These pancakes have become our new weekend “go-to” lunch.
So simple and so easy to throw together.
If you love dumplings, then you’ll love these scallion pancakes.
What You’ll Need:
-1 1/2 cups all purpose flour (full disclosure: I used bread flour; it’s the only flour I had on hand and it worked beautifully.)
-3/4 cup hot water
-1/2 tsp salt
-1 bunch of scallions; chopped
-sunflower oil (you could also use sesame oil or canola oil too)
In a medium sized bowl, combine flour, salt, and hot water . Stir until dough starts to form. Knead the warm dough until it’s smooth and slightly elastic. Cover with a dish towel and let rest for 30 minutes.
Now, step-by-step visual instructions on how to make these scallion pancakes:
First: Let your dough rest for 30 minutes
Cut dough into 8 equal pieces
Roll the pieces into dough balls
Using a rolling pin, flatten a dough ball
sprinkle 1/8 of the chopped scallions onto the flatten dough round
Keep Rolling! (until it’s a scallion filled dough tube)
Now, roll it up (again); until it resembles a snail’s shell (are you still with me?)
Using the palm of your hand, flatten the rolled dough tube
Use a rolling pin to flatten the pancake into a 4″ round. Repeat these steps 7 more times; layering each completed pancake between pieces of parchment.
In a cast iron skillet, heat several tablespoons of oil until HOT. Carefully place pancakes in the hot oil. Turning after a minute or two (until either side is barely browned). Place on paper-towel lined plate (or a wire rack) to cool while you finish frying the rest.
Serve with soy sauce. Enjoy.
Makes 2-4 servings