This version of scallion pancake is a crispy, flakey, layered pancake.
Active Time: 30 minutes
Total Time: 60 minutes
- 2½ cups all-purpose flour | 10⅝ oz | 300g
- ½ cup hot water | 4⅛ oz | 118g
- ¼ cup room temperature water | 2 oz | 59g
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 bunches of scallions | ~6.5 oz | ~185g
- 1½ teaspoon five spice powder
Ingredients for roux:
- ⅓ cup oil | 2.5 oz | 83g
- ⅓ cup all-purpose flour | 1.4 oz | 40g
- Combine flour 2½ cups flour, 1 tbsp sugar and 1 tsp salt in a bowl. Add in ½ cup hot water slowly while stirring with chopsticks, then mix in ¼ cup room temperature water until most all of the loose flour is gone, and you have shaggy bits of dough.
- Using your hands, form a ball of dough, and knead to form dough and continue kneading for 5 minutes. The dough will not be totally smooth at this stage.
- Put dough in a bowl and cover, rest for 30 minutes or more.
- Chop scallions finely and set aside.
- Make a roux by mixing oil and flour in a saucepan, continue to stir over medium-low heat until thickened into a paste. Remove from heat and let cool slightly.
- Roll out dough into a log shape and divide into five portions.
- Roll out one piece of dough to as thin as possible into a rough rectangle. Brush the dough with the roux. Sprinkle on scallions and five spice powder.
- Roll dough tightly into a log shape, then flatten it slightly. Starting on one end, roll the flattened log into a spiral shape like a snail shell. Gently flatten and brush on a thin layer of oil. Cover to keep it from drying out.
- Repeat steps 7 & 8 for remaining dough while you let the finished shaped pancakes rest.
- Take a spiral, and roll it out into a finished pancake as thin as possible. It’s OK if some of the layers burst and a scallion breaks through. Pan fry each side in an oiled pan until golden brown! After you’ve flipped it once, you can use tongs or chopsticks to squish the pancake’s edges toward the center a little. Some of the layers will break apart. That’s fine. This helps to crisp up the pancake!
- Cool on a paper towel or wire cooling rack. Sprinkle with salt to taste.