How to make The Best Scallion Pancakes

Instructions

1. Make the dough

   • In a medium-sized bowl, mix together the flour, the water, a little bit of olive oil and a pinch of salt.
   • Do not worry about the salt, because we will add more later.
   • Because our water temperature will be almost boiling, it is better to use a wooden spoon to mix the dough together.
   • Once the dough looks shaggy, move it onto a floured surface and then work it with your wrist.

   • You need
   • 2 ½ cups all-purpose flour
   • 1–1 ½ cups almost boiling water
   • olive oil
   • salt

2. Knead and rest

   • If the dough looks too sticky, you might add a little bit of flour.
   • Be very careful, because boiling water dough tends to be more sticky than regular water dough.
   • Once the dough cools down, it will lose all its stickiness.
   • As soon as the dough is smooth and ready, which should probably take about five minutes, cover it with plastic wrap and let it rest for about an hour.
   • The resting process is very necessary because it will help us roll the dough better.

   Start a 1 hr timer

3. Slice the scallions

   • Now that the dough is resting, let’s prepare the scallions.
   • Cut about two inches from the root and then start slicing the scallions in thin slices.

   • You need
   • 6–8 scallions

4. Roll out six sheets

   • Now that it has been an hour and our dough is ready, let’s move it onto a floured surface and cut it into six equal pieces.
   • Now grab the first piece and roll it into a circular shape.
   • Make sure to use enough flour so that the dough doesn’t stick to the surface.
   • The sheets should be thin and about 8 inches in diameter.

5. Oil, salt and scallions

   • Now that we’ve rolled the dough, let’s get some olive oil and brush the inside of the dough.
   • We don’t want the whole sheet to be covered in olive oil, so using your brush, pretend like you’re painting a smaller circle on the inside.
   • Then you can add some salt and some of the scallions that we cut previously.

   

   • You need
   • olive oil
   • 2 tsp salt
   • 6–8 scallions

6. Roll and coil

   • Now it’s time to have some fun.
   • Roll the dough away from you, just like a jelly roll, into a cylinder shape.
   • Once we roll the dough, start wrapping it around into a spiral shape, just like you do with a cinnamon roll.
   • When you are rolling it around, give it a little bit of a shake so that it makes the dough longer.

7. Repeat, then roll flat

   • Put the first roll aside and let’s repeat the exact same process for all the remaining pieces.
   • Make sure to cover each of them with plastic wrap so that the dough doesn’t dry out.
   • After you’re done with all six pieces, grab the first one that you worked on and roll it again.
   • Because of the scallions the dough might look too sticky, so use some flour when you’re rolling it out.

   

8. Cook the pancakes

   • Now that we have the first scallion pancake, let’s start cooking it.
   • Put 1 tbsp olive oil in a pan on medium heat.
   • That’s the oil for all the pancakes, not for each one.
   • Once the oil is hot enough, add the first scallion pancake and cook it for about three to four minutes on each side until it looks golden.
   • Make sure to flip it frequently so that it doesn’t burn the scallions.
   • Personally, I usually prefer to roll another pancake while this one is cooking so that you can make them as you go.
   • Once the pancake looks golden on both sides, take it off the heat and let’s cut it into equal pieces.

   • You need
   • 1 tbsp olive oil

   Start a 3 min timer

   Flip often so the scallions don’t burn.

9. Make the dipping sauce

   • To prepare the dipping sauce, I’m going to use a very simple recipe, which requires 1 garlic clove, 1 tsp dry white wine and 2 tsp soy sauce.
   • Smash the garlic clove, put it in a small bowl and pour the soy sauce and the wine over it.
   • And that’s it, that’s how you make scallion pancakes.

   • You need
   • 1 garlic clove
   • 1 tsp dry white wine
   • 2 tsp soy sauce