Scallion Pancakes

Scallion pancake (aka green onion pancake) is a classic Chinese snack, traditionally pair with a cup of soy milk. It's soft, tender inside and crispy outside. It'll make you want more for sure.

What’s your favourite for lunch?

As a Chinese family, we’re a big fan of rice, interestingly enough, rice is the last thing we choose for lunch though. We’d love having a variety of good foods, from porridge to noodles, from Chinese to Western, as long as the dish could satisfy both our stomach and taste buds.

How about scallion pancakes? These pancakes perfectly pair with a cup of homemade soy milk. To most Taiwanese people, it's a perfect traditional breakfast.

As for myself, it’s a delicious no-meat meal with sufficient protein to keep my body going for the rest of the day.

Scallion Pancakes Recipe

(Printable recipe)
By Christine’s Recipes
Course: Snack, Pan-fry
Cuisine: Chinese
Prep time: 20 mins + proofing time
Cook time: 15 mins
Yield: 4 serves

Ingredients:

• 250 gm plain flour / all purpose flour
• 1 tsp sugar
• ¼ tsp sea salt
• ¼ tsp instant dried yeast
• 150 ml lukewarm water
• 100 gm diced scallion
• 1½ Tbsp oil

Method :

1. Sift the flour into a large bowl. Mix in sugar, salt and yeast. Drizzle the warm water evenly into the flour mixture. (Remark: Reserve about 1 tablespoon of water, add to the dough afterwards if necessary.) Gather all ingredients together. Transfer onto a clean surface and knead into a dough until the surface is not sticky, about 7 minutes.
2. Transfer the dough into a lightly greased bowl. Cover with a wet tea towel or a plastic wrap. Set aside for about 35 minutes.
3. Divide the dough into 4 equal portions. With a rolling pin, roll out each portion to a thin rectangle. Season with salt, then lightly brush with oil and evenly sprinkle diced scallion.
4. Roll the long end of the dough up tightly, creating a long snake of rolled-up dough (as shown in above picture). Repeat this step for the remaining portions.
5. Heat oil in a non-stick frying pan over medium-high heat. Carefully transfer the pancake dough onto the pan and cook until both sides are lightly brown. Serve immediately.

Notes：

• Use lukwarm water, not over 40C / 105F. The yeast will die otherwise.
• After rinsing the scallion, make sure to wipe dry with kitchen papers because you don’t want to make the dough damp.
• Don’t over knead the dough. Just knead until the surface is not sticky.
• The tighter you roll the dough up, the more layers you’ll get.
• Roll the dough thinner or leave it thicker as you like. It’ll be equally delicious.