Scallion Pancakes
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
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)
Video
Notes
Pancakes can be frozen and then pan fried after rolling them out.
They can be pan fried after being defrosted or fried frozen. I prefer to let them defrost and rise a little though.