Chinese Scallion Sesame Pancake
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Chinese Scallion Sesame Pancake
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Crispy pan-fried Chinese flatbread/pancakes made with flour, scallions, avocado oil, and sesame seeds
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Ingredients
- 2 cups all-purpose flour or wheat flour
- 3/4 cup water lukewarm
- 4-5 stalks scallion
- 1.5 tsp salt
- 1 tbsp sesame seed
- 2 tbsp avocado oil
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Instructions
- In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes.
- Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
- Meanwhile, chop the scallions finely. When the dough is well rested, divide the dough into 3-4 equal sizes.
- Place one of the dough onto a floured surface. Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible.
- Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape.
- Taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.
- Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
- Repeat step 5-9 with the other remaining dough. Heat a non-stick pan on medium heat, and brush the pan with some oil.
- Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn't too high, to prevent a burnt surface and without cooking the pancake thoroughly.
- Once done, place it on a plate and cook the remaining pancakes.
- Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.
Notes
- Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.
- Best served hot
- You may use leeks or chive in place of the scallions
- Makes 3 large pancakes or 4 medium. Each large pancake is 2 servings. Or if making 4 medium, each pancake will be a single serving.
- If using any other flour, the water flour ratio will vary slightly based on the type of flour you use. You will need a bit more water if using wheat flour.
- Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.
Nutrition Information
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Calories
305kcal
(15%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
875mg
(36%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
120IU
(2%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 875mg | 36% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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