Crispy Flaky Scallion Pancakes from Scratch Recipe
This Crispy Flaky Scallion Pancakes from Scratch Recipe teaches you how to make deliciously crispy and flaky pancakes filled with fresh scallions.
Equipment
- large bowl
- nonstick skillet
- plastic wrap
- scraper
Ingredients
Dough Ingredients
- 400 g all-purpose flour medium gluten – provides structure
- 130 g boiling water hot portion to soften the dough
- 130 g room-temperature water cold portion for gluten strength
- 4 g salt enhances flavor and improves gluten
Oil Paste Ingredients
- 3 tablespoon all-purpose flour forms flaky layers when combined with oil
- 3 tablespoon cooking oil use corn or canola oil; heat until smoking
- ½ teaspoon salt for seasoning; adjust to taste
Additional
- 50 g chopped scallions use fresh green onions, finely chopped
Instructions
Kneading and Resting the Dough
- In a large bowl, mix 400g flour with 4g salt.
- Divide the flour roughly in half within the bowl using chopsticks.
- Slowly pour 130g boiling water into one side while stirring to form small clumps.
- Pour 130g room-temperature water into the other half, stirring as you go.
- Combine both halves and knead into a smooth dough.
- If rough, let it rest covered for 10 minutes and knead again.
- Cover with plastic wrap and let the dough rest for 30 minutes for better elasticity.
Preparing the Oil Paste
- Mix 3 tablespoon flour, ½ teaspoon salt, and 3 tablespoon heated then cooled oil in a bowl.
- Stir until smooth and flowing, like thick yogurt.
- Add a little more oil if it’s too dry.
Assembling the Raw Pancake
- Divide the rested dough into 3 equal pieces (~130g each). Shape into smooth balls.
- Flatten one piece and roll it into a 20cm round sheet.
- Spread a layer of oil paste evenly using a scraper.
- Sprinkle chopped scallions evenly over the surface.
- Make a small cut from the edge to the center.
- Starting from the cut, roll into a tight spiral log, gently stretching as you go.
- Seal the end and twist the roll 2–3 times, then flatten into a round disk.
Pan-Frying
- Gently roll the round disk into a 15–18cm thin pancake.
- Heat a nonstick skillet over medium heat with a thin layer of oil until lightly smoking.
- Place the pancake in the pan and immediately brush the top with a thin layer of oil.
- Cover with a lid and cook for 1–2 minutes to let steam help cook through.
- When the bottom is golden (after ~2 mins), flip and repeat—keep the lid on.
- Flip 2–3 more times until both sides are golden and the center puffs slightly.
- Gently press the center with chopsticks—if it springs back, it’s done.
Notes
Let the dough rest covered for 10 minutes and knead again if it feels rough before resting 30 minutes for elasticity. Heat oil until smoking then cool before mixing into flour for the oil paste. Use a lid during pan-frying to allow steam to cook the pancake through. Press the center with chopsticks to test doneness; it should spring back.
Nutrition
Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 150mgFiber: 2gVitamin C: 2mgCalcium: 1mgIron: 6mg
Tried this recipe?Let us know how it was!