Scallion Pancakes Recipe

Flour: The base of the dough, providing structure and texture.

Boiling water: Helps to partially cook the flour, making the dough easier to work with.

Cold water: Balances the temperature of the dough, ensuring it is pliable.

Salt: Enhances the flavor of the pancakes.

Scallions: Adds a fresh, onion-like flavor to the pancakes.

Vegetable oil: Used for brushing the dough and frying the pancakes to a golden brown.

When rolling out the dough for the scallion pancakes, make sure to roll it as thin as possible without tearing. This will ensure that the pancakes are crispy and have a nice, flaky texture. Additionally, when coiling the dough into a spiral, press down gently but firmly to remove any air pockets, which will help the pancakes cook evenly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the pancakes denser.

• boiling water - Substitute with hot vegetable broth: This adds a subtle depth of flavor to the dough.

• cold water - Substitute with cold milk: Milk can make the dough slightly richer and softer.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, though it will change the color of the dough slightly.

• scallions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a distinct, nutty flavor that complements the scallions well.

• To keep your scallion pancakes fresh for a few days, store them in an airtight container. Place a piece of parchment paper between each pancake to prevent sticking.
• For longer storage, wrap each pancake individually in plastic wrap or aluminum foil. This will help maintain their texture and flavor.
• Place the wrapped pancakes in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the bag with the date so you can keep track of how long they've been stored.
• When you're ready to enjoy your scallion pancakes, thaw them in the refrigerator overnight if frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.
• Alternatively, you can reheat them in a skillet over medium heat. Add a small amount of vegetable oil and cook each side for 1-2 minutes until crispy and hot.
• If you prefer a microwave, place the pancake on a microwave-safe plate and cover with a damp paper towel. Heat on high for 30-60 seconds, checking to ensure they are heated evenly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scallion pancakes on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, flipping halfway through, until they are crispy and warmed through.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the skillet. Place the scallion pancakes in the skillet and cook for 2-3 minutes on each side until they are crispy and heated through.

• Microwave Method: Place the scallion pancakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the scallion pancakes in the air fryer basket in a single layer. Heat for 5-7 minutes, flipping halfway through, until they are crispy and hot.

• Steaming Method: Set up a steamer basket over boiling water. Place the scallion pancakes in the steamer basket, making sure they are not overlapping. Steam for about 5 minutes, or until they are heated through and soft.

• Mixing bowl: A large bowl used to combine the flour and salt, and to mix in the boiling and cold water to form the dough.

• Wooden spoon: A sturdy spoon used for stirring the flour and water mixture until a dough forms.

• Plastic wrap: Used to cover the dough while it rests for 30 minutes to prevent it from drying out.

• Rolling pin: A tool used to roll each portion of dough into a thin circle.

• Pastry brush: Used to brush oil onto the rolled-out dough circles.

• Skillet: A flat-bottomed pan used to fry the pancakes until they are golden brown and crispy.

• Spatula: Used to flip the pancakes in the skillet to ensure even cooking on both sides.

• Measuring cups: Used to measure out the flour, water, and oil accurately.

• Knife: Used to finely chop the scallions.

• Cutting board: A surface used for chopping the scallions.

Prepare ingredients in advance: Chop the scallions and measure out the flour and water before starting. This will streamline the process.

Use a food processor: To save time on kneading, use a food processor to combine the flour, salt, and water until a dough forms.

Rest the dough overnight: Prepare the dough a day ahead and let it rest in the fridge. This can make the dough easier to work with and save time on the day of cooking.

Cook multiple pancakes simultaneously: If you have a large skillet or griddle, cook more than one pancake at a time to speed up the frying process.