Recipe

Inuit-style Scallion Pancake

Arctic Flavors: Inuit-inspired Scallion Pancake

4.4 out of 5

This recipe brings a taste of the Arctic to the traditional Taiwanese scallion pancake. By incorporating ingredients and flavors from Inuit cuisine, we create a unique twist on this beloved dish.

Snack› Taiwanese Scallion Pancake

Asian cuisine› East Asian cuisine› Taiwanese cuisine

Cuisine of the Americas› Native American cuisine› Inuit cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Paleo, Low-carb, Dairy-free, Nut-free, Gluten-free (if using gluten-free flour)

Allergens

Seal fat (animal fat)

Not suitable for

Vegan, Vegetarian, High-carb, Keto, Soy-free

Ingredients

Inuit-style Scallion Pancake differs from the original Taiwanese version in several ways. Firstly, the dough is made with all-purpose flour, rendered seal fat, and cold water instead of the traditional wheat flour and vegetable oil. Secondly, the scallions are replaced with wild Arctic chives, which have a slightly different flavor profile. Lastly, the addition of dried Arctic herbs and spices gives the pancake a unique taste and aroma. We alse have the original recipe for Taiwanese Scallion Pancake, so you can check it out.

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/4 cup (60ml) rendered seal fat 1/4 cup (60ml) rendered seal fat
1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
1/4 cup (15g) dried Arctic herbs (Labrador tea, Arctic sage, etc.) 1/4 cup (15g) dried Arctic herbs (Labrador tea, Arctic sage, etc.)
1/2 cup (30g) wild Arctic chives, finely chopped 1/2 cup (30g) wild Arctic chives, finely chopped
Salt, to taste Salt, to taste
Rendered seal fat or oil, for frying Rendered seal fat or oil, for frying

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat: 15g (Saturated Fat: 5g)
Carbohydrates: 40g (Sugars: 1g)
Protein: 6g
Fiber: 2g
Salt: 0.5g

Preparation

1.
In a large mixing bowl, combine the all-purpose flour, rendered seal fat, and cold water. Mix until a smooth dough forms.
2.
Knead the dough for a few minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
3.
Divide the dough into small portions and roll each portion into a thin circle.
4.
Sprinkle the dried Arctic herbs, wild Arctic chives, and salt evenly over the dough circles.
5.
Roll up the dough tightly, creating a long cylinder. Coil the cylinder into a spiral shape and flatten it gently with your palm.
6.
Heat a frying pan over medium heat and add a small amount of rendered seal fat or oil.
7.
Fry the pancake on both sides until golden brown and crispy.
8.
Repeat the process with the remaining dough and filling.
9.
Serve the Inuit-style Scallion Pancake hot and enjoy!

Treat your ingredients with care...

Rendered seal fat — If rendered seal fat is not available, you can substitute it with rendered animal fat like lard or bacon fat.
Wild Arctic chives — If wild Arctic chives are not accessible, you can use regular scallions or green onions as a substitute.

Tips & Tricks

Make sure to roll the dough thinly to achieve a crispy texture.
Adjust the amount of salt according to your taste preference.
Serve the pancakes immediately after frying to retain their crispiness.
Experiment with different dried Arctic herbs to add variety to the flavor profile.
Serve the pancakes with a dipping sauce made from soy sauce, vinegar, and a touch of honey for a tangy twist.

Serving advice

Serve the Inuit-style Scallion Pancake as a main dish accompanied by a fresh Arctic salad or pickled vegetables.

Presentation advice

Arrange the pancakes on a plate in an overlapping pattern, garnished with a sprinkle of dried Arctic herbs. Serve them with a small dish of dipping sauce on the side.