Mom's Fail-Proof Scallion Pancakes
Mom's Fail-Proof Scallion Pancakes
Ingredients
- 2 cups all-purpose flour
- 3/4 cup hot water, (about 180°F)
- 2 tablespoons vegetable oil, plus more for cooking
- 1 bunch scallions, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, hot water, and 2 tablespoons of vegetable oil. Mix with a spoon until a shaggy dough forms, then knead by hand for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a tiny bit more flour; if too dry, add a tiny bit more hot water, 1 teaspoon at a time.
⏱️ 10 min
- 2
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min
- 3
While the dough is resting, prepare the scallions by thinly slicing them into small rounds. Set aside.
⏱️ 5 min
- 4
Once rested, transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min
- 5
Take one dough ball and, using a rolling pin, roll it out into a thin circle, about 8-10 inches in diameter. The thinner you roll it, the crispier your pancake will be.
⏱️ 2 min
- 6
Evenly sprinkle about 1/4 of the sliced scallions over the entire surface of the rolled-out dough. You can also brush a thin layer of oil over the dough before adding scallions for extra flakiness (optional).
⏱️ 1 min
- 7
Starting from one edge, tightly roll the dough with the scallions inside into a long log shape. Then, coil the log into a spiral, resembling a snail shell. Gently flatten the coiled dough with your hands to form a round pancake shape, about 5-6 inches in diameter.
⏱️ 2 min
- 8
Repeat steps 5-7 for the remaining dough balls and scallions.
⏱️ 6 min
- 9
Heat a large non-stick frying pan or cast-iron skillet over medium heat. Add 1-2 tablespoons of vegetable oil, ensuring the bottom of the pan is coated.
⏱️ 1 min
- 10
Carefully place one flattened pancake into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy. While cooking, periodically press down on the pancake with a spatula to ensure even cooking and to help create a flaky texture.
⏱️ 8 min
- 11
Remove the cooked scallion pancake from the pan and place it on a wire rack to prevent it from getting soggy. Repeat with the remaining pancakes, adding more oil to the pan as needed.
⏱️ 8 min
- 12
Serve immediately. These pancakes are delicious on their own or with a dipping sauce of soy sauce, vinegar, and a touch of sesame oil.
Kitchen Tools
Nutrition Facts (per serving)
Mom's Fail-Proof Scallion Pancakes
- 2 cups all-purpose flour
- 3/4 cup hot water, (about 180°F)
- 2 tablespoons vegetable oil, plus more for cooking
- 1 bunch scallions, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, hot water, and 2 tablespoons of vegetable oil. Mix with a spoon until a shaggy dough forms, then knead by hand for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a tiny bit more flour; if too dry, add a tiny bit more hot water, 1 teaspoon at a time.
⏱️ 10 min - 2
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 3
While the dough is resting, prepare the scallions by thinly slicing them into small rounds. Set aside.
⏱️ 5 min - 4
Once rested, transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions. Roll each portion into a smooth ball.
⏱️ 5 min - 5
Take one dough ball and, using a rolling pin, roll it out into a thin circle, about 8-10 inches in diameter. The thinner you roll it, the crispier your pancake will be.
⏱️ 2 min - 6
Evenly sprinkle about 1/4 of the sliced scallions over the entire surface of the rolled-out dough. You can also brush a thin layer of oil over the dough before adding scallions for extra flakiness (optional).
⏱️ 1 min - 7
Starting from one edge, tightly roll the dough with the scallions inside into a long log shape. Then, coil the log into a spiral, resembling a snail shell. Gently flatten the coiled dough with your hands to form a round pancake shape, about 5-6 inches in diameter.
⏱️ 2 min - 8
Repeat steps 5-7 for the remaining dough balls and scallions.
⏱️ 6 min - 9
Heat a large non-stick frying pan or cast-iron skillet over medium heat. Add 1-2 tablespoons of vegetable oil, ensuring the bottom of the pan is coated.
⏱️ 1 min - 10
Carefully place one flattened pancake into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy. While cooking, periodically press down on the pancake with a spatula to ensure even cooking and to help create a flaky texture.
⏱️ 8 min - 11
Remove the cooked scallion pancake from the pan and place it on a wire rack to prevent it from getting soggy. Repeat with the remaining pancakes, adding more oil to the pan as needed.
⏱️ 8 min - 12
Serve immediately. These pancakes are delicious on their own or with a dipping sauce of soy sauce, vinegar, and a touch of sesame oil.