Description
This recipe guides you through making crispy scallion pancakes from scratch. These savory flatbreads with scallions are a true delight, offering a flaky texture and delicious flavor.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup hot water (about 180-190°F)
- 1/4 cup cold water
- 1/4 cup vegetable oil, plus more for cooking
- 1 bunch green onions (scallions), finely chopped
- 1/2 teaspoon sesame oil
- Pinch of white pepper
Instructions
- In a large bowl, combine the all-purpose flour and salt.
- Gradually pour in the hot water, stirring with chopsticks or a fork until shaggy dough forms.
- Add the cold water and continue to mix until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Divide the dough into 4 equal portions. Cover with a damp cloth and let rest for 30 minutes.
- While the dough rests, prepare the scallion filling. In a small bowl, combine the chopped green onions, sesame oil, and white pepper.
- On a lightly floured surface, roll one portion of dough into a thin rectangle, about 8×12 inches.
- Brush the surface of the dough with a thin layer of vegetable oil.
- Sprinkle a quarter of the scallion mixture evenly over the oiled dough.
- Starting from one long edge, tightly roll the dough into a log.
- Coil the log into a spiral shape, tucking the end underneath.
- Gently flatten the spiral with your palm and then roll it out into a 6-7 inch round pancake.
- Repeat with the remaining dough portions and scallion filling to make more homemade scallion pancakes.
- Heat 1-2 tablespoons of vegetable oil in a large skillet or non-stick pan over medium heat.
- Place a scallion pancake in the hot pan and cook for 3-5 minutes per side, or until golden brown and crispy.
- Press down gently on the pancake with a spatula while cooking to ensure even browning and crispiness.
- Remove the cooked scallion pancakes from the pan and drain on a paper towel-lined plate.
- Serve the crispy scallion pancakes warm with your favorite dipping sauce for scallion pancakes.
Notes
- For extra flaky scallion pancakes, you can make an oil paste with flour and oil to spread on the dough before adding the scallions.
- You can freeze uncooked scallion pancakes for later. Place parchment paper between each pancake and store in an airtight container for up to 1 month.
- To cook frozen scallion pancakes, simply pan-fry them directly from frozen, adding a few extra minutes to the cooking time.
- Experiment with different dipping sauces to find your favorite accompaniment for these savory flatbreads with scallions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Tasty Starters
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
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