Crispy, savory whole-wheat scallion pancakes, a Chinese restaurant favorite, made healthier with whole-wheat flour. Perfect as a side or appetizer, these pancakes are flaky, golden, and packed with green onion flavor. Make the dough ahead and freeze for quick meals.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
1 hrsPro Tips
- Even Cooking: Use a flat-bottomed pan to ensure uniform browning. Avoid woks, as they create uneven heat.
- Scallion Prep: Slice scallions thinly and evenly for consistent flavor distribution.
- Freezing: Freeze uncooked pancakes for up to 1 month. Cook from frozen, adding 1–2 minutes per side.
- **Oil Control: Drain on paper towels to avoid greasiness.
- Flour Choice: Whole-wheat adds nutty flavor, but spelt flour works for a lighter texture.
Optional Variations
- Spicy Kick: Add ½ tsp chili flakes or sesame seeds to the filling for extra flavor.
- Herb Boost: Mix in chopped cilantro or chives with the scallions.
- Gluten-Free: Substitute whole-wheat flour with a 1:1 gluten-free flour blend, adjusting water as needed.
- Mini Pancakes: Cut dough into smaller segments for bite-sized appetizers.
Ingredients
Directions
- Prepare Dough:
- In a large bowl, combine flour and lukewarm water. Mix until a smooth dough forms, adding flour 1 tsp at a time if sticky.
- Knead on a lightly floured surface for 5 minutes until elastic.
- Lightly oil a bowl, place dough inside, and turn to coat lightly with oil.
- Cover with a slightly damp cloth and rest for 30 minutes.
- Shape Pancakes:
- Divide rested dough in half. Roll each half into a 2.5cm-thick cylinder.
- Cut each cylinder into 5cm-long segments (about 4–6 pieces total).
- Roll each segment into a 12cm circle on a floured surface.
- Brush each circle lightly with peanut oil, sprinkle with scallions and a pinch of sea salt.
- Roll each circle tightly into a cylinder, then coil into a spiral (like a snail shell).
- Flatten each spiral with a rolling pin into a 0.5cm-thick disk. Some scallions may poke through; that’s okay.
- Rest or Store:
- Place pancakes on a plate, separated by parchment paper to prevent sticking.
- (Optional) Freeze pancakes in a single layer, then transfer to a freezer bag for up to 1 month.
- Cook Pancakes:
- Heat 1 tbsp peanut oil in a nonstick flat-bottomed frying pan over medium-high heat.
- Fry pancakes in batches, 2–3 minutes per side, until golden brown. Press gently with a spatula if they puff up.
- Transfer to a paper towel-lined plate to drain excess oil.
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