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