Crispy Scallion Pancakes
These are not thin crepes, but hand-rolled flatbreads that rely on the interplay between steam and fat. When you pull a finished pancake apart, the edges should separate into thin, translucent layers.
Mastering the steam
The boiling water partially cooks the flour, which makes the dough soft enough to handle but sturdy enough to roll thin without tearing.
- Mixing bowl
- Rolling pin
- Cast iron skillet
- Pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 3/4 cupboiling water
- 1/4 cupcold water
- 1 bunchscallions, green parts only, finely chopped
- 3 tbsptoasted sesame oil
- 1 tspkosher salt
- 1/4 cupneutral oil, for frying
Layering the flakiness
After rolling the dough thin and brushing with oil, roll it up like a rug and then coil it into a snail shape; this creates the circular layers that expand when the pancake hits the hot oil.
The method.
Make the dough
Pour boiling water into the flour and stir with a chopstick until shaggy. Add cold water, then knead by hand for five minutes until the surface is smooth. Cover and let rest for 30 minutes.
Prepare the layers
Divide the dough into four pieces. Roll one piece into a thin, large circle. Brush a light film of sesame oil over the surface and sprinkle with salt and a generous handful of chopped scallions.
Coil and flatten
Roll the circle into a tight cylinder, then twist that cylinder into a snail coil. Tuck the end underneath and press it down with your palm. Use the rolling pin to flatten it back into a pancake roughly 1/8-inch thick.
Fry the pancakes
Heat a heavy skillet over medium-high heat with a tablespoon of neutral oil. Lay the pancake in the pan and fry until the underside shows dark brown, blistered spots. Flip and repeat, ensuring the heat is steady so the middle cooks through.
Other turns to take.
Sichuan Peppercorn
Toast and grind Sichuan peppercorns, then mix them into the salt before sprinkling over the oiled dough.
Extra Herb
Add finely minced cilantro or garlic chives alongside the scallions for a sharper bite.
When it doesn't go to plan.
Do not skip the 30-minute rest; if the dough is tight, it will snap back when you try to roll it thin.
The scallions will release moisture, so keep the layer thin to prevent the dough from getting soggy.
If the pancakes are browning too fast before the center is done, drop the heat to medium-low and cover the pan for a minute.
The ones that keep coming up.
Can I use cold water for the dough?
No. Boiling water is essential to denature the proteins in the flour, which creates the signature chewy, supple texture.
How do I store leftovers?
Keep them in the fridge and reheat in a dry skillet over medium heat to crisp the exterior again; do not use a microwave.
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