Ingredients
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2 cups all-purpose flour
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1 cup warm water
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1/2 cup finely chopped scallions (green onions)
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2 tablespoons sesame oil
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2 tablespoons vegetable oil
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1/2 teaspoon salt
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1 Cooking spray or extra vegetable oil for frying
Directions
In a large mixing bowl, combine the all-purpose flour, warm water, and salt. Mix until a dough forms, then knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
Roll Out Pancake Dough:
Direction: After resting, divide the dough into 4 equal portions. Take one portion and roll it out into a thin rectangle on a floured surface. Brush the surface with sesame oil, then sprinkle a quarter of the chopped scallions evenly over the dough.
Fold and Roll:
Direction: Carefully fold the dough in half lengthwise, creating a half-moon shape. Roll this folded dough into a tight spiral, tucking the ends underneath to form a small disk. Repeat with the remaining portions.
Repeat and Cook:
Direction: Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or vegetable oil. Take one of the rolled dough disks and roll it out again into a thin pancake, approximately 6-8 inches in diameter. Place it in the hot skillet and cook for about 2-3 minutes on each side, or until golden brown and crispy. Repeat with the other dough portions.
Serve Hot:
Direction: Slice the cooked scallion pancakes into wedges and serve them hot. Optionally, you can dip them in soy sauce or your favorite dipping sauce.
Scallion pancakes are best enjoyed fresh and hot. You can customize the dipping sauce with soy sauce, vinegar, and a dash of sesame oil for added flavor.
Steps
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1
Done
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Prepare Pancake Dough: |
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