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scallion pancakes recipe

Scallion Pancakes Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 Pancakes
Course: Breakfast
Cuisine: Asian, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 cups  all-purpose flour plus more for dusting
  • 3/4 cup  boiling water
  • 1/2 teaspoon  salt
  • 1 teaspoon  sesame oil

For the filling

  • 4 tablespoons  neutral oil 
  • 1 teaspoon  sesame oil
  • 1/2 teaspoon  salt
  • 6 about 1 cup scallions (spring onions)

Dipping sauce

  • 3 tablespoons  soy sauce
  • 1 tablespoon  rice vinegar
  • 1 teaspoon  sesame oil
  • 1 teaspoon  sugar
  • 1/2 teaspoon  chili flakes or chili oil 
  • 1 clove  garlic finely grated
  • 1 teaspoon  toasted sesame seeds

Method
 

  1. Combine flour and salt in a bowl. Pour boiling water in gradually, stirring with a fork. Once cool enough to handle, knead 3–4 minutes until smooth. Cover and rest 30 minutes.
  2. Divide dough into 4 pieces. Roll one piece as thin as possible — about 10–12 inches in diameter. Mix neutral oil with sesame oil and brush over the surface. Sprinkle with salt and scatter scallions evenly. Press gently to adhere.
  3. Roll dough tightly into a cylinder from one edge. Coil the cylinder into a snail shape and tuck the end underneath. Press flat with palm, then roll out again into a 6–7 inch round about 1/4 inch thick. Repeat with remaining pieces.
  4. Heat 1 tablespoon oil in a non-stick or cast iron pan over medium heat. Cook pancake 3–4 minutes on first side until golden-brown. Flip and cook 2–3 more minutes. Press gently for even contact. Repeat with remaining pancakes, adding oil as needed.
  5. Stir together all dipping sauce ingredients. Taste and adjust. Cut pancakes into wedges and serve immediately with dipping sauce.

Notes

  • Use genuinely boiling water — not just hot — to partially cook the starch and create the soft, pliable dough
  • Rest the dough for 30 minutes — skipping this makes rolling difficult
  • Roll as thin as possible — thinner rolling = more distinct layers
  • The puffed spots in the finished pancake mean the layers have separated correctly
  • Freeze uncooked shaped pancakes between parchment sheets for up to 2 months — cook from frozen over medium-low for 5–6 minutes per side
  • Reheat leftovers in a dry pan 2 minutes per side