Description
Delightfully layered and flaky scallion pancakes with a crisp exterior and aromatic filling, perfect as an elegant starter or light main.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour, sifted
- ¾ cup (180–200 ml) warm water (100–110°F)
- ½ tsp fine sea salt
- 4 tbsp neutral oil (vegetable or grapeseed)
- 3–4 tbsp unsalted butter, softened
- 4–5 scallions, thinly sliced (white and green separated)
- 2 tbsp light soy sauce (optional)
- 1 tsp rice vinegar (optional)
- 1 tsp toasted sesame oil (optional)
- Pinch of sugar (optional)
- A few chili flakes (optional)
- 1 tsp toasted sesame seeds, lightly crushed
- Flaky sea salt for finishing
Instructions
- Combine flour and salt in a bowl. Slowly add warm water while stirring with a fork until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Rest the dough under plastic for 30 minutes to relax the gluten.
- Divide dough into 6 equal pieces, lightly oil each ball, and cover to prevent drying. Let rest for 10 minutes.
- Roll one piece into a thin circle (about 7–8 inches). Brush lightly with softened butter and scatter sliced scallions, salt, and sesame seeds.
- Roll the circle into a tight log and coil into a snail shape. Flatten gently.
- Roll again into a 6-inch pancake, maintaining visible spiral layers.
- Heat a skillet over medium heat and add 1 tbsp neutral oil. Cook the pancake for 2–3 minutes per side until deep golden brown and crisp.
- Transfer to a wire rack and brush with toasted sesame oil. Sprinkle with flaky sea salt and additional sesame seeds.
- Repeat with remaining pancakes, adding oil to the pan as needed.
- Prepare dipping sauce by whisking soy sauce, rice vinegar, sesame oil, sugar, and chili flakes.
Notes
Serve with a dipping sauce and fresh microgreens for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg