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
two 8-inch pancakes
sesame oil (approximately)
scallions, green parts only, finely sliced
salt, for sprinkling
Vegetable oil, for frying
In This Recipe
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.
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.
Cut dough into two halves (this will make two 8-inch pancakes).
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.
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.
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.
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.
Cut and serve fresh! Season with more salt, if desired.