It’s day 4,567 of lockdown. Not really, but truthfully, I’m not sure what day it is anymore. I’m bored with the food I’ve been cooking and am craving good, home-cooked chinese food. My supplies are limited so I thought about a recipe that is simple and comforting. The savory goodness of a chewy, flaky scallion pancake is unbeatable. After I made it, I shared some pictures on my instagram story and people wanted the recipe. So here it is!
How To Make Scallion Pancakes
INGREDIENTS
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2 1/2 cups white/all purpose flour
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1 cup warm water
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Sesame oil for pancakes
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Coarse kosher salt or sea salt
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1 big bunch of scallions
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Sunflower oil or another high smoke point oil for the pan, such as vegetable, canola, or peanut oil
GEAR
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Rolling pin (optional)
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Baking sheet, pastry board or cutting board-any flat surface to roll out dough
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10-inch skillet or sauté pan
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tongs or spatula
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Damp cloth to cover dough
INSTRUCTIONS
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Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup warm water. Knead by doubling the dough over and pressing it down repeatedly until the dough is smooth. Coat this ball of dough lightly in sesame oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
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Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth countertop or pastry board). Roll out one part of the dough. Let it be thin.
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Chop the scallions: Finely chop scallions. Use green tops and the very top of the white parts. Set aside.
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Coating the dough: Lightly brush the top of your dough with oil. Sprinkle chopped scallions and salt on the dough. Be liberal with both ingredients.
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Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.
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Cut in half: Cut the dough snake in two equal parts.
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Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let rest for at least 15 minutes, while you repeat this process with the rest of the dough.
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Make a pancake: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.
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Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat. Oil it with a drizzle of sunflower oil (canola, vegetable, or peanut). When the oil shimmers, pick up the pancake dough and lay it gently in the pan. Pancake should sizzle, but not burn. Cook for 2 minutes on one side or until golden brown.
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Flip and cook for an additional 2 minutes: Flip the pancake over with tongs (or spatula) and cook for an additional 2 minutes, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.
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To Serve: Cut the pancake into wedges and serve immediately with dipping sauce (recipe below), soy sauce or sauce of your choosing.
Dipping Sauce
INGREDIENTS
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Soy sauce
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Rice wine vinegar
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Sugar
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Scallions
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Ginger root (optional)
INSTRUCTIONS
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Combine: Mix equal parts soy sauce and rice wine vinegar in a small bowl.
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Add sugar: Add sugar to mixture to taste
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Top with scallions and ginger: Optional
NOTES
Yields eight pancakes.
Recipes calls for sesame oil for the dough. This oil can be substituted for any neutral oil. Oil for the pan should be a high smoke point oil.
Scallion pancakes taste better when served immediately. If you want to make the dough and save it for later, oil the dough and cover. Dough can be saved for up to five days in the refrigerator.
What to do with scallion stumps? Put cut scallions with root attached in a jar or glass of water…around one inch. Place on sunlit window sill. Watch your scallions regrow. Change water at least once a week.
xoxo
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