Flaky Scallion Pancakes

The key to flaky scallion pancakes is how you roll the dough.

Flaky Scallion Pancakes

5 from 1 vote
Course: Starch, Techniques, SnackCuisine: ChineseDifficulty: Medium
Servings

4

pancakes
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

The key to having flakey scallion pancakes is to roll the dough as detailed in the recipe!

Ingredients

  • 2 cups 2 2 cups all-purpose flour

  • 1/2 cup 1/2 1/2 all-purpose flour for work surface

  • 1 cup 1 1 cup boiling water

  • 1/4 cup 1/4 1/4 cup sesame oil

  • 1 cup 1 1 cup chopped scallions

Directions

  • Place flour in electric dough mixer. While mixer is on, slowly pour in boiling water until flour comes together and forms a dough.
  • Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
  • Divide dough into 4 parts. Roll one part into a round ball and then using a rolling pin, roll out the dough into an 6 inch pancake. Brush the dough with sesame oil and then roll it up into a jelly roll.
  • Twist the jelly roll into a tight spiral and tuck the end underneath. Using the rolling pin again, flatten the spiral into a 6 inch pancake again.
  • Brush the dough with sesame oil again and then sprinkle scallions on top. Re-roll the circle into a jelly roll and then into a tight spiral again. Using the rolling pin, flatten the spiral into a 6 inch pancake again. You will see that the scallions are now inside the circle.
  • Repeat steps 4-6 again for the remaining 3 parts.
  • Heat a non-stick skillet to a medium heat with sesame oil and then carefully place a pancake in the oil. Fry each side using tongs to flip until you achieve a golden brown color. Sprinkle with salt and then place on a paper towel to absorb any excess oil. Cut and serve.