Yield (pancake)
Original: 1 pancake
Scallion Pancakes
Flaky pan-fried scallion pancakes with an optional dipping sauce
BreadPrep: 35 minCook: 18 min
Recipe
Ingredients
- 62.5 g Plain flour, For dough
- 40 ml Boiling water
- 0.67 g Salt, For dough
- 15 g Spring onions / scallions, Finely sliced. Use up to 22.5 g.
- 2 g Plain flour, For flaky oil paste
- 7.5 ml Neutral oil, For flaky oil paste
- 0.33 g Salt, Optional extra for flaky oil paste
- 10 ml Neutral oil, For frying. Use as needed.
- 7.5 ml Soy sauce, Optional dipping sauce
- 3.67 ml Rice vinegar or black vinegar, Optional dipping sauce
- 1.17 ml Chilli oil, Optional dipping sauce
- 0.5 g Sugar, Optional dipping sauce
Method
- 1. Mix the flour and salt for the number of pancakes you are making.
- 2. Stir in boiling water until shaggy.
- 3. Knead for 3-5 minutes.
- 4. Cover and rest for 20-30 minutes.
- 5. Mix the paste flour with oil to make the flaky oil paste.
- 6. Divide dough into 1 piece per pancake.
- 7. Roll each piece thin, brush with paste, add scallions, roll into a log, then coil.
- 8. Flatten and roll to 3-4 mm thick.
- 9. Fry with a little oil for 2-3 minutes per side until golden.