Scallion Pancakes



It was such a wet, dank and depressing day that I treated myself to scallion pancakes as an afternoon snack. Though still delicious and flaky, a quick note to self: in future do not use healthy ten-grain flour instead of white in the recipe for what are supposed to be little grease absorbing pillows of happiness...


The picture shows my multi-grain and seed attempt. I have transcribed the recipe using white flour instead. It may seem silly and self-indulgent to some to go to the trouble of making one scallion pancake only, but that is the nature of a treat, I guess.



1/2 cup all-purpose flour (plus more for dusting)

1/4 cup boiling water

1/3 cup chopped scallions

1/4 tsp sesame oil

1 tsp vegetable oil

1 tsp soy sauce

1 tsp black vinegar

1/8 tsp salt


Mix the flour, boiling water and salt together in a bowl.


As soon as the dough comes together in a ball, tip it on to a lightly flour dusted board and knead until you have a homogenous ball of dough that does not stick to your hands.


Place the dough back in the bowl and cover with a wet tea towel. Set aside to rest for thirty minutes.


After thirty minutes place the dough onto a lightly flour dusted board and roll into an eight inch circle.


Brush with the sesame oil and sprinkle the surface with the scallions and a generous pinch of salt.


Roll the dough up lengthwise and coil into a snail shape before rolling it out into an eight inch circle again.


Heat the oil in a skillet over medium low and heat add the pancake to the pan as soon as the oil shimmers. Cook for two minutes on each side.


While the pancake is cooking, combine the black vinegar and the soy sauce to make a dipping sauce.


Cut the pancake into six or eight pieces and serve hot with the dipping sauce on the side.