Scallion Pancakes


  • 2 1/2 cups white flour
  • 1 cup warm water
  • Canola or vegetable oil
  • Kosher salt
  • 4 bunch scallions
  • Sesame oil

Mix 2 1/2 cups flour with 1 cup water and stir until it begins to come together. Knead by doubling the dough over and pressing it down repeatedly, until the dough is very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt.

Cut the dough into 4 equal parts. Roll dough out until it is a thin rectangle at least 12 x 9 inches. Brush the top of the dough with sesame oil, then sprinkle it evenly with chopped scallions and kosher salt.

Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Cut the dough snake in two equal parts.Take one of these halves and coil into a round dough bundle. Roll out the coiled dough bundle again into a flat, smooth, round pancake.

Heat a well oiled 10-inch heavy skillet or sauté pan over medium-high heat. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook until golden brown, about 2 minutes, on one side, then flip and cook other side for about 2 minutes. Let drain and cool on paper towels, salt, and serve with soy sauce.

Note: Dough will keep in the fridge for up to 5 days as a ball or as individual pancakes stacked between wax paper.

From The Kitchn


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