Scallion pancakes

Scallion pancakes

43 ratings

Yingjie, Scientist


β€žThese pancakes are delicious and incredibly simple, ready in under an hour. Ideal to have with drinks with friends, or serve as a starter at a dinner party.β€œ

Difficulty

Medium πŸ‘
45
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-2+
300 g
flour (plus extra for work surface)
200 ml
water
6
scallions (divided)
1
white onion
1 tsp
five spice powder
1 tsp
salt
vegetable oil for frying
Metric
Imperial
  • 300 g flour (plus extra for work surface)
  • 200 ml water
  • 6  scallions (divided)
  • 1  white onion
  • 1 tsp five spice powder
  • 1 tsp salt
  • vegetable oil for frying

Utensils

  • large frying pan
  • plastic wrap
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • large mixing bowl
  • rolling pin

Enjoy with

Cava
Cava pairs exceedingly well with moderately hearty Asian dishes such as these scallion pancakes.

Nutrition per serving

Cal
750
Protein
18g
Fat
19g
Carb
128g

Step 1/6

Combine the flour and water in a large mixing bowl. Work into a smooth dough. Set aside.
  • 300 flour
  • 200 ml water
  • 1 pinch salt
  • cooking spoon
  • large mixing bowl

Combine the flour and water in a large mixing bowl. Work into a smooth dough. Set aside.

Step 2/6

Halve the white tops of half of the scallions lengthwise, then roughly chop them; finely chop remaining scallions. Julienne the onion.
  • 6 scallions
  • 1 white onion
  • cutting board
  • knife

Halve the white tops of half of the scallions lengthwise, then roughly chop them; finely chop remaining scallions. Julienne the onion.

Step 3/6

In a small saucepan over medium heat, heat enough oil to cover the roughly chopped scallions and onion, and continue to fry them for approx. 10 min. until golden brown. Remove from heat and set aside.
  • vegetable oil for frying
  • small saucepan

In a small saucepan over medium heat, heat enough oil to cover the roughly chopped scallions and onion, and continue to fry them for approx. 10 min. until golden brown. Remove from heat and set aside.

Step 4/6

Divide dough in half and flour a work surface. Roll each piece of dough into a long, thin strip and coat with a small spoonful of scallion-infused oil, five spice powder, and salt. Sprinkle remaining chopped scallions on top, reserving some for garnishing.
  • 1 tsp five spice powder
  • 1 tsp salt
  • flour (for work surface)
  • rolling pin

Divide dough in half and flour a work surface. Roll each piece of dough into a long, thin strip and coat with a small spoonful of scallion-infused oil, five spice powder, and salt. Sprinkle remaining chopped scallions on top, reserving some for garnishing.

Step 5/6

Tightly roll the dough into a ball from one of the short ends; press down with the palm of your hand. Cover with plastic wrap and let rest for approx. 10 – 15 min. Remove plastic wrap and roll into a large, flat pancake, approx. size of the frying pan.
  • plastic wrap

Tightly roll the dough into a ball from one of the short ends; press down with the palm of your hand. Cover with plastic wrap and let rest for approx. 10 – 15 min. Remove plastic wrap and roll into a large, flat pancake, approx. size of the frying pan.

Step 6/6

Heat some of the remaining scallion-infused oil in a large frying pan over medium-high heat. Add the pancake and cook for 2 – 3 min. per side until golden brown. Transfer to a paper towel-lined plate to drain. Cut into wedges for serving and garnish with remaining chopped scallions. Enjoy!
  • 2Β½ tbsp scallion-infused vegetable oil
  • large frying pan

Heat some of the remaining scallion-infused oil in a large frying pan over medium-high heat. Add the pancake and cook for 2 – 3 min. per side until golden brown. Transfer to a paper towel-lined plate to drain. Cut into wedges for serving and garnish with remaining chopped scallions. Enjoy!