Scallion Pesto Pancakes

Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food
Scallion Pesto Pancakes - Eat Cho Food

After this long weekend I think I am officially part girl, part dumpling, part hot dog, and part cheeseburger. Isn’t that the point of 3 days weekends that encourage you to frolic outside with all the grilled meats and mayo-y salads within arms reach?

How was your Memorial Day Weekend? Did you eat enough hot dogs or buy a new home appliance? Reuben and I spent the week like the hermits that we are. We ate a lot of good food, watched Season 7 of SVU, and went to the gym so the transition into part cheeseburger was a little less awkward. We did have a friend over for dinner and I practiced my dumpling teaching skills on her! I still have a few kinks to work out, but I have a couple more days until it’s showtime. The dumplings we made were excellent though and that’s all that really matters! Oh, oh, oh! The most exciting upgrade just happened to our apartment… no we don’t have a dishwasher or in-unit laundry… BUT we started a window planter with some wee bundles of thyme, oregano, and rosemary! They are SO CUTE. Plus we planted some really hot pepper plants, which I probably won’t be able to consume without a gallon of vanilla ice cream on standby. I’m so excited to be able to snip my own fresh herbs without even leaving the kitchen : )

Working on our micro urban garden, grilling all the edible things, and the super long days (it’s still light out at 8pm!) are making me so excited for Summer and all the foods that come with it. One of my favorite things to make during the summer is fresh pesto because the basil is so delicious and bountiful! The smell of fresh basil just makes me so happy. Unfortunately we didn’t get any basil to plant because the lighting options in our apartment wouldn’t be great for it. One day we will have a yard and it will be full of basil. Hopefully some Thai basil too!

The Magic of Scallion Pesto

These Scallion Pesto Pancakes are a great way to use up some of this season’s best aromatics! I think if you put basil, garlic, and scallions on anything it would taste good. A typical scallion pancake consists of a similar dough to dumpling wrappers, rolled out extra thin, brushed with sesame oil, and sprinkled with chopped scallions and a bit of five spice. It’s rolled up, twisted, and flattened into a disc and then cooked to flakey, crispy, and slightly doughy perfection. Instead of the classic filling, I added a swirl of scallion pesto. You’ll notice that I use pistachios in my pesto. You can use pinenuts, almonds, or even walnuts if you prefer. Pistachio is just our house nut, we always have some in the house so snacks or to add crunchiness to our salads. The recipe below will make a bit more pesto than you need for the pancakes, but extra pesto is not a bad problem to have. You can add the extra pesto to some pasta, chicken, vegetables, or a piece of toast. It’s so good! I do have to warm you though that the pesto is pretty garlicky and oniony so maybe don’t eat one of these before going on a first day.

Let’s talk about the anatomy of these pancakes for minutes. Different people have different scallion pancake preferences. Some really like them really thin and crunchy, some people like them thick and doughy, and some people like them light and flakey. In my world, the ideal scallion pancake is light and flakey on the outer rings and then get progressively doughier and chewier towards the center. It’s the best of all worlds! It’s hard to pick a favorite part, but if I had to choose it might be the very center nub. So chewy! Dipping the center of pancake into some chili oil is literally one of the best flavor combos ever! I highly encourage you just eat these with your hands and pull apart all the flakey layers in search of your part! Another way I like to eat these pancakes is with a fried egg and some hot sauce, sort of like a breakfast taco situation. Lots of tasty options!

Scallion Pesto Pancakes

makes 6 pancakes

scallion pesto materials:

4 scallion stalks - cut into 1” pieces
2 garlic cloves
1/4 cup toasted pistachios or pinenuts
1/2 cup fresh basil
1 tbsp sesame oil
1/4 cup olive oil

dough material:

2 1/4 cups all purpose flour + more for dusting
1/2 tsp salt
3/4 warm water

olive oil for greasing and cooking

to make scallion pesto:

  1. Add scallions, garlic cloves, pistachios, basil, fresh basil, and sesame oil in a food processor. Pulse for 20 seconds until mixture is crumbly and the basil has broken down. While the food processor is still running, slowly pour in olive oil. Blend until pesto is mostly smooth but with a few chunks. Store pesto in a jar and top with a bit of oil and store in the fridge until ready to use. This recipe makes a bit more pesto than you need for the pancakes. Add the extra pesto to pasta, vegetables, or toast!

to make pancakes:

  1. Whisk flour and salt in a medium bowl. Slowly pour in the warm water and mix everything together with a spoon until the water has been absorbed. Dump the shaggy dough onto a clean work surface and knead for 5 minutes until smooth. Dough may be a bit sticky. Dust with a bit more flour if too sticky. Lightly grease a bowl with olive oil and add the dough. Cover with plastic wrap and let the dough rest at room temperature for 30 minutes.

  2. Divide the dough into 6 equal pieces. Lightly brush a clean work surface with olive oil so the dough doesn’t stick. Roll out one piece of dough into a thin roughly 6”x12” rectangle. Scoop 2 tbsp of pesto and spread a thin layer of pesto over the dough, leaving about 1.5” clear around the edges. Starting along the long edge of the dough, gently roll up the dough into a rope. Take the rope and roll into a coil. Take a small rolling pin and roll out the coil into a 4” diameter disc. A few of the layers will break and some pesto will squirt out, that’s okay! If its difficult to roll out the pancake on a stone work surface, try rolling out on a greased wooden cutting board. Place rolled out pancake on parchment lined baking tray dusted with a bit of flour. Repeat with remaining pancakes.

  3. To cook pancakes, heat up up 1 tsp of olive oil in a skillet over medium to medium high heat. Once hot, add a pancake to the pan and flatten the dough a bit with a spatula. Cook on one side for 2-3 minutes until golden brown and crispy. Flip and cook the other side for another 2-3 minutes. Place cooked pancake on a wire rack. Repeat with remaining pancakes.

  4. Eat immediately with soy sauce or chili oil.

No Knead Green Onion Bread


What day is it? Oh, it's Thursday? Thank the lord!! How has your week been? I should probably pour us some wine. I feel like I have been running a million miles a minute. My real job is well, taking a lot of work. The contractor for one of my projects has my personal cellphone number... which I really regret sharing now. But what has really been keeping me up at night is preparing for my very first craft fair this weekend! In case you didn't know, I also have a teeny tiny Etsy shop where I sell cute cards, illustrations, wrapping paper, and all sorts of hand-lettered things!  If you live in the Bay Area or want to impulse buy a plane ticket to San Francisco this weekend, I will be setting up shop at the Urban Air Market in Hayes Valley. Please come and buy all my things! I signed up early for my booth spot and I'm right in between Smitten Ice Cream and Biergarten. Good spot right? Reuben is tasked with delivering ice cream and soft pretzels to me so I don't pass out or cry if no one buys anything. Please stop by and say Hi!

I'll stop begging now. In preparation for the craft fair I have been forcing Reuben to build me things, photoshopping new products, printing a billion cards, folding lots of paper, and baking bread! No knead bread is so freaking easy. I really can't believe it has taken me 26 years to realize the magical joys of baking bread. This recipe is the perfect thing to make if you want to put in minimal effort and get a great return. You give everything a quick mix and then cover it up for 18 hours. You can get so much done in 18 hours! Or not so much if you're having one of those days where you just want to sleep a lot. Sleep, watch Netflix, climb a mountain, call your mom, build a craft fair booth. These are all great things to do while your dough proofs. You'll be rewarded with beautiful, crusty, moist, and fluffy bread that will forever change your life and make you consider your career path. I put green onions in it obviously, because they make everything better. This bread is amazing for avocado toast, dipping in soup, slathering with butter, or just eating straight up still warm from the oven. My next project is growing a sourdough starter, which is bringing up the anxiety I had when I had a tamagotchi. 

(Yaaaaaaawn) Ok, time to go to bed! So. Many. Things. To. Do. Happy almost weekend! Don't forget to come visit me in Hayes Valley this Sunday! I may or may not have cake for you when you get there...

No Knead Green Onion Bread

makes 1 loaf


2 cups all-purpose flour

1 cup bread flour

1/4 tsp rapid rise instant yeast

1 1/4 tsp salt

1 5/8 cups warm water

wheat bran or more flour for dusting

1 cup chopped green onions


1. In a large bowl combine flours, yeast, and salt. Slowly add warm water and stir until you have a sticky and shaggy dough. Cover the dough with plastic wrap or a kitchen towel and let sit out at room temperature for 18 hours. Ideal room temperature is 70 degrees, if it's a little cold out put the bowl in your oven with the door left ajar.

2. After 18 hours your dough should have expanded and look like it is full of bubbles. Lightly flour your work surface and scrape out your dough. Dust it with some flour and gently pat it into a circle. Sprinkle some green onions into the center and fold dough over. Pat into a circle again and repeat adding green onions until fully mixed.  Form dough into a round ball. Cover loosely with plastic wrap and let sit for 15 minutes.

3. Cover a cutting board with a clean kitchen towel and lightly dust towel with some wheat bran or more flour. Gently transfer dough onto the towel and dust again with some more wheat bran or flour. Cover the dough with the corners of the towel and let dough sit for a final 2 hours.

4. 30 minutes before the 2 hour proof is up. Preheat your oven to 450 degree with your Dutch Oven inside. Once preheated, safely remove hot Dutch Oven and remove the lid. Unwrap the dough and place a firm hand underneath the towel/dough. Carefully flip the dough into the Dutch Oven. You gotta commit! If the dough is slightly off centered, just push it around a little with a spoon, but it doesn't need to be perfect.

5. Cover with lid and bake in the oven for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown and crusty.

6. Remove form oven and allow to cool on cooling rack. Cut a slice and enjoy!


recipe was based on the New York Times recipe!