Why Make This Recipe
Crispy Flaky Scallion Pancakes are a delicious treat that perfectly combines a crunchy exterior with a soft, flavorful inside. Making them from scratch is both fun and rewarding. You get to enjoy a snack that is fresh and full of flavor, and it’s a wonderful way to use simple ingredients you might already have in your kitchen.
How to Make Crispy Flaky Scallion Pancakes
Ingredients
- 400 g all-purpose flour (medium gluten – provides structure; regular household flour works well)
- 130 g boiling water – hot portion (softens the dough)
- 130 g room-temperature water – cold portion (adds gluten strength)
- 4 g salt – enhances flavor and improves gluten
- 3 tbsp all-purpose flour – forms flaky layers when combined with oil
- 3 tbsp cooking oil – use corn or canola oil; heat until smoking (then cool)
- 1/2 tsp salt – for seasoning; adjust to taste
- 50 g chopped scallions – use fresh green onions (finely chopped, roots removed)
Directions
Kneading and Resting the Dough (Crucial Foundation)
Start by mixing the flour and 4 g of salt in a bowl. Gradually add the boiling water while stirring. After that, add the room-temperature water. Knead the dough until it is smooth. Wrap the dough in plastic wrap or cover it with a cloth and let it rest for 30 minutes. This rest period makes the dough easier to work with.Preparing the Oil Paste (Key to Flaky Layers)
While the dough is resting, heat the cooking oil in a pan until it just starts to smoke. Let the oil cool slightly. In a bowl, mix the cooled oil with 3 tablespoons of flour. This mixture will create the flaky layers in the pancakes.Assembling the Raw Pancake (Core Layering Step)
After the dough has rested, divide it into four equal pieces. Roll out one piece into a thin rectangle. Brush some of the oil paste over the surface and sprinkle with 1/8 teaspoon of salt and a quarter of the chopped scallions. Roll the dough tightly into a log and then coil it into a spiral shape. Flatten the spiral gently to form a pancake shape.Pan-Frying (Key to Crispiness)
Heat a little oil in a frying pan over medium heat. Place the pancake in the pan and cook for 3 to 4 minutes on each side or until golden brown and crispy. Repeat for the other pancakes.
How to Serve Crispy Flaky Scallion Pancakes
Crispy Flaky Scallion Pancakes are best served hot. You can cut them into wedges and pair them with a dipping sauce, such as soy sauce or chili oil. They make for a delightful appetizer or a tasty snack any time of the day!
How to Store Crispy Flaky Scallion Pancakes
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, place them in a hot pan for a few minutes on each side until crispy again.
Tips to Make Crispy Flaky Scallion Pancakes
- Make sure to knead the dough well for a good texture.
- Allow the dough to rest adequately; this helps with the rolling process.
- Experiment with different herbs like cilantro or add spices for a twist.
Variation
You can add other ingredients such as cooked shrimp or minced meat to give the pancakes more flavor and substance.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be different.
2. Can I freeze the pancakes?
Yes, you can freeze uncooked pancakes between layers of parchment paper for up to a month. Cook them straight from the freezer when you’re ready.
3. Can I make the oil paste in advance?
Yes, you can prepare the oil paste ahead of time and store it in the fridge for a few days. Just make sure to let it come to room temperature before using.
Crispy Flaky Scallion Pancakes
Ingredients
Dough Ingredients
- 400 g all-purpose flour medium gluten for structure; regular household flour works well
- 130 g boiling water hot portion to soften the dough
- 130 g room-temperature water cold portion to add gluten strength
- 4 g salt enhances flavor and improves gluten
Flaky Layer Ingredients
- 3 tbsp all-purpose flour to form flaky layers when combined with oil
- 3 tbsp cooking oil use corn or canola oil; heat until smoking
- 1/2 tsp salt for seasoning; adjust to taste
- 50 g chopped scallions use fresh green onions, finely chopped
Instructions
Kneading and Resting the Dough
- Mix the flour and 4 g of salt in a bowl.
- Gradually add the boiling water while stirring.
- Add the room-temperature water.
- Knead the dough until it is smooth.
- Wrap the dough in plastic wrap or cover it with a cloth and let it rest for 30 minutes.
Preparing the Oil Paste
- Heat the cooking oil in a pan until it just starts to smoke.
- Let the oil cool slightly.
- Mix the cooled oil with 3 tablespoons of flour to create the oil paste.
Assembling the Raw Pancake
- Divide the dough into four equal pieces.
- Roll out one piece into a thin rectangle.
- Brush some of the oil paste over the surface.
- Sprinkle with 1/8 teaspoon of salt and a quarter of the chopped scallions.
- Roll the dough tightly into a log and coil it into a spiral shape.
- Flatten the spiral gently to form a pancake shape.
Pan-Frying
- Heat a little oil in a frying pan over medium heat.
- Place the pancake in the pan and cook for 3 to 4 minutes on each side until golden brown and crispy.
- Repeat for the other pancakes.