Scallion Pancakes

Ingredients

• 250 g All-Purpose Flour (plain flour, sifted)
• 160 g Hot Water (about 80 °C, helps develop gluten)
• 30 g Lard (melted; can substitute with vegetable oil)
• 20 g All-Purpose Flour (for filling) (lightly toasted with oil)
• 2 g Salt (to taste)
• 5 g Sichuan Pepper (ground; can use five‑spice powder instead)
• 30 g Scallions (chopped, green parts only)
• 30 ml Cooking Oil (neutral oil for frying (e.g., canola))

Instructions

1. Make the Dough

   Combine 250 g all‑purpose flour with 160 g hot water in a mixing bowl. Stir until a shaggy mass forms, then knead by hand until the dough comes together.

   Time: PT5M

2. Rest the Dough

   Cover the bowl tightly with cling film and let the dough rest for 15 minutes at room temperature.

   Time: PT15M

3. Knead Again

   After resting, knead the dough a second time for about 5 minutes until it feels smooth and elastic.

   Time: PT5M

4. Prepare the Filling

   In a small pan melt 30 g lard, add 20 g flour, 2 g salt, and 5 g ground Sichuan pepper (or five‑spice). Stir continuously until the mixture turns a light golden color, then set aside to cool slightly.

   Time: PT5M

5. Roll the Dough

   Lightly oil the work surface and the dough. Use a rolling pin to flatten the dough into a thin rectangle (about 2 mm thick).

   Time: PT5M

6. Add Filling & Scallions

   Spread the warm lard‑flour mixture evenly over the rolled dough. Sprinkle the chopped scallions on top.

   Time: PT2M

7. Form Pancake Ropes

   From the shorter edge, loosely roll the dough into a tight rope. Cut the rope into four equal pieces.

   Time: PT3M

8. Shape Individual Pancakes

   Take one rope piece, stand it up, press gently, then flatten with the rolling pin into a round pancake about 12 cm in diameter. Repeat for the remaining pieces.

   Time: PT5M

9. Fry the Pancakes

   Heat 30 ml cooking oil in a frying pan over medium heat. When the oil shimmers, place one pancake in the pan, cover with a lid, and cook for about 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Flip and Finish

    Remove the lid, flip the pancake, cover again, and cook another 2‑3 minutes until the second side is golden brown. Transfer to a plate and repeat with remaining pancakes.

    Time: PT3M

    Temperature: Medium

11. Serve

    Serve the hot scallion pancakes plain or with a dipping sauce of soy sauce, vinegar, and a touch of chili oil.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g