Scallion Pancakes
User Reviews
5
Scallion Pancakes
Description
The dough preparation involves mixing all-purpose flour with boiling water, cooling slightly, then kneading in cold water until smooth and elastic. After resting to reduce elasticity, the dough is divided, rolled out, brushed with softened salted butter, sprinkled with green onions and salt, then rolled into a tight log and coiled to form layered spirals. The pancakes are flattened, rolled again gently, then pan-fried in oil over medium-low heat to achieve golden, crispy surfaces without burning.
These pancakes serve well as appetizers or side dishes alongside various cuisines. Their texture offers a combination of crispy and chewy, with the butter and scallion providing rich savory notes. They can be enjoyed plain or with dipping sauces for added flavor.
Maintaining medium-low heat during frying prevents charring, and the resting periods improve dough handling and final texture. The recipe also suggests pairing scallion pancakes with dishes like Thai peanut noodles for a complementary meal.
Ingredients
- 3 cups all-purpose flour
- 1 cup water boiling
- ⅓ cup water cold
- 6 T butter softened, salted
- 6 T green onion chopped
- table salt
- cooking 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
- Allow the dough to rest for one hour after kneading to make it easier to roll and less elastic.
- Cook pancakes over medium-low heat to avoid burning and achieve even golden crispiness.
- You can pause cooking between batches if the pan gets too hot to prevent charring.
- Scallion pancakes pair nicely as an appetizer alongside Thai peanut noodles or other dishes.
- Uncooked scallion pancakes can be frozen; refer to original source for freezing instructions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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