Easy Scallion Pancakes
Crispy and flaky scallion pancakes made with simple ingredients. Better than takeout and easy to make at home.
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 cup green onions finely chopped
- 3 –4 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine flour and salt. Gradually add warm water and stir until a dough forms. Knead for 5–7 minutes until smooth. Cover and let rest for 30 minutes. Divide dough into 4 equal pieces. Roll one piece into a thin circle. Brush lightly with oil and sprinkle evenly with chopped scallions. Roll into a tight log, then coil into a spiral. Flatten gently and roll again into a 7–8 inch circle. Heat oil in a skillet over medium heat. Cook pancake for 2–3 minutes per side until golden and crispy. Repeat with remaining dough. Slice into wedges and serve warm with dipping sauce.
Notes
Allow dough to rest to relax gluten for easier rolling. Cook over medium heat to ensure even crisping. Store leftovers in the refrigerator for up to 3 days and reheat in a skillet to restore crispness. Uncooked pancakes can be frozen for up to 2 months.