Salt and Pepper Scallion Pancake
Scallion pancakes are a popular food enjoyed by many across China. Despite requiring just a few simple ingredients, their unique aroma always makes them irresistible. The crispy outer layer paired with the soft and chewy interior is especially satisfying when you're starving and take a few hearty bites. There are many ways to make scallion pancakes. The Cantonese-style scallion pancake, for example, uses leavened dough, offering a softer texture compared to the northern styles. Here, we introduce a simple homemade version that doesn't require leavened dough, making it easy to prepare.
Ingredients
Steps
Gather ingredients for the oil paste.
Wash scallions and separate into white and green parts.
Add 30g of oil to a pan, add the white parts of the scallions, heat until just smoking, then pour the hot oil into 50g of flour.
Stir with chopsticks until well combined to make the oil paste.
Slowly add warm water to the flour, stirring until clumpy, then knead by hand into a smooth dough.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into 4 portions. Roll out one portion into a thin sheet with a rolling pin, then spread the oil paste evenly over the surface.
Sprinkle scallions over the dough, then roll it into a cylinder while sealing the ends tightly.
Seal the edges tightly while forming into a cylindrical shape.
Then roll the dough into a snail shape.
Press flat with your palm, then roll out with a rolling pin to an even thickness.
Place the pancake into an electric griddle and cook both sides until golden brown; alternatively, pan-fry with a small amount of oil until golden brown on both sides.