
Recipe
Swiss-style Rùn bǐng (Taiwanese Scallion Pancake)
Savory Swiss Scallion Pancake Delight
4.6 out of 5
Indulge in the flavors of Swiss cuisine with this delightful twist on the traditional Taiwanese Rùn bǐng. This Swiss-style scallion pancake is a savory treat that combines the essence of both cuisines.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dairy-free (if using non-dairy milk), Nut-free, Low sugar, Low calorie
Allergens
Wheat, Eggs, Milk
Not suitable for
Gluten-free, Vegan, Paleo, Keto, High protein
Ingredients
In this Swiss adaptation of Rùn bǐng, we incorporate Swiss herbs and spices to infuse the pancake with a distinct flavor profile. The traditional Taiwanese scallion pancake is transformed into a Swiss delight by using local Swiss ingredients and cooking techniques. The result is a fusion dish that combines the best of both cuisines. We alse have the original recipe for Rùn bǐng, so you can check it out.
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1 cup (240ml) milk 1 cup (240ml) milk
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2 large eggs 2 large eggs
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
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1/4 teaspoon paprika 1/4 teaspoon paprika
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4 scallions, finely chopped 4 scallions, finely chopped
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 25g, 2g
- Protein: 6g
- Fiber: 1g
- Salt: 0.6g
Preparation
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1.In a large mixing bowl, combine the flour, milk, eggs, salt, black pepper, dried thyme, dried rosemary, and paprika. Mix until smooth.
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2.Add the chopped scallions to the batter and stir until well incorporated.
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3.Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
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4.Pour a ladleful of batter onto the skillet and spread it evenly to form a thin pancake.
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5.Cook for 2-3 minutes on each side, until golden brown and crispy.
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6.Repeat the process with the remaining batter, adding more oil as needed.
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7.Cut the pancake into wedges and serve hot.
Treat your ingredients with care...
- Scallions — Make sure to finely chop the scallions to ensure even distribution throughout the pancake batter.
Tips & Tricks
- For a Swiss twist, serve the pancake with a dollop of sour cream or crème fraîche.
- Experiment with different Swiss herbs and spices to customize the flavor to your liking.
- Add grated Swiss cheese to the batter for an extra cheesy variation.
- Serve the pancake as a side dish with Swiss sausages or cured meats.
- Leftover pancakes can be reheated in a toaster or oven for a quick and delicious breakfast.
Serving advice
Serve the Swiss-style Rùn bǐng hot, either as an appetizer or a side dish. Cut it into wedges and serve with a side of sour cream or crème fraîche for dipping.
Presentation advice
Arrange the pancake wedges on a platter, garnish with fresh herbs, and serve with a small bowl of sour cream or crème fraîche in the center for an elegant presentation.
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