Easy Scallion Pancakes
These Easy Scallion Pancakes are crispy, flaky, and packed with flavor! Perfect as a snack or appetizer, made with simple ingredients and ready in under an hour.
Equipment
- Mixing Bowl
- Rolling Pin
- Non-stick Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- ½ cup hot water
- ½ cup cool water
- 4 tablespoons vegetable oil plus more as needed
- 1 cup scallions several bunches, thinly sliced (green parts only)
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 pinch sesame seeds
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Gradually add ½ cup of hot water, mixing until the mixture comes together. Then slowly add ½ cup of cool water until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth or plastic wrap and let rest for at least 30 minutes.
- While the dough rests, thinly slice the green parts of the scallions and set aside in a bowl.
- Divide the dough into four equal portions. Roll out one portion on a floured surface into a thin circle about 8-10 inches in diameter. Repeat with remaining portions.
- Brush a thin layer of vegetable oil over the rolled-out dough. Evenly sprinkle a quarter of the sliced scallions on top. Roll the dough into a log from one edge, coil the log into a spiral, flatten gently, and roll out again into a thin circle.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Cook the pancake for 2-3 minutes on each side until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed.
- In a small bowl, mix 4 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 cloves minced garlic, 1 tablespoon honey, and 1 teaspoon sesame oil. Top with a pinch of sesame seeds for crunch.
Notes
- Don’t rush the dough resting period; it’s essential for tender pancakes.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days and reheat by pan-frying.
- Try adding chopped herbs or vegetables for a fresh twist and extra nutrition.