Scallion Pancakes

In China, northerners like varieties of pancakes used as a staple or breakfast better than southerners. It seems that scallion pancakes have become the representative of them because of its  simple cooking and delicious taste.

There are two cooking ways for scallion pancakes, one is to sprinkle with scallion chopped, salt, and oil; the other is to brush with scallion oil(just like the scallion oil of Scallion oil noodles). Today I shared the first one method with scallion chopped, salt, and oil.

Ingredients:

  • 4/5 lb. flour
  • Lukewarm water  about 1/2 cup
  • Scallion 100 gram, chopped(about 1 cup)
  • Oil  1+ 1/2  tablespoon for pancake, 2 tablespoon for pan-fried
  • 1 tablespoon five spice powder
  • 1 teaspoon salt

Steps:

  1. Add water to the flour slowly, make them into a dough, cover with a piece of colth or plastic wrap, set side for  20 minutes.
  2. Make the dough into 6 parts, make every part into a round and thin pancake with rolling pin.
  3. Sprinkle a pinch of salt, a pinch of five spice powder, chopped scallion, pour oil evenly,  roll into a cylinder, then coiled, compress and flat to make a round, thin pancake(The number of pancake’s layers depends on the number of the coiled circles).
  4. Heat a pan ver low heat, pan-fred every pancake until brown both sides.

Scallion Pancakes

Chinese wheaten food
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine Chinese
Servings 4

Equipment

  • Pan

Ingredients
  

  • 4/5 lb. flour
  • Lukewarm water  about 1/2 cup
  • Scallion 100 gram, chopped(about 1 cup)
  • Oil  1+ 1/2  tablespoon for pancake, 2 tablespoon for pan-fried
  • 1 tablespoon five spice powder
  • 1 teaspoon salt

Instructions
 

  • Add water to the flour slowly, make them into a dough, cover with a piece of colth or plastic wrap, set side for  20 minutes.
  • Make the dough into 6 parts, make every part into a round and thin pancake with rolling pin.
  • Sprinkle a pinch of salt, a pinch of five spice powder, chopped scallion, pour oil evenly,  roll into a cylinder, then coiled, compress and flat to make a round, thin pancake(The number of pancake’s layers depends on the number of the coiled circles).
  • Heat a pan ver low heat, pan-fred every pancake until brown both sides.

Leave a Comment

Recipe Rating