BIG Green Onion Pancake (5 Ingredients ONLY!)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Vegetable Oil (for dough, plus extra for brushing)
• 1 tsp Active Dry Yeast (ensure fresh)
• 0.75 cup Warm Water (around 110°F (43°C))
• 8 stalks Green Onions (white and green parts separated; white parts sliced thinly)
• 2 tbsp Sesame Seeds (optional, toasted)
• 2 tbsp Cooking Oil (for pan‑frying)
• 0.25 cup Water (for steaming) (added during cooking)

Instructions

1. Make the dough

   In a mixing bowl combine the flour, salt, 2 tbsp vegetable oil, yeast and warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.

   Time: PT10M

2. First rise

   Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 1 hour, or until it roughly doubles in size.

   Time: PT1H

3. Prepare scallions

   Wash the green onions, trim the roots, and separate the white and green parts. Slice the white parts thinly; set the green tops aside for later folding.

   Time: PT5M

4. Roll and fold dough

   Turn the rested dough onto a lightly floured surface and roll it into a square about ¼ inch thick. Drizzle a little oil over the surface and brush with a pinch of salt. Place the sliced white scallion strips in the centre, fold the top edge down, add a handful of green‑top scallions, fold the bottom edge up, then fold the whole thing in half again. Pinch all edges tightly to seal.

   Time: PT15M

5. Roll out pancake

   Gently roll the sealed dough packet into a thin pancake about ¼ inch thick. Sprinkle sesame seeds on top and lightly press them into the surface.

   Time: PT5M

6. Pan‑fry pancake

   Heat the skillet over medium heat and add 2 tbsp cooking oil. Place the pancake in the pan and cook for 7–8 minutes until the bottom is golden brown. Carefully add ¼ cup water, cover the pan, and steam for another 3–4 minutes. Remove the lid and continue cooking until the water has evaporated and the pancake is crisp on both sides.

   Time: PT12M

   Temperature: Medium heat

7. Serve

   Transfer the cooked pancake to a cutting board, cut into wedges and serve hot. Optional: drizzle a little extra oil or soy sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g