Breads
Scallion Pancakes
Ingredients
- - 300 g (2 1/2 cups) plain flour
- - 180 ml (3/4 cup) hot water
- - 1/2 tsp salt
- - 4 tbsp vegetable oil, divided
- - 4 spring onions, finely chopped
- - 1/2 tsp salt, for the filling
Method
- Mix the flour and salt in a bowl, then gradually stir in the hot water to form a shaggy dough. Once cool enough to handle, knead for 8-10 minutes until smooth. Rest for 30 minutes.
- Divide the dough into 4 pieces and roll each into a thin rectangle.
- Brush each rectangle with oil, sprinkle with chopped spring onion and a pinch of salt, then roll up tightly into a log.
- Coil each log into a spiral, tuck the end underneath, and gently flatten with a rolling pin into a round pancake.
- Heat a little oil in a frying pan over medium heat and fry each pancake for 3-4 minutes per side until golden brown and crisp, pressing gently to encourage even layers.
- Cut into wedges and serve hot.
Introduction: Scallion pancakes are flaky, layered flatbreads laced with fragrant spring onion, achieved through a distinctive rolling and coiling technique that creates dozens of thin layers, a beloved street and breakfast food across China.
Cultural Background: Scallion pancakes are flaky, layered flatbreads laced with fragrant spring onion, achieved through a distinctive rolling and coiling technique that creates dozens of thin layers, a beloved street and breakfast food across China.
Tips: Coiling the rolled dough log into a spiral is what creates the pancake's signature flaky layers. Resting the dough properly makes it far easier to roll thin without tearing.
Variations: Add a pinch of five-spice powder to the oil brushed inside for extra fragrance. Serve with a simple soy-vinegar dipping sauce.
Storage: Refrigerate cooked pancakes wrapped in foil for up to 2 days, or freeze uncooked coiled dough for up to 1 month.
Reheating: Reheat in a dry or lightly oiled pan over medium heat until crisp and warmed through.
Nutrition: Approx. 260 kcal, 5g protein, 12g fat, 34g carbohydrate per pancake.
FAQs
Q: What makes scallion pancakes flaky?
A: Rolling the dough thin, brushing with oil, then rolling and coiling it into a spiral before flattening creates many thin layers that separate as they cook.
Q: Can scallion pancakes be frozen?
A: Yes, freeze the coiled, unrolled dough portions and roll out and fry from frozen or lightly thawed.