EATS: Scallion Pancake Recipe

Lately, I’ve been working on creating the perfect crispy scallion pancake recipe. Scallion pancake comes from China. It’s popular both as a side dish and street food and can be eaten for any meal. It’s both pan fried and baked giving it layers of crispy and slightly soft (in the center) texture. Scallion pancake can be served with dipping sauces such as chili ginger or soy or enjoyed as is. The ingredients are simple and likely you already have everything you need to create this recipe on hand.

Scallion Pancake Dough Ingredients

• 2 cups all purpose flour + extra for rolling out

• 1/2 teaspoon kosher salt

• 3/4 cup water

• 1 teaspoon oil (for coating)

  Dough Instructions: Using a rubber spatula, mix flour, salt and water together. Dough should be pliable but not too wet. Use more flour if you need to dust. Coat with a little bit of oil to prevent sticking to the bowl. Cover the top with plastic wrap and allow to rest in the refrigerator for one hour.

Scallion Pancake Filling

• 3 Tablespoons vegetable oil (or bacon lard)

• 1/4 cup all purpose flour

• 1/2 teaspoon salt

• 1 bunch of scallions, finely chopped

Scallion Pancake Instructions

• Mix salt, flour, and oil into a bowl.

• Remove dough from the refrigerator. Let sit in room temperature for 15 minutes.

• Portion the dough into balls, the size should be a little larger than a golf ball.

• Dust your table with flour. Using a rolling pin roll each ball into a thin oblong shape. NOTE: Be sure each pancake is thin when rolled out. If too thick the pancake will be doughy in the center.

• Spread the flour + fat mixture on top, covering the center portion. Then sprinkle scallions on top of the fat.

• Tuck and roll each piece until it forms a burrito shape.

• Then flatten each piece with the palm of your hand.

• Preheat oven to 375.

• In a non-stick pan add 3 Tablespoons of oil over medium high heat. Carefully add the flattened pancakes. Allow to cook for about 2 minutes until golden brown. Flip and lightly press each pancake with a spatula or a meat meat tenderizer. Cook until golden brown, approximately two more minutes. Add more oil if necessary.

• Place on a sheet tray with a rack and back in the oven at 375 for 10 minutes.

• Remove from oven and allow to cool a little. On a cutting board, cut each pancake into quarters. Plate and serve with dipping sauce.