Name: Beet Scallion Pancakes Recipe {Superfood Cong You Bing}
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8
Cuisine: Chinese
Ingredients: 240 g beet pulp, freshly from squeezing beet juice; 480 g all-purpose flour, organic; 1/4 tsp Himalayan pink salt; 25 grams avocado oil; 195 g room temperature water, see notes; 2 tbsp. avocado oil; 2 tbsp. all-purpose flour, organic; 1/2 tsp black pepper, freshly ground; 1/2 tsp Himalayan pink salt; 2 stalks of green onions, finely chopped

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Beet Scallion Pancakes features beautiful pink color coming directly from the beet pulp. Freshly squeezed beet juice is such an amazing superfood. But what to do with the beetroots pulp left behind? Making delicious scallion pancakes out of beet pulp is perhaps one of the best ways of turning it into a yummy and healthy food.

Known as Cong You Bing {葱油饼} in Chinese, scallion pancakes are popular Chinese unleavened flatbread. It features crispy outside with multiple soft layers inside. Scallion pancakes, filled with finely chopped green onion and subtly infused with oil, salt and black pepper, are naturally tasty and healthy. See here for a guided recipe on how to make a tasty & healthy regular scallion pancakes.

Converting beet pulp into a pink scallion pancake is perhaps one of the best ways to take advantage of the beet pulp and turn into yummy healthy food.

Beets are exceptional superfood

It is safe to say beets are perhaps one of the most under-appreciated healthy superfood. In fact, they contain many essential vitamins and minerals. Beets are also exceptionally rich in varieties of antioxidants. They are one of the best DASH {dietary approach to stop hypertension} food choices.

Make a freshly squeezed beet juice at home is quick and easy, as long as you know a few tips and tricks. Read here for a detailed guided step-by-step tutorial.

How to make a tasty Beet Scallion Pancakes?

The first is a make a smooth beet flour dough

It is important to have a balanced ratio between beet pulp and all-purpose flour. Rule of thumb, you can use 2X beet pulp for organic all-purpose flour, measured by weight and can get still get a consistent soft dough. After adding avocado oil and pinch of salt, add water slowly while kneading to form a soft dough.

If you prefer a less beet concentrated scallion pancakes, then use up to 3X beet pulp weight for the flour.

Make sure you cover the dough with a damp kitchen towel and let the dough rest for about 1 hour for a softer and tastier beet scallion pancake.

The second is to make a perfect Cong You Bing Filling

Read here for a guided recipe on how to make a tasty and healthy scallion pancake fillings out of avocado oil, freshly ground black pepper and Himalayan pink salt.

The third is to roll scallion pancakes

Read here for a detailed step-by-step tutorial on how to roll Chinese scallion pancakes so that they have a layered structure.

The Fourth is to pan fry beet scallion pancakes

Pan fry beet scallion pancakes using a griddle on medium-heat. Read here for a detailed step-by-step tutorial.

Keep in mind that the temperature of the griddle increases as the cooking goes on. Therefore, when you pan fry the first Cong You Bing, it may take a little longer. Toward the end, you may need to turn the heat to low so that you can use a consistent 1minute timer for pan frying each side.

Pan Fry Beet Scallion Pancake on a griddle

Remember to check out how to make regular Cong You Bing too.

Yummy Healthy Cong You Bing {Chinese Scallion Pancakes}

Beet Scallion Pancakes Recipe {Superfood Cong You Bing}

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Beet Scallion Pancakes features beautiful pink color coming directly from the beet pulp. Known as Cong You Bing {葱油饼} in Chinese, scallion pancakes are popular Chinese unleavened flatbread. Making delicious scallion pancakes out of beet pulp is perhaps one of the best ways of using the beet pulp left behind after squeezing the beet juice. Perfect way to turn a byproduct into a something yummy and healthy.

Ingredients

For the Dough:

240 g beet pulp, freshly from squeezing beet juice
480 g all-purpose flour, organic
1/4 tsp Himalayan pink salt
25 grams avocado oil
195 g room temperature water, see notes

For the Filling:

2 tbsp. avocado oil
2 tbsp. all-purpose flour, organic
1/2 tsp black pepper, freshly ground
1/2 tsp Himalayan pink salt
2 stalks of green onions, finely chopped

Instructions

Make a smooth dough:

Place an empty mixing bowl on a kitchen scale. Press "TARE" and measure out/add 240 grams beet pulp, 480 grams organic all-purpose flour, 1/4 tsp salt, and 25 grams avocado oil subsequently.
Remove the mixing bowl from the scale. Place an empty 2-cup glass measuring cup on the scale. Press "TARE" and then measure out 195 grams water.
Gradually add the water from the measuring cup into the mixing bowl while mixing and kneading, until you form a smooth dough. See notes.
Cover the mixing bowl containing the dough with a damp kitchen towel and let it rest while you prepare the filling. If you can afford the time, let it rest for about 1 hour for best results.

Make the Filling:

Gather ingredients for scallion pancake filling.
Add avocado oil, all-purpose flour, salt, and black pepper into a small bowl, whisk well using a mini whisk. Finely chop the green onion, put them into a bowl, and set it aside.

Roll Beet Scallion Pancakes:

Gently knead the dough and then divide into equal small portions. One portion is for one scallion pancake.
Read here for a detailed step-by-step tutorial on how to roll Chinese scallion pancakes.

Cook Beet Scallion Pancakes:

Turn the heat to medium and heat a 10.5-inch cast iron griddle for 2 minutes.
Read here for a step-by-step guided recipe on how to cook beet scallion pancakes perfectly each time.
Enjoy a beautifully looking and super delicious and healthy beet scallion pancakes.

Notes

This recipes makes about 7-8 scallion pancakes that is ~10-inch round.
For easy measurements, I use grams as a unit of measurement. Use a kitchen scale with different units options that also has a "TARE" function to measure incremental weight.
A rule of thumb is to use 2X beet pulp's weight for organic all-purpose flour. Needless to say, you can reduce the beet content by increasing the flour to 3X, if you'd like to.
When you use under 660 grams (about 4 cups} of flour, add 1/4 tsp Himalayan pink salt and 25 grams of avocado oil.
When you use flour that is over 660 grams, but under 1320 grams, add 1/2 tsp Himalayan pink salt and 50 grams of avocado oil.
Add beet pulp, flour, salt and oil into the mixing bowl, and then gradually add water while mixing and kneading.
Keep in mind that it may take time for the flour to fully absorb the water, therefore the dough may initially look dry. But please do not add too much water too fast.
When you have a dry dough, split the dough into multiple portion to expose the inside damp side of the dough, and then press or knead them together. Repeat this process a few times. This will help the flour absorb the water faster.
Once you have the soft dough, cover it with a damp kitchen towel and let it rest for about 1 hour for best results, if you can afford the time. This will ensure the gluten in the flour fully activated, which ensures a softer and tastier scallion pancake.