Scallion Pancake Recipe
In a big bowl add 1 cup of bread flour*, 1 cup of all purpose flour, 1 teaspoon of salt and 1 T of sesame oil. Mix with a wooden spoon briefly to work the oil into the flour then add 1/2 cup boiling water, stir to bring together, adding more water as needed, 1 T at a time until the dough has come together and you can knead it with your hands until it reaches a silky, pliable texture (a few minutes at most).
Wrap in a damp cloth and let sit at room temperature for no less than 30 minutes an hour is best.
Sprinkle with a little bit of flour on a work surface, then roll into a rope. Cut the rope into 6-8 pieces and roll them into balls.
Roll out each ball, one at a time, very thinly, generously sprinkle with chopped scallions, roll into a tube shape then roll it into a tight spiral (see pictures). Repeat until they are all done, keeping the finished spirals under the damp cloth.
One spiral at a time, on a lightly floured surface flatten with the palm of your hand then using a rolling pin roll out into a flat pancake, repeat until they are all done.
In a large skillet heat organic peanut oil until hot, but not smoking and fry the pancakes until brown on each side ( 2-3 minutes for each side).
Place cook pancakes on a towel to drain off any excess oil, cut into quarters and serve. I like to make a dipping sauce from light soy sauce, rice wine, scallions, fresh ginger, hot pepper flakes and a little sugar. They also are great dipped in your favorite hot sauce.
(* bread flour makes them chewier because of it's higher protein content you can just use all purpose if you don't have any bread flour on hand)
Wrap in a damp cloth and let sit at room temperature for no less than 30 minutes an hour is best.
Sprinkle with a little bit of flour on a work surface, then roll into a rope. Cut the rope into 6-8 pieces and roll them into balls.
Roll out each ball, one at a time, very thinly, generously sprinkle with chopped scallions, roll into a tube shape then roll it into a tight spiral (see pictures). Repeat until they are all done, keeping the finished spirals under the damp cloth.
One spiral at a time, on a lightly floured surface flatten with the palm of your hand then using a rolling pin roll out into a flat pancake, repeat until they are all done.
In a large skillet heat organic peanut oil until hot, but not smoking and fry the pancakes until brown on each side ( 2-3 minutes for each side).
Place cook pancakes on a towel to drain off any excess oil, cut into quarters and serve. I like to make a dipping sauce from light soy sauce, rice wine, scallions, fresh ginger, hot pepper flakes and a little sugar. They also are great dipped in your favorite hot sauce.
(* bread flour makes them chewier because of it's higher protein content you can just use all purpose if you don't have any bread flour on hand)
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