Crispy Scallion Pancakes
Crispy scallion pancakes rely on a hot-water dough that stays supple and a lamination process that creates flaky, paper-thin layers. By rolling the dough with oil and scallions into a tight coil, you ensure the interior remains chewy while the surface shatters upon the first bite.
Master the dough temperature
Using boiling water to hydrate the flour denatures the proteins, keeping the dough soft rather than elastic. Let the dough rest for at least thirty minutes; otherwise, it will fight you when you try to roll it out.
- large mixing bowl
- rolling pin
- heavy-bottomed cast iron skillet
- pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 3/4 cupboiling water
- 1/4 cupcold water
- 1 bunchscallions, thinly sliced
- 1/4 cupneutral oil (grapeseed or canola)
- 1 tspkosher salt
- 2 tbsptoasted sesame oil
Layering for flake
Roll the dough into a thin sheet, brush with oil, and sprinkle with scallions. Roll it up like a cigar, then coil that log into a spiral before flattening it again to create the internal layers.
The method.
Prepare the dough
Pour boiling water into the flour while stirring with chopsticks or a fork. Add cold water to bring it together into a shaggy ball. Knead on a counter for five minutes until smooth, then cover and rest.
Roll and fill
Divide dough into four pieces. Roll one piece into a very thin, large circle. Brush with a mix of neutral oil and sesame oil, then scatter generously with scallions and a pinch of salt.
Coil
Roll the dough into a tight tube. Coil the tube into a spiral, tucking the end underneath. Flatten the spiral gently with your palm, then use the rolling pin to roll it into a 7-inch circle.
Cook
Heat a heavy skillet over medium-high heat with a tablespoon of oil. Place the pancake in the pan. Cook until golden brown patches appear, about 3 minutes per side. Press firmly with a spatula to ensure even contact.
Other turns to take.
Szechuan Pepper
Toast and grind Szechuan peppercorns with the salt before sprinkling onto the dough for a numbing, aromatic finish.
Extra Herb
Mix finely chopped cilantro or garlic chives in with the scallions.
When it doesn't go to plan.
Keep your oil thin; if you use too much, the dough will be greasy rather than flaky.
Don't overwork the dough during the final rolling stage or you will lose the delicate layers you just built.
The scallion greens should be dry before chopping to prevent the dough from getting soggy.
The ones that keep coming up.
Why is my pancake chewy instead of flaky?
The dough was likely not rolled thin enough, or the lamination step (the coil) was skipped. Those layers require the oil to create separation during frying.
Can I prep these ahead?
You can shape the pancakes and keep them in the fridge between layers of parchment paper for up to four hours before cooking.