Spring Scallion Pancake Recipe

Craving a savory, flaky treat? Look no further than these scallion pancakes! This scallion pancake recipe delivers crispy perfection with a simple combination of pantry staples. The key lies in the contrasting textures: a tender, chewy dough yields to layers of flaky goodness, all bursting with the fresh, aromatic flavor of scallions. Don’t be intimidated by the rolling and shaping – with a little practice, you’ll be whipping up these addictive pancakes in no time.

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Spring Scallion Pancakes

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 4

Calories 165 kcal

Author Lizzy Briskin

Ingredients

Dough

• 1-1/3 cups all-purpose flour
• 1/4 tsp. kosher salt
• 1/3 + 3 Tbsp. cup boiling water

Filling

• 1/4 cup all-purpose flour
• 3 Tbsp. avocado oil or neutral oil plus more for frying
• 1/2 tsp. kosher salt
• 1 bunch scallions finely chopped
• Soy sauce for serving

Instructions

1. In large mixing bowl, combine flour and salt. While mixing with a fork or chopsticks, pour ⅓ cup boiling water into the bowl. Add 3 tablespoons of room-temperature water, 1 tablespoon at a time. Mix until dough is shaggy. (Note: If dough is dry, add another tablespoon of water until dough is uniform.)
2. Turn dough out onto clean work surface and knead until dough is firm and smooth. Cover dough with plastic and rest 20 minutes.
3. Meanwhile in medium bowl, make filling by combining flour, oil and salt.
4. Uncover dough and knead a few more times. Divide dough into quarters and roll each piece into a smooth ball.
5. Work with one dough ball at a time, leaving remaining dough covered to keep from drying out. Using rolling pin, roll ball into roughly 6x10-inch rectangle. Cover rectangle with a quarter of the filling paste and sprinkle with an even layer of chopped scallions. ¬¬
6. Roll dough, starting on one of the longer sides, into a long snake. Gently press down to flatten dough slightly and seal the seam. Press down to remove any air bubbles as best you can, then curl the snake into a spiral. Tuck the end of the snake under the pancake and press down to flatten and seal.
7. Cover pancake with plastic wrap and repeat with remaining balls of dough.
8. Working one at a time and keeping remaining pancakes covered, roll out each pancake until about ¼-inch thick.
9. Heat large cast iron skillet over medium heat. Coat skillet with a thin layer of oil. When oil is shimmering, add a pancake. Cover skillet and cook until golden-brown on the bottom, 3 to 4 minutes. Flip, cover skillet, and cook another 3 to 4 minutes.
10. Transfer pancake to paper towel-lined plate and repeat with remaining pancakes, adding more oil to the pan.
11. To serve, cut pancakes into wedges and serve with soy sauce for dipping.

Recipe Notes

Grab these ingredients and more at Vitacost.

 

Nutrition Facts

Spring Scallion Pancakes

Amount Per Serving (1 g)

Calories 165 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g5%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 359mg15%

Potassium 28mg1%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 0.1g0%

Protein 2g4%

Vitamin A 30IU1%

Vitamin C 1mg1%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.