Flaky and Fluffy Chinese Pancakes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar flavor and are often more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option.

Add the flour to a large mixing bowl, followed by the salt, and mix together with chopsticks.

Slowly add the boiling water, followed by the room temperature water while mixing.

Knead the dough with your hands until smooth, about 4-5 minutes. Adjust with more water if too stiff.

Cover the bowl and let the dough rest for 30 minutes.

Prepare the flour roux: In a small mixing bowl, combine 1/2 cup flour, 1 tsp salt, and 1/2 tsp five-spice powder.

Heat 1/2 cup oil until shimmering, then pour it into the flour mixture while mixing until smooth.

For the dipping sauce, mix 1 Tb light soy sauce, 1 tsp sherry vinegar, and 1 Tb chili oil (if using). Sprinkle chopped spring onions on top.

Dust the counter with flour, divide the dough into four pieces, and cover the remaining pieces to prevent drying out.

Form one piece into a ball, then flatten it with a rolling pin into a thin oval shape.

Spread an even layer of the roux on the surface, then scatter chopped spring onions on top.

Roll the dough from the widest edge into a snug wrap, coil it into an S-shape, then fold the coils on top of each other.

Press down and roll into a 1/4-inch thick disk. Cover while repeating with remaining dough pieces.

Heat a pan over medium heat and coat with 1 Tb oil. Cook pancakes one at a time for 3-4 minutes per side until golden brown.

Cut in wedges and serve hot with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens