I made some scallion pancakes yesterday night. I like it as a snack sometimes but I paired it with some soup on the side to make it more of a meal. Easy, breezy dinner. Nothing fancy.
There are lots of recipes floating around on the internet but this is how I do it. It’s really easy. If you have a stand mixer, even better because you can let the machine do all the kneading for you.
1 cup all purpose flour (plus some extra flour to prevent the dough from sticking when you roll it out)
1/2 cup boiling water
1/4 ice cold water
1 tablespoon oil
1/2 tsp table salt
2-3 stalks of scallions, finely chopped
2 tablespoons of oil to fry
- Place 1 cup of flour into a large mixing bowl.
- Into the flour, pour 1/2 cup of boiling water and stir. The boiling water is really necessary. Room temp or tepid water just won’t cut it. What you want to do is partially cook the flour.
- Add the ice water a little bit at a time to the flour mixture just until the dough comes together in one cohesive ball and no dry flour is left. I find that sometimes depending on the humidity I don’t even need to add the ice water; the hot water alone is enough to bring the dough together.
- Knead the dough until it’s smooth then let it rest covered for 30+ minutes. Letting the dough rest is important if you don’t want a tough, hard pancake.
- Next, roll the dough out as thin as possible into a rectangular shape. Use extra flour as necessary to prevent the dough from sticking as you’re rolling it out.
- Spread 1 Tb of oil and 1 tsp of salt evenly onto the surface of the dough.
- Sprinkle the chopped scallions onto the oiled dough.
- Roll the dough up tightly like a cigar. The more tightly you roll it, the more layers you’ll create.
- Next, take your cigar-shaped dough and coil it around itself, like a snail shape. This will help create even more layers.
- Flatten the dough with a rolling pin to make a pancake. I prefer crispier pancakes so I roll mine really thin. I usually make mine the same size as the skillet I plan to fry it in. If you like your pancakes more doughy, don’t roll it so thin.
- In a skillet over medium heat, heat 2-3 Tb of oil. Feel free to add more oil if you see the need. I find that it’s better to use too much oil rather than too little oil if you want a crispy texture. With too little oil, the surface of the pancake burns more easily and crisps up/browns unevenly. Don’t worry about it making your pancake greasy. As long as you heat the skillet and oil well beforehand your pancake won’t soak up a lot of oil.
- Fry the pancake in the skillet until it’s brown and crispy on one side, then flip the pancake and repeat with the other side.
- Remove the cooked pancake from the skillet and place on paper towels to drain the excess oil.
That’s the recipe per pancake. If you want to make two pancakes, double the recipe ingredients. If you want to make three, triple it. If you want to make four, quadruple it. Etc. You get the idea.
I prefer to eat my pancake as is without a dipping sauce so if you plan on dipping the pancake in soy sauce, you’ll need to adjust the amount of salt I listed in the recipe (or leave the salt out completely) or else it’ll be too salty.