Extra-Flaky Scallion Pancakes Recipe
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Prep Time
35m
Cook Time
20m
Total Time
55m
This extra-flaky scallion pancakes recipe creates a delicious and crispy dish that is perfect for a savory breakfast or snack. The combination of all-purpose flour, boiling water, toasted sesame seed oil, and thinly sliced scallions results in a flavorful and satisfying dish. Paired with a tasty dipping sauce, it's a must-try!
Ingredients
Servings:
4
Scale:
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0.25
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For The Pancakes
For The Dipping Sauce
To Cook
Steps
1
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
2
Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
3
Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls.
4
In a small bowl, whisk together sauce ingredients and set aside at room temperature.
5
Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories996kcal
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Fat56g
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Saturated Fat8g
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Carbohydrates114g
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Fiber5g
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Sugar2g
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Protein12g
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Cholesterol0mg
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Sodium605mg
Percent Daily Values are based on a 2,000 calorie diet.