Scallion Pancakes

Ingredients

• 1.25 cups All-Purpose Flour (sifted)
• 0.25 teaspoon Salt (fine sea salt)
• 0.5 cup Boiling Water (hot, just off the boil)
• 1 teaspoon Toasted Sesame Oil (toasted for nutty flavor)
• 0.25 cup Chicken Fat (rendered; can substitute butter)
• 0.25 cup Unsalted Butter (softened; use if you prefer butter over chicken fat)
• 4 large Scallions (white and green parts chopped; save stems for regrowing)
• 2 tablespoons Vegetable Oil (for frying; high smoke point)
• 2 tablespoons Rice Vinegar (for dipping sauce)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Honey (adds a touch of sweetness to the sauce)

Instructions

1. Make the dough

   In a mixing bowl whisk together the flour and a pinch of salt. Add the boiling water and toasted sesame oil, stir until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth.

   Time: PT10M

2. Rest the dough

   Shape the dough into a ball, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 1 hour.

   Time: PT1H

3. Roll, layer, and shape

   Lightly flour a clean work surface. Roll the rested dough out as thinly as possible. Brush the surface evenly with chicken fat (or butter). Sprinkle the chopped scallions over the fat, then roll the dough up tightly like a jelly roll. Rotate 90°, roll out again thinly, and finally roll it up once more to create layers. Flatten gently with the rolling pin.

   Time: PT15M

4. Fry the pancake

   Heat the vegetable oil in a frying pan over medium‑high heat. Carefully slide the rolled pancake into the pan. Fry for 3‑4 minutes until the underside is golden and crisp, then flip and fry the other side another 3‑4 minutes. Press gently with the spatula for even browning.

   Time: PT7M

   Temperature: Medium-high heat

5. Make the dipping sauce

   In a small bowl combine rice vinegar, soy sauce, and honey. Stir until the honey dissolves.

   Time: PT3M

6. Serve

   Transfer the fried pancake to a cutting board, slice into bite‑size pieces, and place them in a serving bowl. Drizzle the sauce over the top or serve on the side. Garnish with extra scallion greens if desired.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

8 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g