Description
Quick and easy savory scallion pancakes that are perfect for busy weeknights and can be customized with various herbs or leftover proteins.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup warm water
- Salt, to taste
- 4 scallions (green onions), finely chopped
- 1/4 cup vegetable oil (plus extra for brushing)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and a couple of pinches of salt. Gradually add in 3/4 cup of warm water, mixing until a sticky dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.
- Once rested, divide the dough into four equal pieces. Roll one piece into a thin circle (about 10 inches in diameter). Brush with vegetable oil and sprinkle with scallions.
- Roll the dough tightly into a log, then coil it into a round shape. Flatten gently and optionally roll out to about 1/4 inch thick.
- Heat 1/4 cup of vegetable oil in a skillet over medium heat. Place one pancake in the skillet and fry for 3-4 minutes until golden and crispy, then flip and fry for another 2-3 minutes. Repeat with remaining pancakes.
- Remove pancakes from the skillet, let drain on paper towels, cut into wedges, and serve hot with soy sauce or your favorite dipping sauce.
Notes
These pancakes are versatile; swap scallions for other herbs or add proteins. Can be stored in the fridge for up to 2 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg