Super Flaky Scallion Pancake Recipe 2.0

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

spring onions

🥗Healthier: chives

💰Cheaper: green onions

Chives offer a similar flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often less expensive and works similarly.

Weigh out 200 grams of flour.

Add 110 grams of water to the flour.

Mix in about 20 grams of neutral oil and 4-5 grams of salt.

Combine until no dry flour is left in the bowl.

Let the dough rest for 15 minutes.

If the dough is sticky, sprinkle more flour until smooth.

Let the dough rest for another 10 minutes.

Divide the dough into 5 equal portions, about 70 grams each.

Fold the edges of each portion into the center and roll it into a ball.

Coat the bottom of a mixing bowl with oil and place the dough balls inside, coating them with oil.

Let the dough rest for another 15 minutes.

Roll out each dough portion to about 1-2 millimeters thick.

Spread a mixture of flour and oil (yolsu) over the rolled out dough.

Sprinkle chopped spring onions over half of the dough.

Fold the dough over to cover the spring onions.

Cut the dough into 1 centimeter strips, leaving the end intact.

Roll the dough up into a round shape and flatten it with a rolling pin.

Heat a pan on medium-low heat and add oil.

Cook the pancake for about 2 minutes on each side until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens