Description
Crispy and flaky scallion pancakes that are easy to make and delightfully flavorful, perfect for a snack or appetizer.
Ingredients
Scale
- 2 cups (300g) all-purpose flour, unshifted
- 3/4 cup (175ml) water (1/2 cup hot boiling water + 1/4 cup room temperature water)
- 1 tsp. salt
- 2 cups (200g) chopped scallions, green part only
- 4–6 tbsp. cooking oil, for brushing and pan-frying
- 1 tbsp. Chinese five-spice powder, optional
- 1 tbsp. light soy sauce
- 1/2 tbsp. sesame oil
- 1/4 tsp. salt
- 1 tbsp. chili oil
- chopped green onion and coriander for garnish
Instructions
- Mix the Dough: Start by mixing your flour and hot water until it is nice and smooth. It should feel soft and slightly sticky, which means you are on the right track. Just be careful not to overmix, or your pancakes could end up tough.
- Let it Rest: Cover your dough with a damp cloth and let it chill for a bit. This step is key for making sure it does not dry out and becomes easier to roll. Remember, no peeking while it rests!
- Roll it Out: Once rested, roll out the dough into thin sheets. You want them thin enough to see through, but not so thin that they tear. Take care to roll them evenly to avoid uneven cooking.
- Add the Scallions: Sprinkle chopped scallions all over your rolled-out dough. Give it a little press to make sure they stick. Be cautious not to overload with scallions; otherwise, they will escape when you roll it up!
- Shape the Pancakes: Start from one end and carefully roll the dough into a cylinder, tucking in the scallions. It should feel snug but not overly tight. Do not rush this part, as you might end up with a messy filling.
- Flatten & Fry: Gently press down each rolled pancake to flatten. Heat some oil in a pan until it is hot, giving off a little shimmer. Be careful not to overcrowd the pan, as this will prevent even frying.
- Check for Golden Brown: Cook each pancake until it is beautifully golden on both sides. They are done when they smell wonderful and look crispy. Avoid flipping them too soon to ensure they do not become soggy.
Notes
- Storage Tips: Let the pancakes cool completely before storing them in an airtight container or bag for 2-3 days. Reheat in a microwave or pan.
- Expert Tips: To achieve a flakier texture, ensure the dough is rolled out very thin before frying; this allows for better layering.
- If the pancakes feel too sticky while rolling, a light dusting of flour can help create a manageable texture.
- Reduce the oil used while pan-frying for a lighter finish if you find your pancakes are too oily.
- When shaping the pancakes, tightly roll the dough to showcase chevron patterns.
- For softer pancakes, adjust the water in the dough. If needed, add a bit more water.
Nutrition
- Serving Size: 1 pancake
- Calories: 577
- Sugar: 2g
- Sodium: 501mg
- Fat: 9g
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 106g
- Fiber: 7g
- Protein: 16g
- Cholesterol: null