Let's Cook! Flaky AF Scallion Pancakes

Ingredients

• 350 g All-Purpose Flour (for dough, sifted)
• adjust as needed ml Hot Water (gradually whisked into flour)
• adjust as needed ml Room Temperature Water (added after hot water)
• 1 bunch Spring Onions (finely chopped)
• 70 g Vegetable Oil (for oil‑flour paste)
• 1 tbsp Sesame Oil (adds fragrance to paste and dipping sauce)
• 100 g All-Purpose Flour (for paste) (mixed with oil to form smooth paste)
• to taste Salt (seasoning for the pancake)
• pinch Chinese Five Spice Powder (optional flavor boost)
• 2 tbsp Soy Sauce (for dipping sauce)
• 1 tsp Rice Vinegar (for dipping sauce)
• 1 tsp Sesame Oil (for dipping) (for dipping sauce)

Instructions

1. Make the dough

   Place 350 g all‑purpose flour in a mixing bowl. Gradually whisk in hot water, then add room‑temperature water until a rough dough forms. Knead until all flour is incorporated.

   Time: PT5M

2. Rest the dough

   Cover the dough with a damp kitchen towel and let it rest for at least 10 minutes.

   Time: PT10M

3. Chop the scallions

   Finely chop one bunch of spring onions and set aside in a bowl.

   Time: PT5M

4. Prepare oil‑flour paste

   In a small bowl combine 70 g vegetable oil, 100 g flour, and 1 tbsp sesame oil. Mix until smooth.

   Time: PT5M

5. Knead the rested dough

   After resting, give the dough another quick knead until it feels smooth and elastic.

   Time: PT2M

6. Divide the dough

   Cut the dough into four equal pieces. Keep three pieces aside and work with one piece at a time.

   Time: PT2M

7. Roll out and layer

   Roll one piece as thinly as possible on a lightly floured surface. Brush the entire surface with the oil‑flour paste, sprinkle the chopped scallions, season with salt and a pinch of Chinese five‑spice, then roll tightly into a coil.

   Time: PT5M

8. Flatten the coil

   Gently roll the coil into a flat pancake about 1/4‑inch thick. If the dough cracks, lightly oil the surface to keep it from drying.

   Time: PT3M

9. Cook the pancake

   Heat a generous amount of oil in a frying pan over medium‑high heat. Place the pancake in the pan and cook for about 5 minutes until the bottom is golden brown. Flip, reduce heat to medium‑low, and cook another 3 minutes until cooked through.

   Time: PT8M

   Temperature: Medium‑high then medium‑low

10. Repeat for remaining pieces

    Repeat steps 7‑9 with the remaining three dough pieces, adding a little oil to the work surface between each batch.

    Time: PT15M

11. Make dipping sauce

    In a small bowl combine 2 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil. Stir well.

    Time: PT2M

12. Serve

    Plate the hot scallion pancakes and serve with the dipping sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g