Spring Garlic Pancake Recipe From ‘A Thought for Food'

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Brian Samuels of A Thought for Food gets us ready for spring with a pungent spring garlic pancake recipe with a sweet soy dipping sauce.

Photo: Brian Samuels

Spring Garlic Pancakes
Makes 4 pancakes

For the dipping sauce:
1/4 cup light soy sauce
1 tablespoon seasoned rice vinegar
1/2 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon minced ginger
1 garlic clove, minced

For the pancakes:
2 cups all-purpose flour
1 cup warm water
6 tablespoons vegetable or peanut oil
1 cup spring garlic, chopped
Salt, to taste

Make the dipping sauce: Whisk together all the ingredients in a small bowl. Set aside.

Make the pancakes: Add the flour to a large mixing bowl and slowly stir in the warm water to form the dough. Transfer to a floured board and knead three or four times.

Using a knife, cut the dough ball into four even pieces. Roll in four small balls. Take one ball of dough and, using a rolling pin, begin to roll into a circle. Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball.  Roll out again into a circle about 8 inches in diameter.  Repeat with remaining dough.

Heat a large skillet to medium-high heat. While it’s heating, brush the pancakes on each side with oil. Sprinkle each side with a pinch of salt. Fry in the pan for 2-3 minutes, or until it turns golden brown. Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.

Repeat with remaining pancakes. Transfer to cutting board and cut into wedges. Serve with dipping sauce.

More Asian-inspired food stories:

Nom Nom Paleo’s Asian cauliflower fried ‘rice’ recipe

The best Chinese restaurant in every state

The indescribable elegance of Asian shrimp chips

Do you cook any Asian dishes at home? Tell us about them below!