Mastering the Art of Crispy Scallion Pancakes

Crispy and Flaky Scallion Pancakes - Easy and no bake recipe!https://youtu.be/WJI---NpWYwScallion Pancakes savoury, unleavened flatbreads folded with oil and finely minced scallions (green onions). The exterior is crispy and golden-brown. When cooked properly, the outer layer has a delightful crunch that contrasts beautifully with the inner layers. Inside, the pancake is composed of multiple thin, flaky layers. The combination of the crispy outer shell and the tender, flaky inner layers creates a dynamic texture that makes scallion pancakes distinct and enjoyable. The fresh scallion taste, balanced with the rich, umami notes from the oil, creates a well-rounded and memorable culinary experience.

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Scallion Pancakes

Yield: 6

Author: apronmode

Prep time: 20 MinCook time: 20 MinInactive time: 25 MinTotal time: 1 H & 5 M

Make crispy and flaky scallion pancakes at home with this easy recipe! Learn how to create perfect dough, layer in fragrant green onions, and fry to golden perfection. These savoury pancakes make a great snack or side dish and are ready in just 45 minutes!

Ingredients

Dough

• 300g All-purpose Flour
• 1/2 tsp Salt
• 1/2 cup Boiling Water
• 1/4 cup Room Temperature Water

Roux

• 50g All-purpose Flour
• 1/4 cup Oil
• A pinch of Salt
• Finely Chopped Green Onions
• Oil for frying

Instructions

1. In a large mixing bowl, whisk together the flour and salt.
2. Gradually drizzle in the hot water while stirring with chopsticks or a fork until the water is absorbed.
3. Slowly add the room temperature water, mixing until you see many dough flakes.
4. Kneading for about 5 minutes until it forms into a dough.
5. Cover the dough with a damp cloth or plastic wrap and let it rest for 20-25 minutes. This allows the gluten to relax, making it easier to roll out later.
6. To make the roux, in a small bowl, combine the flour, oil, and salt. Mix until a smooth paste forms. Set aside.
7. After the resting period, knead the dough for another minute, then divide it into 6 equal pieces (about 75g each). Roll each piece into a ball.
8. On a lightly floured surface, roll each ball into a thin rectangle (about 10x6 inches).
9. Spread 1 tablespoon of the roux evenly over the dough, leaving a 1.5 cm border on the top and left edges.
10. Sprinkle a generous amount of chopped scallions over the roux.
11. Starting from the bottom edge, roll the dough tightly into a log. Then, coil the log into a spiral shape (like a snail).
12. Gently flatten the spiral with your hand, then use a rolling pin to roll it out into a thin circle (about 6-8 inches in diameter). Repeat with the remaining dough.
13. Heat a generous amount of vegetable oil in a large pan over medium heat (enough to cover the bottom of the pan).
14. Once the oil is hot, carefully place one pancake in the pan. Fry for about 2-3 minutes on each side, flipping frequently to ensure even cooking, until both sides are golden brown and crispy. Adjust the heat as necessary to prevent burning.
15. Add more oil for each new pancake.
16. Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil. Serve warm with soy sauce or your favourite dipping sauce.

Notes

• Dough Consistency: If the dough feels too dry, add a little more water. If it’s too sticky, sprinkle in a bit more flour.
• Resting Time: Don't skip the resting time; it’s essential for a tender texture.
• Use neutral oils like vegetable or canola oil to let the pancake flavours shine through.
• These pancakes can be made ahead of time and frozen. Just reheat in a skillet when ready to serve.

The kitchen was filled with the earthy aroma of freshly chopped scallions, a scent that instantly transported the cook back to the bustling food markets of their childhood. Today, they were taking on the challenge of creating perfectly crispy scallion pancakes, a beloved comfort food that, when done right, delivered both flavour and texture in every bite. With the ingredients lined up on the counter—flour, salt, and water—the dough-making process began. Hot water was poured into the flour, steam rising from the bowl as the dough slowly came together, forming the base of the dish.

As they kneaded the dough, they could feel the tension of the gluten forming beneath their hands, ensuring the pancakes would have that perfect chew. After resting the dough, they prepared the roux—an essential component for achieving the flaky layers that scallion pancakes are famous for. A smooth mixture of oil and flour was whisked together, and a generous amount of finely chopped scallions were folded in, their vibrant green colour a reminder of the fresh flavours to come.

Rolling out each piece of dough into a thin rectangle was a delicate task. Too thick, and the pancakes would be dense; too thin, and they would tear. But today, the dough was pliable and cooperative, stretching just enough to create the perfect surface for the roux. The scallion mixture was spread evenly over the dough, and soon, each pancake was carefully rolled into a tight log, then coiled into a spiral, ready to be flattened into the final round shape.

The real magic happened when the first pancake hit the hot oil. A sizzle filled the air, and the kitchen was soon filled with the irresistible smell of frying dough. The pancake began to puff slightly, its edges turning golden brown while the centre remained soft yet crisp. Flipping the pancake with tongs, the cook admired how the layers of dough and scallions separated slightly, promising a flaky texture with every bite.

With each pancake fried to perfection, the cook couldn’t resist sneaking a taste. The first bite was a revelation—crispy on the outside, tender and chewy on the inside, with bursts of fresh onion flavour throughout. It was a snack that transported them to a simpler time, a dish that brought warmth and comfort with every bite. As the remaining pancakes cooled on a paper towel, they thought about how this simple recipe managed to pack so much flavour and texture into one humble dish.

Whether eaten plain or dipped in soy sauce, these scallion pancakes were the ultimate savoury indulgence. And as they sat down to enjoy their creation, they knew that this would be a recipe they’d return to time and time again, perfecting it with each attempt, but always enjoying the delicious results along the way.