Scallion Pancakes
As a child, I remember eating these light, flaky, crispy pancakes and thinking I enjoyed them more than the sweet breakfast version. This is still true today as I take a bite drizzled with sesame oil. With a bit of practice, anyone can make these delicious scallion pancakes.
Scallion Pancakes
As a child, I remember eating these light, flaky, crispy pancakes and thinking I enjoyed them more than the sweet breakfast version. This is still true today as I take a bite drizzled with sesame oil. With a bit of practice, anyone can make these delicious scallion pancakes.
Cooking Instructions
- 1
Mix 1 cup flour and salt.
- 2
Pour in the boiling water and mix. Mixture will look crumbly.
- 3
When cooled to the touch, use hands to mix and form a dough ball. Knead on a hard surface for 3-4 minutes.
- 4
Cover with a bowl and let the dough rest while you make a roux.
- 5
Melt the butter in a saucepan. Add in flour and mix thoroughly. Add in spices and stir just until mixture starts to bubble. Remove from heat.
- 6
On a floured surface roll out your dough into a rectangle. It should be thin enough that it will tear if you try to lift it.
- 7
Using a pastry brush, cover the rectangle with the roux. Spread evenly.
- 8
Sprinkle scallions over the dough, spreading evenly and using all of them.
- 9
Starting at one of the short sides, tightly roll the dough into a log. Then, taking one end, roll the log into a tight spiral.
- 10
Using a rolling pin, lightly flatten the spiral to a thin layer and roll another log. Cut the log into 5 pieces. Turning each piece upward so that you can see the inner spiral, flatten each of the 5 pieces.
- 11
Heat a nonstick pan to medium heat. Add oil and when hot enough, add one pancake at a time and fry until golden brown on both sides. Remove pancake and sprinkle with salt flakes. Repeat for all 5 Pancakes.
- 12
Drizzle with sesame oil and enjoy.
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