Scallion Pancakes
Crispy, flaky Chinese flatbread layered with aromatic scallion oil and salt. Pan-fried until golden, these are best served hot with soy sauce or chili oil for dipping.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup boiling water
- ½ cup neutral oil (divided)
- 8 whole scallions, white and light green parts only
- 1.5 tsp salt
- ¼ tsp white pepper
- 2 tbsp soy sauce or chili oil (for serving)
Instructions
- 1
Mix flour with salt in a large bowl. Pour in boiling water and stir with a wooden spoon until shaggy.
- 2
Let cool 5 minutes, then knead on a lightly oiled surface for 2 minutes until smooth and elastic.
- 3
Shape into a ball, cover with a damp cloth, and rest for 15 minutes.
- 4
Slice scallions into thin rings. Divide dough into 4 equal pieces and shape each into a ball.
- 5
Roll one ball on an oiled surface into a 6-inch circle. Brush with 1 tbsp oil and sprinkle salt, white pepper, and scallions.
- 6
Tightly roll the circle into a rope, coil it, then press flat into a 1/4-inch disk. Repeat with remaining dough.
- 7
Heat 2 tbsp oil in a 12-inch skillet over medium until it shimmers, ~90 seconds.
- 8
Pan-fry one pancake 3 minutes per side until deep golden brown and crispy. Drain on paper towels.
- 9
Repeat with remaining pancakes, adding 2 tbsp oil as needed between batches.
- 10
Serve hot with soy sauce or chili oil for dipping.
Tools you’ll need
- large mixing bowl
- wooden spoon
- cutting board
- chef's knife
- 12-inch skillet
- oil brush or small spoon
- rolling pin or hands
- paper towels
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