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.
The Key Move
The coiling technique, combined with proper layering of oil and scallions, is essential for creating flaky, multi-layered pancakes.
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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.
The Method
COMBINE
In a large bowl, combine all-purpose flour (2 cups) and hot water (1 cup). Stir until a shaggy dough forms.
ADD
Add cold water (¼ cups) and knead the dough for 5-7 minutes until smooth and elastic.
Dough should be smooth and slightly tacky
COVER
Cover the dough and let it rest for at least 30 minutes.
DIVIDE
Divide the dough into 8 equal portions.
ROLL
Roll out one portion of dough into a thin oval, about 12 inches long.
Dough should be translucent
BRUSH
Brush the dough with sesame oil (¼ cups) and sprinkle with sliced scallions (1 bunch), salt (1 tsp), and white pepper.
Aromatic scallions fill the air
ROLL
Starting from one end, tightly roll the dough into a log.
COIL
Coil the log into a spiral, tucking the end underneath.
Spiral should be tight and compact
FLATTEN
Gently flatten the spiral with your palm, then roll it out into a pancake about 6 inches in diameter.
HEAT
Heat vegetable oil (¼ cups) in a skillet over medium heat.
FRY
Fry the pancake for 3-4 minutes per side, or until golden brown and crispy.
Pancake should be golden brown and crispy on both sides • Sizzling oil and fragrant dough
DRAIN
Drain on paper towels before serving.
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