Scallion Pancakes

Ingredients

• 2 cups All-Purpose Flour (for dough, sifted)
• 1 tsp Salt (for dough)
• 0.75 cup Hot Water (around 120°F (49°C))
• 0.25 cup Lard (rendered and melted; provides flaky layers)
• 4 stalks Scallions (thinly sliced)
• 0.5 tsp White Pepper (ground)
• 2 tbsp Vegetable Oil (for greasing pan)
• 1 tbsp All-Purpose Flour (for dusting rolling surface)

Instructions

1. Make Dough

   In a mixing bowl combine 2 cups flour, 1 tsp salt and 3/4 cup hot water; stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic.

   Time: PT15M

2. Rest Dough

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour to relax the gluten.

   Time: PT1H

3. Prepare Scallion Oil Paste

   In a small bowl mix 1 tbsp flour, the sliced scallions, 1 tsp salt, ½ tsp white pepper and the melted lard until a spreadable paste forms.

   Time: PT10M

4. Divide and Roll Dough

   Turn the rested dough onto a lightly floured surface, cut into 4 equal pieces and roll each piece into a thin rectangle about 12×8 inches.

   Time: PT10M

5. Brush Paste and Shape

   Brush each rectangle with the scallion‑oil paste, fold the long edges toward the center, then twist the two ends in opposite directions to form an S‑shape and roll gently to seal the layers.

   Time: PT10M

6. Refrigerate Shaped Pancakes

   Place the twisted pancakes on a plate, cover with plastic wrap and refrigerate for at least 1 hour or overnight to firm the layers.

   Time: PT1H

7. Fry Pancakes

   Heat a skillet over medium heat, add 1 tsp vegetable oil, and fry each pancake 2‑3 minutes per side until golden brown and crispy.

   Time: PT10M

   Temperature: Medium heat

8. Fluff and Serve

   Using two spatulas, lift and fluff the pancake, cut into wedges and serve hot. Optional: serve with soy sauce or a chili dip.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

2g