Now we’ve cleared up the methodology in making the pancakes, let’s head up to the recipe!

INGREDIENTS

DOUGH
– Flour (Farina grano tenero tipo 00) 400g
– Boiling water 80ml
– Room temperature water 120ml
– Corn oil 25ml

FLAVORED FLOUR-OIL MIXTURE
– Salt 1 teaspoon
– Five spices powder 1 teaspoon
– Sichuan pepper powder 1 teaspoon
– Flour 1/4 cup
– Chopped scallion 1/4 cup
– Hot corn oil 35g

DIRECTIONS

DOUGH
– Gradually add boiling water into the flour meanwhile stir the flour to make sure it mixes with the water evenly. Then add the room temperature water to form a dough. Rest the dough for 20 minutes.
– Add the oil and knead it into the dough. At the beginning it may seem mission impossible. But keep kneading for 1 minute, you will see the dough absorbing all the oil and becoming more moist.
– Divide the dough into 7-8 pieces. Roll each piece long and flatten it with your palm. Dip it into oil and place it in a flat pan to rest overnight (or at least 2 hours).

dough resting in oil overnight

FLAVORED FLOUR-OIL MIXTURE
– Mix salt, five spices powder, Sichuan pepper powder and flour together. Lay the chopped scallion on top.
– Heat the oil to burning hot and pour on the scallion.
– Stir the mixture until it has a smooth texture.

flavored flour-oil mixture to give the flavor and separate layers

SCALLION PANCAKE
– Take one dough and roll it flat and thin. Brush a layer of the flour-oil mixture on the surface and fold it back into a ball shape dough.
– Rest it for 20 minutes to let the gluten relax again.
– Roll up the dough gently into a thin paste. Try to keep it as round as possible, however it is not a must 😛
– Heat a flat pan over medium-low. Work with one pancake at a time. Place the pancake in the pan, when there are bubbles popping up, keep pan-frying for 20-30 seconds then turn it over and cook the other side for another 30 seconds.
– Check the bottom frequently to prevent from burning. Take it off the heat once it is golden brown and crispy on both sides.

My mom is giving me a hand to roll up the paste

Two characters tell that you’ve made a good scallion pancake:
1: Golden brown color on the surface with a tiger skin pattern. It is called 虎皮 (Hǔ Pí)
2: Crispy on the outside with crumbs falling when folding it. We say it is 酥掉渣 (Sū Diào Zhā)

Look at the crumbs! It means the pancake is crispy outside
golden brown with tiger skin pattern outside; soft and foldable; crumbs falling on table

Showing you the inner structure of the pancake. Thanks to the flour-oil mixture, we have layers inside, carrying lot of flavors.

The pancake is soft and with layers inside, full of flavor of scallion

A step-by-step tutorial is available on my instagram highlight “🥞Scallion Pcake“. Enjoy cooking! 😃

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: