These Crispy Scallion Pancakes were inspired by those I had in the Taiwanese night markets during my latest trip. They do take some time and effort to make but it's so worth it! You also get to add much more scallions, especially if you're like me who LOVES scallions.
Here's how I prepared the dough:
Making the dough from scratch was so rewarding because you get to enjoy the fruit of your labour afterwards!
Here's a little more step-by-step on how I made these pancakes:
I sprinkled some five spice powder onto the thinly rolled out dough before adding in the chopped scallions. From there i wrapped them and closed the sides before rolling them.
I pan-fried these and they're really so good when freshly cooked!
I made quite a lot of these from 1 batch, which I refrigerated to enjoy for the upcoming days! Just reheated them and they were still so good!
Get the full recipe for and steps for these below!
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Makes 8 six-inch pancakes 2 1/4 cups (315g) all purpose flour 1 tsp salt 1 cup room temperature water Canola or other neutral oil, for preparing and cooking 1 1/2 cup (85g) chopped scallions 1 1/2 tsp chinese five spice powder 1 1/2 tsp salt
White distilled vinegar or rice wine vinegar
—Adjust according to your desired taste. This part is totally up to you!
Preparing the dough: (you can refer to the images in the blog post above)
In a large bowl, mix together the all purpose flour and salt. Using chopsticks or spatula, slowly pour in the water into the four while mixing continuously. Then use your hands to mix the flour and water together until there are no traces of the flour and a dough has formed.
Flour your work surface. I have a marble surface but you can also opt to use a wooden surface or large board. Knead the dough together for 5-6 minutes until stretchy. Shape into a ball. Brush the mixing bowl with a little oil then place the ball of dough. Cover with a towel and leave to sit for at least 1 hour.
Shaping the pancakes: (you can refer to the images in the blog post above)
Take out the dough from the bowl. Divide it into 8 pieces of around 65-70g each, and then roll each piece into a ball. Transfer the balls back into the bowl and cover the rest while you work on one piece at a time. Lightly brush your work surface with a little oil.
Roll out 1 ball of dough into a thin rectangular shape. If your rolling pin tends to stick to the dough, you can sprinkle a little flour on to the dough and flour your rolling pin as well.
You’ll be able to almost see your work surface through the the dough. Don’t worry about creating a perfect rectangular shape, a long oblong/rectangle shape is fine. Also, don’t worry about ripped parts when rolling.
Lightly sprinkle a pinch of salt and Chinese five spice powder on the rolled out dough. Then spread some of the chopped scallions. The amount of scallions is totally up to you—i love mine with a lot of scallions so tend to add a bit more. Also, don’t worry about ripped edges upon folding, this is totally okay.
Fold the dough by carefully holding the top left and right edges of the dough. Fold it hallway towards you. Grab the bottom edges and fold it away from you. Do not fold them too tightly—air bubbles are totally fine. It’s also okay if part of the dough tears upon folding. Afterwards, grab the end of the folded dough and carefully roll it towards the other end, until you have what looks like a cinnamon roll. Again, do not roll it too tightly and leave some air bubbles. Repeat this for the rest of the dough until you have 8 rolls.
Grease your work surface, if needed. Grease your work surface. Take one of the rolls and then lightly press down. Roll out into a thin circle, around 6” thick. It’s totally okay if you don’t create perfect circle shape.
Cooking the pancakes:
Heat a non-stick pan. Add around 1/2-1 tbsp canola or neutral oil. Once hot, place one rolled out pancake. Cook for 3-4 minutes until lightly browned. Flip over and then cook the other side. Place the pancakes on a cooling rack so they can stay crisp longer.
Repeat the cooking step for the rest of the pancakes. Enjoy while hot!
Storing and reheating tip: Place the pancakes in an air-tight container in the refrigerator for up to 4 days. Heat in the oven toaster at 250F for 4-5 minutes or just until soft. Do not leave in the oven for too long because they can crisp up and become too hard.