I heard about Scallion pancakes for quite some time but until recently I did not recognise the beauty of this recipe.
The “original” Scallion pancakes (with scallions and five spices) are a wonderful mix of crunchy and soft and flaky, and go lovely by themself as well as alongside some curry or with a full English breakfast instead of the bread.
The “technique” behind Scallion pancakes is also a huge canvas to create other versions like for example the Cinnamon and sugar one (that I already tried and it’s coming soon), or garlic and cumin ones and chilli oil and scallion ones.
Ingredients for 4 Scallion pancakes
- 250g of plain flour + 2 tablespoons of flour
- 160g of hot water
- A bunch of scallions/green onion (depending of how much you want)
- 2 tablespoons of oil or lard
- Half a teaspoon of Five spices mix
- 1/4 teaspoon of salt (flaky salt would even be better)
- Mix the 250g of flour and the hot water. If you are using a dough mixer, use the bread hook. If you go by hand, use some chopsticks at first to mix until you do not have any dry flour left, from that point knead it until combined.
- Let the dough rest for 15 to 30 minutes, covered with a damp towel or some cling film.
- During this time, chop the scallions thinly.
- Also mix the remaining 2 tablespoons of flour with the oil/lard, salt and the Five spices mix to make the spice paste.
- After resting the dough, slightly oil it and oil your rolling pin, and roll out the dough into a rectangle of a thickness of 1 to 2 mm.
- Spread the spice paste evenly, leaving approximately 1cm at the top without the paste (so it can stick better) and top it with the sliced scallions.
- Gently roll the dough into a cylinder shake (like a Swiss roll).
- Cut into 4 cylinders, turn each peace on the flat end and press it down into a thin pancake (you can do it by hand or with the rolling pin)
- Preheat some oil in a pan on medium heat and cook the pancakes with the lid on until golden-brown before flipping them.