Scallion Pancakes
Serves 6
30 mins prep
6 mins cook
36 mins total
Crispy on the outside and chewy on the inside, these vegan and vegetarian scallion pancakes are easy to make with minimal ingredients. This recipe yields 6 pancakes made with all-purpose flour, salt, and a flavorful filling of scallions, creating a delicious homemade alternative to takeout.
0 servings
1: Combine flour and salt in a bowl. Slowly drizzle in hot water while mixing with chopsticks until absorbed. 2: Slowly drizzle in cold water, stirring until dough flakes form. Knead until a firm ball is formed. Cover and set aside for 30 minutes. 3: Make filling: Combine flour, oil, salt, and five spice powder until smooth. 4: Once dough has rested, divide into 6 sections and roll each into a ball. Cover to prevent drying out. 5: Roll each dough ball into a semi-rectangular disk. Spread filling evenly, sprinkle scallions, and roll into a long tube. 6: Flatten the tube, roll into a spiral, tuck the loose end under, and press again to flatten. Repeat for all dough. 7: Roll each pancake into a flat circle about 7-8 inches. 8: Heat a cast iron pan over medium-high heat, add oil, and swirl to coat the bottom. 9: Place pancake in the pan, cover, and reduce heat to low-medium. Cook for 1 minute, remove lid and flip. 10: Cover and cook for another minute. Flip regularly until both sides are crisp and brown (about 3 minutes). Repeat with remaining pancakes.
