These crispy scallion pancakes are so the best entree or side dish to any meal! I’ve made these in the past and completely forgot to share them with you guys. They require a handful of ingredients which I’m sure everyone already has, and the dough does not need any yeast or proofing.
You can use chives as well, but scallions are easier to find at the grocery store. Feel free to use whole wheat or gluten free flour instead of all purpose. I made a quick dipping sauce of soy sauce, chili oil and chopped up some scallions, its such a simple delicious sauce.
Crispy Scallion Pancakes
Servings: 4 people
Ingredients
- 2 cups all purpose flour
- ½ cup water
- 1 tsp salt
- 2 cups scallions chopped
- sesame oil
Instructions
- Combine flour and salt in a bowl, slowly add water in small batches mixing in between.
- Knead for a minute, then cover with cling wrap or tea towel and rest for 10 minutes.
- Divide dough into 2 pieces. Roll out dough thinly into a rectangle, brush on 1tsp of sesame oil and add scallions. Start to roll it up starting from the wide end so you have a long roll. Coil it into a snail shape, push down with your hand and roll into a round pancake. Repeat with the other ball of dough.
- Heat 1 tbsp oil in pan, pan fry for 1 1/2 minutes on the first side, then 1 minute on the other side, pushing down with a spatula if necessary to get it to cook the surface evenly. It should be a dark golden brown. Serve with dipping sauce and enjoy!
