Scallion Pancakes
Serves 630 mins prep6 mins cook
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
What you need
Instructions
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.View original recipe