Scallion Pancakes

Scallion Pancakes

Crispy, light and flakey! These Scallion Pancakes are an absolute lunchtime delight.
cooking time imageCooking time - 60 mins
serves imageServes - 2
difficulty imageDifficulty - not too tricky

Ingredients

For the Pancakes:

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • ¼ cup sesame seed oil
  • 2 cups scallions, thinly sliced 

For the Dipping Sauce:

  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp scallion greens, finely sliced
  • ½ tsp fresh ginger, grated
  • 2 tsp sugar

To Cook:

  • Vegetable oil

Method

  • In your Jean Patrique Plastic Mixing Bowls, mix your flour and ¾ of the boiling water until it forms a dough. Slowly, add a tablespoon of water at a time to the dough if needed.
  • Flour your surface and knead the dough until it forms a smooth ball.
  • Place the dough into your Jean Patrique Plastic Mixing Bowl, cover with a damp cloth and allow to rest for 30 mins at room temperature.
  • Meanwhile, make your sauce by mixing all the dipping sauce ingredients ensuring that sugar has thoroughly dissolved.
  • Divide your dough into four even pieces.
  • Work with one ball at a time. Lightly flour your worktop and roll out your dough into a disk about 20cm/8inches in diameter. Spread a thin layer of sesame oil. Roll the disk up, then twist it so that forms a tight spiral and tuck the end underneath it.
  • Roll it out again and spread another thin layer of sesame oil, this time sprinkling the scallions onto the disk. Roll up and twist as you did the first time. 
  • Repeat with the remaining dough balls.
  • Add some oil to your Stonetastic Granite Non-Stick Frying Pans and heat on medium until it is simmering.
  • Slip the pancake carefully into the oil. Cook until golden brown on both sides.
  • Allow any excess oil to drain by placing the pancake on a kitchen towel. 
  • Repeat with the other pancakes.
  • Serve while hot and crispy with the dipping sauce.

Ingredients

For the Pancakes:

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • ¼ cup sesame seed oil
  • 2 cups scallions, thinly sliced 

For the Dipping Sauce:

  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp scallion greens, finely sliced
  • ½ tsp fresh ginger, grated
  • 2 tsp sugar

To Cook:

  • Vegetable oil

Method

  • In your Jean Patrique Plastic Mixing Bowls, mix your flour and ¾ of the boiling water until it forms a dough. Slowly, add a tablespoon of water at a time to the dough if needed.
  • Flour your surface and knead the dough until it forms a smooth ball.
  • Place the dough into your Jean Patrique Plastic Mixing Bowl, cover with a damp cloth and allow to rest for 30 mins at room temperature.
  • Meanwhile, make your sauce by mixing all the dipping sauce ingredients ensuring that sugar has thoroughly dissolved.
  • Divide your dough into four even pieces.
  • Work with one ball at a time. Lightly flour your worktop and roll out your dough into a disk about 20cm/8inches in diameter. Spread a thin layer of sesame oil. Roll the disk up, then twist it so that forms a tight spiral and tuck the end underneath it.
  • Roll it out again and spread another thin layer of sesame oil, this time sprinkling the scallions onto the disk. Roll up and twist as you did the first time. 
  • Repeat with the remaining dough balls.
  • Add some oil to your Stonetastic Granite Non-Stick Frying Pans and heat on medium until it is simmering.
  • Slip the pancake carefully into the oil. Cook until golden brown on both sides.
  • Allow any excess oil to drain by placing the pancake on a kitchen towel. 
  • Repeat with the other pancakes.
  • Serve while hot and crispy with the dipping sauce.

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