Scallion Pancakes — Crispy Layers
Unlock the secrets to perfect scallion pancakes! Crispy on the outside, chewy on the inside, and bursting with savory flavor.
Scallion Pancakes — Crispy Layers
Unlock the secrets to perfect scallion pancakes! Crispy on the outside, chewy on the inside, and bursting with savory flavor.
Key move
Roll dough thin, brush in oil lightly, scatter scallions, and coil it tightly before shaping; flatten to even thickness before pan-searing so layers stay separated.
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The Setup
- Large Bowl
- Skillet12-inch
- Rolling Pin
The Mise en Place
5 of 8Your prep station before cooking begins
The Dry Mix (0/6)
Dough is too sticky.
Add a tablespoon of flour at a time until the dough is manageable.
Pancakes are not crispy.
Make sure the oil is hot enough and don't overcrowd the pan.
Chef's Notes
For extra crispy layers, don't overcrowd the pan. Fry in batches over medium-high heat until golden brown.
Serve hot with a side of soy-ginger dipping sauce for a savory contrast to the sweet pancake.
The dough can be made and refrigerated for up to 2 days. Let it rest at room temp for 30 mins before shaping.
The Method
COMBINE
In a large bowl, combine all-purpose flour (2 cups) and hot water (1 cup). Stir until a shaggy dough forms.
Shaggy dough formed
ADD
Add cold water (¼ cups) and knead the dough for 5-7 minutes until smooth and elastic.
Dough is smooth and elastic
COVER
Cover the dough and let it rest for at least 30 minutes.
Dough has rested
DIVIDE
Divide the dough into 8 equal portions.
Dough divided into 8 portions
ROLL
Roll out one portion of dough into a thin oval, about 12 inches long.
Dough rolled into a thin oval
BRUSH
Brush the dough with sesame oil (¼ cups) and sprinkle with sliced scallions (1 bunch), salt (1 tsp), and white pepper.
Dough brushed and seasoned
ROLL
Starting from one end, tightly roll the dough into a log.
Dough rolled into a log
COIL
Coil the log into a spiral, tucking the end underneath.
Dough coiled into a spiral
FLATTEN
Gently flatten the spiral with your palm, then roll it out into a pancake about 6 inches in diameter.
Pancake formed
HEAT
Heat vegetable oil (¼ cups) in a skillet over medium heat.
Oil is hot
FRY
Fry the pancake for 3-4 minutes per side, or until golden brown and crispy.
Pancake is golden brown and crispy
DRAIN
Drain on paper towels before serving.
Pancake drained
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