Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Dough
Layers
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 30 min
- Mix 300 g plain flour, 180 ml hot water, ½ tsp salt, cool enough to handle, then knead 5 minutes. Cover and rest 30 minutes.
Layer · About 10 min
- Divide into four. Roll thin, spread 40 ml sesame oil, 80 g spring onions, finely sliced, roll into logs, coil each log and flatten into discs.
Fry · About 4 min
- Heat 30 ml neutral oil in portions. Fry pancakes over medium heat for 3–4 minutes per side until crisp and cooked through.
Check: Look for this result: crisp and cooked through.
Tips
- Rested dough stretches without tearing.
- Judge Scallion Pancakes by the texture and doneness signs in its steps. Your pan and heat affect how long Scallion Pancakes takes to cook.
Substitutions
- In Scallion Pancakes, replace sesame oil for a milder pancake with neutral oil.
Storage
- Get perishable Scallion Pancakes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Scallion Pancakes within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Scallion Pancakes to 74°C / 165°F, stirring or turning it for even heating. When Scallion Pancakes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Scallion Pancakes one day ahead. For Scallion Pancakes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Scallion Pancakes on the day of serving.
FAQ
What matters most when making Scallion Pancakes?
Rested dough stretches without tearing.
What can I substitute in Scallion Pancakes?
In Scallion Pancakes, replace sesame oil for a milder pancake with neutral oil.
Can I prepare Scallion Pancakes ahead?
Prepare the measured ingredients for Scallion Pancakes one day ahead. For Scallion Pancakes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Scallion Pancakes on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
