Scallion pancake, a savory and crispy Chinese breakfast favorite, is surprisingly easy to make. Here’s a simple recipe to achieve that perfect golden crunch and tender inside.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ tsp salt
- 3-4 chopped scallions (green parts preferred)
- 2 tbsp cooking oil
- Optional: 1 tsp sesame oil for extra flavor
Steps:
1. Make the dough: In a bowl, mix flour and salt. Gradually add warm water, kneading until a smooth, soft dough forms (about 5-7 minutes). Cover and let rest for 30 minutes.
2. Prepare the scallion filling: Chop scallions finely. If desired, mix with a pinch of salt and sesame oil.
3. Shape the pancake: Roll the dough into a rectangle (about ¼-inch thick). Spread 1 tbsp oil over the surface, then sprinkle scallions evenly. Roll the dough into a log, coil it, and press gently into a flat disk.
4. Cook the pancake: Heat 1 tbsp oil in a non-stick pan over medium heat. Place the pancake and cook for 3-4 minutes until golden. Flip, add another ½ tbsp oil, and cook the other side for 3-4 minutes until crispy.
5. Serve: Slice into wedges and enjoy warm, dipped in soy sauce or chili sauce.
Tips: For flakier layers, roll the dough thinner and fold it multiple times before adding scallions. Adjust oil based on desired crispiness. This versatile snack pairs perfectly with tea or as a side dish!
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