Scallion Pancake Recipe: Crispy & Flaky!

Ingredients

• 3 cups all-purpose flour
• 1 cup hot water
• 0.5 cup cold water
• 1 cup chopped scallions, or to taste
• salt and ground black pepper to taste
• 0.25 cup butter, softened
• 1.5 teaspoons vegetable oil, or as needed

Instructions

1. Combine flour in a large bowl. Gradually pour in hot water, mixing continuously. Add cold water and mix until fully incorporated with no dry flour remaining.
2. Transfer the dough to a lightly floured surface and gently knead until a smooth ball forms. Place the dough in a lightly oiled plastic bag, seal, and let it rest for 30 minutes to allow the gluten to relax.
3. In a separate bowl, combine the chopped scallions with salt and pepper. Mix well to evenly distribute the seasoning.
4. Place the rested dough on a floured surface. Roll it out into a thin rectangle using a rolling pin. Spread a thin layer of softened butter evenly over the surface of the dough, then sprinkle with salt and pepper. Distribute the scallions evenly, leaving a small margin along the top edge.
5. Starting from the opposite edge, tightly roll the dough into a log, being careful to keep the scallions in place. Gently stretch the dough as you roll to create tight layers.
6. Cut the log into 3- to 4-inch-long segments. Pinch and seal the ends of each segment to prevent the filling from escaping. Gently flatten each piece into a circular pancake shape.
7. Heat oil in a nonstick skillet over medium heat. Cook the pancakes until golden brown and crispy, about 3 minutes per side. While cooking, use the back of a spoon or spatula to gently press down on the pancakes, encouraging them to become flaky.

Nutrition

• Calories: 186 kcal
• Fat Content: 6 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 52 mg
• Protein Content: 4 g
• Cholesterol Content: 12 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g