Scallion Pancakes
User Reviews
5.0
159 reviews
Excellent
Scallion Pancakes
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These Scallion Pancakes are flaky, crispy, salty, and completely addictive. Plan ahead for a bit of rest time for the dough. Serve these guys immediately after frying, and watch them disappear!
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Ingredients
- 3 cups all purpose flour
- 1 cup boiling water
- ⅓ cup cold water
- 6 T salted butter softened
- 6 T chopped green onions
- table salt
- oil for frying
Instructions
- Place flour in a large bowl. Add boiling water and mix with wooden spatula (will be thick and rather dry.) Let cool a few minutes. Add the cold water and knead the dough 5 minutes, until it is smooth. If dough is too sticky, add a bit more flour. Dough should be pliable and smooth, a bit tacky (like play-dough) but not sticky.
- Cover with cling wrap and let rest 1 hour at room temp.
- Transfer dough to a floured working surface. Divide into 6 even pieces and roll each piece of dough into a 10-inch round. Spread about 1 TB of butter on top of each round. Sprinkle each round evenly with 1/4 tsp table salt, followed by about 1 TB green onions evenly over the surface of each.
- Roll each round tightly up like a jelly roll (think taquito.) Then take one end and roll it up to the other side into a wheel (think cinnamon bun.) Secure ends tightly pinched. Let the buns rest, covered, for 15 minutes.
- On a floured surface, gently press bun down to flatten (swirly side up) and roll out to 1/4 inch thick pancakes. Butter may seep out a bit during the rolling.
- Heat 2 TB oil in a large nonstick pan, over medium-low heat. Once oil is hot, gently place one cake into pan and fry until crispy and browned, shaking pan often. Flip over and fry other side the same way. Repeat with remaining pancakes. Pancakes can be kept on a paper towel lined baking sheet in a slightly warm oven, until all are prepared.
- Cut into wedges and serve immediately.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
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- Make sure to leave enough time to let your dough rest for an hour after kneading. This makes it less elastic and much easier to roll out.
- Make sure your pan stays on medium-low heat while cooking. If it gets too hot, you'll notice the pancakes start to get charred spots. Feel free to take the pan off the heat between batches if necessary.
- Scallion Pancakes make a great appetizer to these Thai Peanut Noodles!
- Please see original article for notes on how to freeze uncooked scallion cakes.
Nutrition Information
Show Details
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
92mg
(4%)
Potassium
87mg
(2%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
411IU
(8%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 92mg | 4% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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