Scallion pancakes are proof that simple is best. Flour. Water. Scallions. Oil. Roll, fold, pan-fry. The result? Crispy, flaky, impossibly layered discs of savory perfection. They disappear fast. Make extra.
Makes 4 scallion pancakes.
Step-by-Step Instructions
1
1
Make Dough
- Mix flour and salt in a bowl. Slowly add hot water, stirring with chopsticks until shaggy.
- Knead for 5–7 minutes until smooth. Cover and rest 30 minutes.
2
2
Make Scallion Oil
- Heat oil in a small pan. Pour over chopped scallions, salt, and five-spice powder. Stir. Set aside.
3
3
Roll & Layer
- Divide dough into 4 balls. Roll each into a thin rectangle (about 8×12 inches).
- Spread scallion oil mixture evenly over the dough.
- Roll the dough into a long log (like a cigar).
- Coil the log into a spiral (like a snail). Tuck the end underneath.
- Flatten gently with a rolling pin into a 6-inch circle.
4
4
Pan-Fry
- Heat 1 tbsp oil in a skillet over medium heat.
- Fry pancake for 2–3 minutes per side until golden brown and crispy.
- Repeat with remaining pancakes, adding oil as needed.
5
5
Serve
- Cut into wedges. Serve hot with dipping sauce. Watch them vanish.
Summary
Prep Time: 20 min + rest | Cook Time: 15 min | Total: 35 min + rest
Yield: 4 pancakes | Difficulty: Medium (rolling technique)
Storage Notes
Uncooked pancakes: Stack with parchment between. Freeze 3 months. Fry from frozen (no thawing). Leftovers: Reheat in dry skillet or oven at 375°F for 5 minutes. Never microwave (soggy death).
