Scallion pancakes

Based on 57 ratings
Yingpin

Yingpin

Community Member

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-2+
300 g flour (plus extra for work surface)
200 ml water
scallions (divided)
white onion
1 tsp five spice powder
1 tsp salt
vegetable oil for frying
Metric
Imperial

Utensils

  • cooking spoon
  • large mixing bowl
  • cutting board
  • knife
  • small saucepan
  • rolling pin
  • plastic wrap
  • large frying pan

Nutrition per serving

Cal
750
Protein
18 g
Fat
19 g
Carb
128 g
  • Step 1/6

    Combine the flour and water in a large mixing bowl. Work into a smooth dough. Set aside.
    • 300 g flour
    • 200 ml water
    • 1 pinch salt
    • cooking spoon
    • large mixing bowl

    Combine the flour and water in a large mixing bowl. Work into a smooth dough. Set aside.

  • Step 2/6

    Halve the white tops of half of the scallions lengthwise, then roughly chop them; finely chop remaining scallions. Julienne the onion.
    • scallions
    • white onion
    • cutting board
    • knife

    Halve the white tops of half of the scallions lengthwise, then roughly chop them; finely chop remaining scallions. Julienne the onion.

  • Step 3/6

    In a small saucepan over medium heat, heat enough oil to cover the roughly chopped scallions and onion, and continue to fry them for approx. 10 min. until golden brown. Remove from heat and set aside.
    • vegetable oil for frying
    • small saucepan

    In a small saucepan over medium heat, heat enough oil to cover the roughly chopped scallions and onion, and continue to fry them for approx. 10 min. until golden brown. Remove from heat and set aside.

  • Step 4/6

    Divide dough in half and flour a work surface. Roll each piece of dough into a long, thin strip and coat with a small spoonful of scallion-infused oil, five spice powder, and salt. Sprinkle remaining chopped scallions on top, reserving some for garnishing.
    • 1 tsp five spice powder
    • 1 tsp salt
    • flour (for work surface)
    • rolling pin

    Divide dough in half and flour a work surface. Roll each piece of dough into a long, thin strip and coat with a small spoonful of scallion-infused oil, five spice powder, and salt. Sprinkle remaining chopped scallions on top, reserving some for garnishing.

  • Step 5/6

    Tightly roll the dough into a ball from one of the short ends; press down with the palm of your hand. Cover with plastic wrap and let rest for approx. 10 – 15 min. Remove plastic wrap and roll into a large, flat pancake, approx. size of the frying pan.
    • plastic wrap

    Tightly roll the dough into a ball from one of the short ends; press down with the palm of your hand. Cover with plastic wrap and let rest for approx. 10 – 15 min. Remove plastic wrap and roll into a large, flat pancake, approx. size of the frying pan.

  • Step 6/6

    Heat some of the remaining scallion-infused oil in a large frying pan over medium-high heat. Add the pancake and cook for 2 – 3 min. per side until golden brown. Transfer to a paper towel-lined plate to drain. Cut into wedges for serving and garnish with remaining chopped scallions. Enjoy!
    • 2½ tbsp scallion-infused vegetable oil
    • large frying pan

    Heat some of the remaining scallion-infused oil in a large frying pan over medium-high heat. Add the pancake and cook for 2 – 3 min. per side until golden brown. Transfer to a paper towel-lined plate to drain. Cut into wedges for serving and garnish with remaining chopped scallions. Enjoy!