Scallion Pancake
I used to think scallion pancakes are challenging to make and time consuming, until I actually gave it a shot.
Do you like more scallions? Perhaps a bit of ground meat inside? Do you like your pancake crispier or chewier? Now you can customize it all!
Ingredients:
Dough:
440g Flour (I used 50% All Purpose and 50% Whole Wheat)
200g Hot water
100g Cold Water
8g Salt
Filling:
Half cup of butter + olive oil
4-6 Scallions
Salt
Black Pepper
Required Equipment:
Scale
Rollin Pin
Parchment paper
Large mixing bowl
Wrap
What’s Next:
Cut the scallions to very small pieces, let dry
Soften the butter, mix in pepper, scallions and salt into a paste
Mix the flour with salt in a large mixing bowl
Pour in hot water and mix till water is gone (at this point the dough would have been quite dry, that’s ok!)
Pour in the cold water and mix until it just about comes together (don’t worry if it’s not very dough like, it’ll probably look crumbly and that’s ok too)
Cover with plastic wrap and let rest for 20-30 minutes
Uncover and drip in a few drops of olive oil and mix until it’s a shiny ball! Don’t over mix and create too much gluten, it’ll toughen the pancake
Cover again with plastic wrap and let rest for at least 30 minutes
Grease the surface and your rolling pin lightly with olive oil. Spread the dough into 5-6 balls. Roll out one ball into a rectangle shape and spread the filling. Then roll into a long log along the short side. Set aside and continue until you’re done with all dough.
Go back to the first log, twist up the whole log and spiral into a 3D dome form
Put all the spiraled dough into a container and let rest in fridge for at least 2-3 hours, or even better overnight Roll out the dough into a flat disk. Might be easier to do this between 2 pieces of parchment paper. At this point you can freeze the flat disks to store. Fry both sides with a little bit of oil and eat!