Ramp Pancakes Recipe
By July 24, 2012Published:
- Yield: 15-20 pancakes (4 Servings)
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 60 mins
Ramps are a short-term treasure for the seasonal eater. They arrive in mid-late march and are gone before May. These wild leeks are delicious, all the more so because they are available for only a few weeks. This version of the traditional Chinese scallion pancake is from wishfulshef.com
- 1 1/2 cups all-purpose flour sifted
- 1 teaspoon yeast
- 1/2 cup water warm
- 1/2 cup water boiling
- 1 teaspoon sugar
- 2 teaspoons Salt
- 3-4 tablespoons Olive Oil
- 1 cup ramps finely chopped
- In a small bowl, add yeast into warm water to dissolve, then stir in sugar. Halve 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 into a small log, then roll the log lengthwise to form a tight spiral. 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.