon canola oil. Fry 1 pancake at a time until golden brown, 2-3 minutes. Flip and cook for another 2 minutes. Transfer to a paper towel-lined platter.
Fry remaining 3 pancakes, adding more canola oil to skillet as needed.
Cut each pancake into quarters.
To make dip, combine shoyu, vinegar and ginger in a small bowl.
Serve pancakes immediately.