Crispy Scallion Pancakes
Scallion pancakes rely on a hot water dough to keep the texture soft while the lamination process creates distinct, flaky layers. The key is working quickly with the dough so it stays pliable before you roll it out thin for the pan.
Master the lamination to get the layers right.
The secret is in the spiral roll; it traps the oil and scallions inside, which creates the steam needed to separate the dough layers during cooking.
- Large mixing bowl
- Rolling pin
- Heavy-bottomed cast iron skillet
- Pastry brush
What goes in.
- 3 cupsall-purpose flour
- 1 cupboiling water
- 1/2 cupcold water
- 1 bunchscallions, finely chopped
- 1/4 cupneutral oil, plus more for brushing
- 1 tspkosher salt
Rolling for layers
After applying oil and scallions, roll the dough into a tight cylinder, then coil that cylinder like a snail. Flattening the coil ensures the layers of dough and scallions are pressed together while keeping the interior gaps intact.
The method.
Make the dough
Pour boiling water into the flour and stir with chopsticks or a fork. Gradually add cold water until a shaggy dough forms, then knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
Divide and shape
Cut the dough into 4 equal pieces. Roll one piece out into a thin circle on a lightly floured surface.
Add aromatics
Brush a thin layer of oil over the surface, sprinkle with a pinch of salt, and scatter a handful of chopped scallions evenly across the dough.
Create the coil
Roll the circle tightly into a long log. Take one end of the log and coil it inward to form a flat, spiral disc. Repeat for all pieces and let them rest for 10 minutes.
Final roll and cook
Gently roll each coil flat into a 6-inch pancake. Heat 2 tablespoons of oil in the skillet over medium heat. Cook until the bottom is deep golden brown and crisp, flip, and cook the other side, about 3 minutes per side.
Other turns to take.
Sesame Oil Finish
Substitute half the neutral oil with toasted sesame oil for a deeper, nuttier aroma.
Szechuan Pepper
Add a pinch of ground Szechuan peppercorns to the salt before sprinkling for a slight citrus-numbing effect.
When it doesn't go to plan.
If the dough resists while rolling, let it rest for another 5 minutes; this relaxes the gluten.
Use a heavy cast iron pan to ensure even heat distribution, which gives the pancakes an even, shatter-crisp crust.
Pat the scallions dry with a paper towel before using to prevent the dough from getting soggy.
The ones that keep coming up.
Why use boiling water?
The hot water partially cooks the starch in the flour, which makes the dough significantly more pliable and results in a chewiness that cold water doughs cannot achieve.
Can I prep these ahead?
You can shape the pancakes, place parchment paper between them, and freeze them raw. Cook them directly from frozen, adding a minute or two to the cooking time.
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