Scallion oil pancakes, a beloved Chinese street food, are crispy, flaky, and bursting with savory aroma. Here’s a simple recipe to recreate them at home.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ tsp salt
- 3-4 tbsp scallion oil (mix finely chopped scallions with 5 tbsp vegetable oil, ½ tsp salt, and a pinch of five-spice powder)
- Extra flour for dusting
Steps:
1. Make the dough: In a bowl, mix flour and salt. Gradually add warm water, kneading into a smooth dough. Cover and let it rest for 30 minutes.
2. Shape the pancake: Divide the dough into 4 balls. Roll one ball into a thin rectangle, brush with scallion oil, leaving a 1-inch border. Sprinkle extra chopped scallions.
3. Roll and coil: Fold the dough into a long strip, then coil it into a spiral. Flatten gently into a ½-inch thick pancake.
4. Cook: Heat a non-stick pan over medium heat. Add the pancake and cook for 3-4 minutes per side until golden and crispy. Press gently with a spatula to ensure even cooking.
5. Serve: Cut into wedges and enjoy warm, optionally dipped in soy-vinegar sauce.
Tips: For extra flakiness, repeat the rolling and coiling process twice. Adjust scallion oil quantity to taste. These pancakes are best fresh but can be reheated in a toaster oven. Happy cooking!
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