Ramp Pancakes – A Take on Chinese Scallion Pancakes

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.comRamps (or wild leeks) are finally here! One of my favorite seasonal vegetables, they’re only available for a few weeks a year. Ramps are a delicious cross between garlic, onions and leeks. Here in NYC, you know they’ve arrived when chefs all over the city add ramp dishes onto their menus. I love coming up with different ways to incorporate them into my cooking. I’ve been craving Chinese scallion pancakes, so I decided to make a version using ramps. I found the perfect scallion pancake recipe on my friend Diana’s blog.

For the pancake dough, I used a mix of white and whole wheat flour. To roll out the dough, I followed Diana’s detailed step-by-step process which was very helpful. My husband and I enjoyed the pancakes plain or with a dipping sauce made from a mixture of soy sauce, sesame oil, rice vinegar and more chopped ramps.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Prepare the dough and let rise for about 30 minutes.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Wash and dry ramps, then cut off roots.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Finely chop the ramps and set aside.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

When dough has risen, cut out a small round and roll out a thin circle on a lightly floured surface.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Lightly brush some oil onto the pancake dough, then top with diced ramps and a pinch of salt.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Carefully roll the pancake in, then roll again lengthwise, like a snail.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

With the spiral facing up, roll the dough out into a thin circle.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

On a flat oiled pan on medium-high heat, fry the pancakes for about 2-3 minutes on each side.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Serve the pancakes alone or with a mixture of soy sauce, sesame oil and diced ramps.

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com

Ramp Pancakes Recipe

  • 1 1/2 cups flour, sifted (I used a mixture of white and whole wheat)
  • 1 teaspoon yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 3-4 tablespoons vegetable oil
  • 1 cup ramps, finely chopped

    In a small bowl, add yeast into warm water to dissolve, then stir in sugar. To prepare the dough, half and sift flour into 2 separate bowls. In one bowl, stir in yeast-water until mixture forms a dough. In the other bowl, to the flour add 1 teaspoon of salt and slowly pour in a 1/2 cup of boiling water, quickly stirring until dough forms. Mix in 2 tablespoons of vegetable oil. On a floured surface, combine the 2 doughs and knead both together. Place in a bowl and cover with a damp towel. Allow the dough to rise for about 30-40 minutes.

    When dough has risen, on a floured surface, slice dough into small balls and roll each out flat into circles. Brush on a little oil and then top with some chopped ramps and a pinch of salt. Roll the circle in, then roll again lengthwise, like a snail (see photos). With the spiral facing up, roll out flat into a thin circle.

    To cook, heat a flat skillet on medium-high and add oil. Pan-fry the pancakes in batches for about 2-3 minutes on each side. Serve alone or with preferred dipping sauce. For my sauce, I paired it with a combination of 1 teaspoon of sesame oil, 2 tablespoons light soy sauce, 2 teaspoons rice vinegar and finely chopped ramps. Freeze whatever you don’t cook.

    Total Time: 30 minutes (plus 30 minutes for dough)
    Yield: makes about 20-25 pancakes
    Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com print recipe

    Ramp Pancakes   A Take on Chinese Scallion Pancakes // wishfulchef.com
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    5 Responses to “Ramp Pancakes – A Take on Chinese Scallion Pancakes”

    1. Lannie April 8, 2012 at 1:27 am #

      i’ve been pining for ramps since november. and now they’re finally back, i think i just found the first recipe i’ll do with them!! such a clever twist to an old favorite. i’m so excited to try this!!

      • Barb April 8, 2012 at 9:12 am #

        Awesome Lannie, let me know how the pancakes turn out for you! I’m so happy ramps are here :)

    2. Sarah April 9, 2012 at 12:23 pm #

      These look so yummy. I can almost taste them! :D Will have to try.

      • Barb April 9, 2012 at 12:28 pm #

        They’re really yummy, with or without a dipping sauce :) Thanks for stopping by, Sarah!

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    1. Homemade Chinese Scallion Pancakes with 100% Whole Wheat Flour - Wishful Chef - April 4, 2014

      […] perfection…what’s not to like? Two years ago I made my own version but added seasonal ramps. This time I wanted to go the traditional route but with 100% whole wheat flour. When you’re […]

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