How to Make Scallion Pancakes
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Have you ever had scallion pancakes at a Chinese, Cantonese, or Korean restaurant? Did you know that you can make these at home with very few ingredients? They are pretty much made out of flour with some salt and chopped onions. In fact, they are vegan! I made some for breakfast this morning as a surprise for my fiance and he loved them. He said, “you could sell these” which was a really nice compliment! I don’t know if I’m going to sell them anytime soon but I can show you how I made them! It’s easier than you think and they have so many beautiful layers inside them!
Ingredients
2 cups all-purpose flour
1 1/4 tsp salt
3/4 + 1 tbsp boiling hot water
3 tsp olive oil
2/3 cup chopped green onion
extra olive oil for cooking
salt shaker for sprinkling
Instructions
- mix flour and salt together in a mixing bowl & add boiling hot water to it. Stir with a wooden spoon.
- knead the dough for 10 minutes with your hands, form into a ball & set aside for 25 minutes (cover with a damp cloth)
- cut the dough into 3 even pieces
- sprinkle some flour onto the surface where you are rolling out the dough and roll it thin – about the size of a pie crust (8-10 inches wide is a good amount)
- brush olive oil onto the flattened dough covering the entire thing in a thin layer (about 1 tsp)
- sprinkle 1/3 cup of green onions evenly onto dough, sprinkle with salt (about 1/16 tsp evenly)
- starting with one side roll the dough slowly toward the other side until it’s one long sinny roll
- create a cinnamon bun shape out of the dough and seal the end by pressing it in, repeat for the other two buns
- set these buns aside with a damp cloth on top for 15 minutes
- take each bun shape one at a time and roll it out into a 6 inch circular pancake (press it down with your hand before rolling)
- pour some olive oil or butter into a crepe pan or skillet & cook the pancakes on medium heat one at a time, flip over every few minutes (add additional oil as needed)
- slice each cake into 6 triangles
- serve with warm teriyaki sauce on the side
Tips: if you have extra cakes you can freeze them between pieces of parchment paper. When you’re ready to cook them thaw them out for 5 minutes first
