Green Scallion Pancake

Hey guys.

Dusting off the blog and posting because I haven’t posted in way too long, I miss cooking and sharing, and these scallion pancakes are just so dang good.

There are numerous reasons why my little blog has fallen by the wayside, most of them rest squarely on me. Self-check time. I do these often. Taking total ownership and admitting my own faults isn’t easy, but it truly pushes me to grow and analyze myself and the relationships/people around me. I’m thinking the blog may take a little turn and bring in a few more personal thoughts along with the food and creating goodies. Maybe a post about it all will come in the future.

For now, we’ll focus on the food and the togetherness it brings. There’s a lot of division, anger, frustration and pain in the world right now, so let’s escape that with something simple and maybe it’ll bring us a little closer together, if only for a moment.

Green Scallion Pancake

These simple, flaky pancakes are better than the sum of its parts. Deliciously crispy, savory and the best breakfast or afternoon snack you can imagine.

3 c. Flour (plus more for rolling)

1 t. Salt

1 1/4 c. Cold Water

1/2 c. Boiling Water

6 Scallions, finely sliced

Vegetable Oil

Salt

Soy Sauce

Chinese Black Vinegar

Place the flour and salt in a large bowl and mix together. Slowly pour in cold water and boiling water, stirring to combine into a soft dough. Knead briefly then place back into the mixing bowl and cover with plastic wrap. Let rest for 20 minutes.

After the dough has rested, turn out onto a floured surface. Knead 5-7 minuets until dough becomes elastic and smooth, adding flour as needed. The dough will be a little sticky but workable. Divide into 4 pieces.

Working with one piece at a time, roll out very thinly on a floured surface. The width should be about three hands across in diameter. Brush with about 2 teaspoons of vegetable oil, sprinkle with 1/4 teaspoon of salt and sprinkle over 1/4 of the scallions.

Starting at the end closest to you, tightly roll into a cylinder.

Beginning at one end, roll the cylinder into a spiral, like a cinnamon roll. Tuck the end underneath.

Flatten slightly with your hand and roll into a circle about two hands across in diameter, adding a little flour as needed. There may be a few scallions that peek through and that’s okay. If the dough keeps snapping back, let it rest for a few minutes and try again.

Heat a skillet over medium heat (cast iron works great here). Add in a couple teaspoons of vegetable oil once it’s hot and carefully place the pancake in the hot skillet. Cook until the pancake is puffed in spots and the kitchen smells in delicious. Using a large spatula flip the pancake over and cook on the other side. The surface should have little brown spots and look crispy once it’s done.

Remove to a plate and cut into wedges. Serve with a dipping sauce made from equal parts soy sauce and black vinegar. Repeat with the remaining dough, serving them fresh from the skillet. Enjoy, and let me know how you liked them!

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