Scallion pancakes 😍

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 0.5 cups Hot Water (about 80‑90°C, helps gelatinize the flour)
• 0.25 cups Room Temperature Water
• 4 stalks Scallions (Green Onions) (thinly sliced)
• 1 tablespoon Sesame Oil (lightly brushed on dough)
• 0.25 teaspoon Chinese Five‑Spice Powder (a pinch for flavor)

Instructions

1. Make the Dough

   In a mixing bowl combine 2.5 cups sifted all‑purpose flour, 0.5 cup hot water and 0.25 cup room‑temperature water. Stir with a spoon until a shaggy dough forms, then knead with your hands until smooth and elastic.

   Time: PT10M

2. Rest the Dough

   Shape the dough into a ball, lightly coat with a thin layer of oil, place it in a clean bowl, cover with plastic wrap, and let it rest for 1 hour at room temperature.

   Time: PT1H

3. Prepare the Scallion Filling

   While the dough rests, thinly slice 4 scallion stalks (including white and green parts) on a cutting board.

   Time: PT5M

4. Roll, Oil, and Fill

   Divide the rested dough into 4 equal pieces. On a lightly floured surface roll each piece into a very thin oval (about 12‑14 inches long). Brush the surface with 1 tsp sesame oil, sprinkle the sliced scallions evenly, and add a pinch of five‑spice powder. Loosely roll the dough into a log, then coil the log into a pinwheel shape. Gently roll the pinwheel once more to flatten to about ¼‑inch thickness.

   Time: PT15M

5. Pan‑Fry the Pancakes

   Heat a skillet over medium heat (about 350°F). Add a thin layer of oil (about 1 tsp) and place one pancake in the pan. Cook 2‑3 minutes until the bottom is golden brown, then flip and cook another 2‑3 minutes. Repeat with remaining pancakes, adding a little more oil as needed.

   Time: PT10M

   Temperature: medium heat

6. Slice and Serve

   Transfer the cooked pancakes to a cutting board, let cool for a minute, then cut each into quarters. Serve warm with soy sauce or your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

170

Protein

3g

Carbohydrates

25g

Fat

5g

Fiber

1g