Let’s Make: Scallion Pancakes. A Chinese Masterpiece
The most flakiest, aromatic, and crunchiest Asian pancake are super easy to make. It’s very versatile and can work as a breakfast, side dish, or snack. Chinese children grow up eating this masterpiece.
It is often found at asian night markets and random hole in the walls. The sketchier and more disgusting the shop looks, the more delicious their scallion pancakes usually are. This is further exemplified when the eatery has a sign posted on the wall that safety inspection has given the place a B grade on cleanliness.
The roux of Butter, Oil, Garlic, and Flour is not traditional, but it’s truly what brings this recipe above all of the other scallion pancakes.
Let’s Get Cooking!
In-Depth Recipe At The Bottom
Scallion Pancakes
Ingredients
Dough:
- 2.5 C Flour (More for dusting etc.)
- 1 Tsp Salt
- 1 Tbsp Sugar
- ¾ C Warm Water
Roux and Filling:
- ½ C Oil
- 2.5 Tbsp Butter
- ½ C Flour
- 1 Tbsp Garlic (Grated)
- 6-10 Stalk Scallions (Sliced & Dependent on Taste)
Instructions
Procedure
- Mix the dough ingredients together until it becomes a smooth yet somewhat sticky dough. Let it rest.
- In a pot, melt together oil and butter on medium heat. Add in flour and whisk until it becomes a homogenous paste, then mix in grated garlic and remove from heat.
- Roll the dough into a log and cut 6 even dough knobs. Flatten each knob into thin pancakes and add in the cooled down roux and sliced scallions. Roll into snakes then into a pinwheel and flatten. Repeat steps 3 and 4 for the remainder of the dough pieces.
- Fry on an oiled medium high heat pan until both sides are golden brown and cooked. Cut and eat. (Wrap the other uncooked pancakes in parchment paper or plastic wrap and freeze individually to store)
Notes
In-Depth Recipe:
Scallion Pancakes:
- Mix Flour, Water, Salt, and Sugar together until it becomes a smooth yet somewhat sticky dough. Let it rest.
2. To Make the roux, melt together the Oil and Butter In a pot on medium heat, . Add in the Flour and whisk until it almost becomes a paste. Remove the pot off of heat, mix in the Garlic, and let it cool.
3. Roll the dough into a log and cut out 6 even dough knobs. Roll out a knob of dough into a thin pancake and evenly spread the cooled down roux on it. Then, spread out some Sliced Scallions on top. Roll it into a a log then create a pinwheel. Try to squeeze the seams together and flatten into a pancake again. this will create a beautiful flaky spiraled pancake. See video for more clarification. Do the same for the other knobs of dough.
4. Fry on an oiled medium high heat pan until both sides are golden brown and cooked. Cut and eat. (Wrap the other uncooked pancakes in parchment paper or plastic wrap and freeze individually to store). If frying previously frozen pancakes, you can either let them defrost first or directly put them on a medium heat pan to fry. I prefer to let them defrost first though.
