>No need for takeout


I love scallion pancakes. I love their flaky texture and the spicy yet mild flavor. If I see them on a menu, I MUST order them. It has always occurred to me that they can’t be that difficult to make. The concept is simple… dough and scallions, flattened into a pancake and pan-fried. I finally picked up a bottle of sesame oil and headed into the kitchen to whip some up for dinner. There are only a few ingredients:

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Flour, water, sesame oil (not pictured) and of course… scallions.

Scallion Pancakes (Serves 4 @1 pancake per serving)

1 cup boiling water

2 cups flour

1 cup chopped scallions

Sesame oil for pan-frying

Instructions: Heat water to boiling then pour into flour. Mix with wooden spoon until it forms a dough. Break off about 1/4 of dough ball. Roll out flat on floured surface. Dump 1/4 cup of scallions on pancake, spread around. Roll pancake so it’s long and “snake-like”. Then roll again, starting from one end, so it looks like a snail or cinnamon bun. Roll out flat again. *This step distributes the scallions throughout the pancake. Using spatula, carefully drop pancake into heated sesame oil. Pan-fry on each side until it’s lightly browned and crispy.

Serve with soy sauce or dipping sauce of your choice.

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