Extra-Flaky Scallion Pancakes

Crispy, flaky scallion pancakes that are easy to make with pantry ingredients. Serve with soy sauce dipping sauce for an authentic taste.

By Andy Liang

Original recipe source

Cook time: 35 minutes

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 0.75 cup boiling water
• 2 tablespoons cool water
• 1 tablespoon vegetable oil
• 0.25 cup melted lard
• 0.5 cup all-purpose flour
• 0.5 teaspoon kosher salt
• 0.25 cup melted lard
• 1.5 bunches scallions
• 2 tablespoons vegetable oil
• 1.5 tablespoons roux
• 0.333 cup scallions
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1.5 teaspoons chili oil
• 0.5 teaspoon granulated sugar
• 2 tablespoons neutral oil

Instructions

1. Place 2 1/2 cups all-purpose flour and 1 teaspoon kosher salt in a large bowl and stir to combine.
2. While stirring constantly, pour 3/4 cup boiling water over the flour mixture a little bit at a time.
3. Add 2 tablespoons cool water onto the dry pockets of flour and knead the dough with your hands until a shaggy dough forms.
4. Knead the dough on a work surface until smooth, about 4 minutes. Coat with vegetable oil and rest.
5. Heat 1/4 cup melted lard or oil in a skillet until 400ºF.
6. Mix 1/2 cup flour, 1/2 teaspoon salt, and optional spices in a heatproof bowl.
7. Pour hot oil over flour mixture and stir to form a paste. Let it cool.
8. Finely chop 1 1/2 bunches of scallions.
9. Divide dough into 4 portions, forming each into a ball and coating in oil.
10. Roll out the dough into a thin rectangle and spread 1 1/2 tablespoons roux and a quarter of the scallions.
11. Roll the dough into a coil and press to flatten.
12. Repeat the rolling and spreading for the other dough balls.
13. For the dipping sauce, mix soy sauce, vinegar, chili oil, and sugar until dissolved.
14. Heat a skillet with 2 tablespoons oil, add a pancake, and cover to fry for 2-3 minutes.
15. Flip and fry the other side uncovered until golden brown, adding more oil if necessary.
16. Use spatulas to lift and separate the pancake layers for flakiness.
17. Remove to a wire rack and keep warm while cooking remaining pancakes.
18. Cut into wedges and serve with dipping sauce.