A hybrid of a scallion pancake and a pierogi, this pancake is a handful of coziness!
This recipe has been on my mind for a while now and I am so happy to share it with you! If you love the crispy, flaky goodness of scallion pancakes and the savory filling of a classic pierogi, then this dish is for you. A traditional scallion pancake dough, adapted from Honeysuckle’s Dzung Lewis, is the basis for holding the mashed potatoes and caramelized onions together. I use a fresh batch of mashed potatoes for this recipe but you can 100% use leftover mashed potatoes that you have on hand!
One thing to know about these pancakes is that they do not come to play! From this recipe, 4 hefty pancakes can be made to serve 1-2 people. If you want to serve more people, double the dough recipe and keep the ratios for the caramelized onions and mashed potatoes the same. As the original recipe is more of a “meal”, increasing the dough will make these more of an appetizer with about 8 pancakes made in total!
For a “meal”, I enjoy eating these topped with a fried egg and bacon. If you want to add some additional freshness, the addition of chopped chives or green onion would go well with the flavors in the mashed potato. This recipe is a great foundation to experiment with your own add-ins! Crispy bacon, fried onions, and even grated cheese would be a great addition.
You’ll notice that in the pictures that the dough tends to split a little bit - don’t worry! That’s perfectly fine, this means that the mashed potato and caramelized onion filling gets some extra attention and becomes extra crispy!
To make the dough, you’ll need: All Purpose Flour, Salt, and Water (hot and at room temperature). For the filling, you’ll need: an onion, a potato, garlic powder, onion powder, butter, salt, and pepper.
Once you have formed the dough and made the filling, it is time to form the pancakes! To see how to form the pancakes, click through the slideshow below!
Make Ahead & Freezer Friendly!
These pancakes can be made ahead of time if you want to make these the next day or for a future party! By making ahead, you can have these pancakes ready up to 2-3 months in advance! First, prepare the dough and filling as described. Then, instead of frying - place the filled pancakes in between sheets of parchment paper. Store the made ahead pancakes in a freezer safe airtight bag. When ready to reheat, remove from parchment paper and cook from frozen! Fry the pancakes on medium heat for 3-4 minutes on each side.
Caramelized Onion and Mashed Potato Pancakes
Time: 2 hours prep, 45 minutes cook
Portions: 2- 4
Kitchen Ingredients: small pot, rolling pin, sharp knife, vegetable peeler, fork/potato masher
Ingredients: Dough
2 cups (240g) All-Purpose flour
1 teaspoon salt
⅓ cup (79 mL) boiled water
1/3 cup (79 mL) room temperature water
1 teaspoon butter
Ingredients: Mashed Potato Filling
1 small- medium potato, peeled and boiled
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 teaspoon butter
2-3 tablespoons milk
Ingredients: Caramelized onions
1 large white or red onion, thinly sliced
1 teaspoon vegetable oil or butter
Salt to taste
Suggested Toppings
Fried Egg
2 strips bacon
Serve with side salad
Directions
Combine the flour and salt together in a large bowl. Add the hot water first and mix. Then add in the room temperature water until fully combined. Add 1 teaspoon of hot water to the flour mixture until the dough is sticky and clings to your fingers. Cover the bowl with plastic wrap or a large plate. Let the dough rest for 1 hour.
While the dough is resting, prepare the onion filling and mashed potato.
For the caramelized onions: In a saucepan heat 1 teaspoon of vegetable oil or butter on medium high heat. Add thinly sliced onions and salt, stir to combine. Reduce heat to medium low and cook for 15-20 minutes, stirring often to ensure that the onions do not stick. After 20 minutes, the onions should soften, deepen in color, and have a sweet aroma. When caramelized, remove from the pan and let cool completely.
For the mashed potato: In a small pot, add the potato and salted water to a boil. Cook on high for 10-12 minutes or until a knife inserted into the center of the potato releases easily. Drain of excess water and return the potato to the hot pot. Add garlic powder, onion powder, butter, salt and pepper, and milk. Mash with a fork or potato masher until a smooth and fluffy consistency is formed. Add 1 teaspoon of milk at a time until the proper consistency is made. Taste for seasoning and adjust as necessary. Remove from the pot and let cool completely.
3. After 1 hour, the dough should be less sticky and more smooth in texture. Rub 2 tablespoons vegetable oil onto a clean work surface. Place the dough onto the oiled surface. Divide into 4 portions.
4. Take 1 portion of dough and roll out very thinly on an oiled surface, approximately 8 inches x 8 inches (20cm x 20cm). Take 1 tablespoon of mashed potato and sprinkle it onto the surface of the stretched dough. Repeat with 1 tablespoon of caramelized onion.
5. Roll the dough, tightly within itself, forming a log shape. Press the ends of the dough together to seal in the filling.
6. Stretch out the dough approximately 1 foot (30cm). Pinch the dough together if the dough starts to tear.
7. Roll the dough in a spiral/cinnamon bun pattern, folding within itself to make rings of circles.
8. Punch down the dough ball to form a flat pancake. If the dough starts to tear in some parts you can re-pinch these sections. If you are not able to cover all of the filling, that’s ok. This means there’s an increased likelihood of the filling developing some extra flavor and crunch!
9. Repeat steps 4 - 8 with the remaining sections of dough.
10. Once the 4 pancakes have been formed, heat a nonstick pan with 2 teaspoons of vegetable oil on medium -high heat. When the pan is hot, add 1 pancake at a time. Cook for 2-3 minutes per side. The pancake should fluff up slightly, develop a golden brown color, and have a flaky texture.*
*This could work well with a griddle pan or larger non-stick pan! Brush the oil across the surface of the griddle/pan and cook multiple at a time. Cook time will be approximately the same.
11. Serve with a fried egg, bacon, and side salad for a filling and delicious brunch!
Enjoy!
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