The best part of any Chinese takeout night is the scallion pancakes. As much as I love them, though, it makes me cringe how loaded with fat, salt, and additives they are. So of course I had to come with a homemade, relatively healthy version; I often batch cook these over the weekend and freeze them for busy weekdays, and they also make great after-school snacks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Allergens: Wheat
- Servings: 5
- 1 1/2 cups all-purpose flour (+1 tablespoon)
- 3/4 cup boiling water
- 7 tablespoons canola oil (divided)
- 1 tablespoon toasted sesame oil
- 1 teaspoon kosher salt
- 4 scallions (thinly sliced)
- 2 tablespoons soy sauce
- 1 scallion (thinly sliced)
- 1 tablespoon water
- 2 teaspoons rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 pinch red pepper flakes
In bowl, using wooden spoon, mix 1 1/2 cups flour and boiling water to form rough dough.
Transfer dough to lightly floured counter and knead until tacky (but not sticky) ball forms.
Cover with parchment paper and let rest for 30 minutes.
While dough is resting, stir together 1 tablespoon canola oil, sesame oil, and remaining 1 tablespoon flour. Set aside.
In small bowl, whisk together all dipping sauce ingredients (soy sauce, scallion, water, rice vinegar, maple syrup, sesame oil, pepper flakes).
Preheat 10-inch cast-iron skillet over low heat.
On lightly floured counter, divide dough in half and roll both halves into 12-inch round.
Drizzle rounds with 1 tablespoon oil flour mixture and use pastry brush to spread evenly over entire surface.
Sprinkle with 1/2 teaspoon salt and half scallions, then roll dough into cylinder.
Coil cylinder into spiral, tuck ends underneath, and flatten spiral by rolling out into 9-inch round.
Cut 1/2-inch slit in center of pancake for steam to escape while cooking.
Cover with plastic, then roll and cut slit in second pancake.
Place 2 tablespoons vegetable oil in skillet and increase heat to medium-low.
Place 1 pancake in skillet (oil should sizzle), cover, and cook, shaking skillet occasionally until pancake is slightly puffy and golden brown on underside ( about 1-1 1/2 minutes), increasing heat if not browning.
Drizzle 1 tablespoon vegetable oil over pancake, then carefully flip again, cover and cook, shaking skillet occasionally until second side is golden brown (about 1-1 1/2 minutes).
Repeat with second pancake. (For crisper pancakes, use spatula to press down on pancake and cook well on both sides.)
Transfer to wire rack to cool slightly.
Cut each pancake into wedges and serve with dipping sauce.