Shatteringly Flaky Scallion Pancakes
Multi-layered, golden-brown pancakes with a crackling crisp exterior that gives way to dozens of tender, flaky layers studded with fragrant scallions and sea salt. The secret is in the coiling technique that creates a mesmerizing spiral of dough and green onion in every slice.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 tsp salt
+ 6 more ingredients
Instructions
Place the flour and salt in a large bowl. Pour in the boiling water and stir with chopsticks until shaggy, then add the cold water and mix until a rough dough forms.
Turn the dough out onto a clean surface and knead for 8 minutes until smooth and supple. Cover with a damp towel and rest for 30 minutes.
Divide the dough into 4 equal pieces. Roll one piece into a thin rectangle about 8 by 12 inches.
Brush the surface evenly with sesame oil, then sprinkle generously with chopped scallions, a pinch of flaky sea salt, and five-spice powder if using.
Starting from the long edge, roll the dough tightly into a thin log like a jelly roll, then coil the log into a tight spiral like a snail shell. Tuck the end underneath.
Flatten the coil gently with your palm, then roll it out again into a round disc about 7 inches across and 1/4 inch thick.
Heat a tablespoon of vegetable oil in a heavy skillet over medium heat. Place the pancake in the pan and cook for 3 to 4 minutes per side until deeply golden and crispy, pressing gently with a spatula.
Transfer to a cutting board, cut into wedges, and serve immediately with soy sauce mixed with a splash of black vinegar for dipping.
Nutrition Estimate
Per serving • Estimated by Blinner AI