Simple Scallion Pancakes

October 27, 2015


Author Notes: There's nothing more comforting than simple scallion pancakes: flaky, fragrant, delicious, and easy to whip up. Make sure to do multiple repetitions for the laminating process—this is what creates all the layers! I don't use any dipping sauce with my scallion pancakes. I want the scallion flavor to really shine, and a dipping sauce might overpower that flavor. I add sea salt in the layers and that is sufficient for flavoring. Betty

Makes: two 8-inch pancakes

Ingredients

  • 2 cups flour
  • 1 cup boiling water
  • 1/4 cup sesame oil (approximately)
  • 2 bunches scallions, green parts only, finely sliced
  • salt, for sprinkling
  • Vegetable oil, for frying
In This Recipe

Directions

  1. Mix flour and about 3/4 cup water together until combined. Add more water if necessary. Dough should come together and be sticky, but not overly wet. Knead for 5 to 10 minutes, until the dough is smooth and elastic.
  2. Coat dough with a bit of oil, set it in a bowl, cover with cling wrap, and let rest in a bowl for 30 minutes.
  3. Cut dough into two halves (this will make two 8-inch pancakes).
  4. Leave one half of the dough covered with cling wrap. On a lightly floured surface, roll one piece of the dough until 1/8-inch thick. Brush with sesame oil. Sprinkle with salt. Sprinkle evenly with chopped scallions. Roll into a thin log. Coil the log to form a spiral.
  5. Repeat this process in order to get flaky, multi-layered pancakes. Roll the spiral into an oval, as thin as you can get it. Brush with sesame oil and sprinkle with salt and scallions. Roll into a thin log and coil into a spiral again. Repeat 2 to 3 more times (for a total of 3 or 4 rolls and coils) for extra flakiness.
  6. For your final roll out, the dough should be 1/8-inch thick (for me, this created a circle about 8 inches in diameter). Repeat with the other half of the dough.
  7. Heat up a skillet with vegetable oil over medium-low heat. When oil is hot and shimmering, gently place one pancake on the skillet. It will sizzle. Cook for 2 minutes. You will see the dough become more “translucent” and less white and dough-like. Use a spatula to flip the dough. Cook for another 2 minutes. When finished, both sides should be golden brown and crispy. Remove and place on a paper towel lined plate to remove any excess oil. Repeat with the other pancake.
  8. Cut and serve fresh! Season with more salt, if desired.

More Great Recipes:
Pancake|Green Onion/Scallion|Sesame Oil|Appetizer|Snack

Reviews (6) Questions (0)

6 Reviews

Rachel June 17, 2016
Delicious, and a big hit with my son.
 
HUIUHUH December 22, 2015
CANT WAIT TO HAVE A PUP OF CHOSE
 
nancy J. November 22, 2015
Made these last night; excellent flavor and a big hit as an appetizer for a crowd of friends.
 
Jennifer November 11, 2015
Would this work with whole wheat flour?
 
George H. November 6, 2015
Mix flour with boiling water?
 
Author Comment
Betty November 6, 2015
Yup. A lot of Chinese doughs (dumpling, for example) require boiling water, which denatures the proteins in the flour, which is what you want.