Scallion Pancakes
2
People talking
From Bon Appitite site: The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again.
- Ready In:
- 55mins
- Serves:
- Yields:
- Units:
Nutrition Information
2
People talking
ingredients
-
Pancakes
- 2 1⁄2 cups all-purpose flour, plus more for surface
- 1⁄4 teaspoon kosher salt
- 1 tablespoon toasted sesame oil
- 1⁄3 cup vegetable oil
- 2 bunches scallions, thinly sliced (about 2 cups)
- 8 tablespoons vegetable oil, divided, plus more for brushing
-
Sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon chili oil
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon crushed red pepper flakes
directions
-
Pancakes:
- Whisk 2½ cups flour and 1 teaspoons salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
- Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 teaspoons vegetable oil on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
- Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
- Heat 1 tablespoons vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
-
Sauce:
- Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Bonnie G 2
Contributor
@Bonnie G 2
Contributor
"From Bon Appitite site: The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Had fun making these scallion pancakes tonight. They take some time to make and cook, but the results are yummy. Loved the dipping sauce as well.
-
-
From Bon Appitite site: The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again.
