These savory pancakes are incredibly simple, quick and addicting. This inexpensive recipe not only yields a large amount of servings but can also be made well-ahead of time. The dough can be refrigerated (well-oiled and covered with a damp cloth and plastic wrap) for up to 5 days. You could also roll out the pancakes and stack them between well-oiled layers of parchment paper and keep refrigerated for up to 5 days.
Updated: Mon, 05/13/2019 - 8:51pm
- 2½ cups whole wheat flour + more for dusting
- 1 cup warm water
- Organic canola oil or safflower oil
- 1 bunch scallions (green onions), thinly sliced
- Sesame seeds, to garnish
- Combine flour and water in a large mixing bowl until it forms a smooth dough.
- Flour a clean dry surface. Remove dough from bowl and knead for a few minutes or until the dough is very smooth and elastic. Form into a ball and return to mixing bowl.
- Brush dough lightly with oil. Cover the dough with a damp cloth/paper towel and let rest on the countertop for 30 minutes.
- Cut the dough into 6-8 small equal-sized balls.
- On a floured surface, use a rolling pin to flatten each ball into a thin round.
- Brush each round lightly with oil. On top of each round sprinkle salt and a couple Tablespoons of scallions. Dough will be sticky so sprinkle flour as needed.
- Roll each individual pancake into dowels (round strips) and then wrap into a coil (snail-shaped). If a few scallions fall out, try to work them back in or simply discard them. Roll and knead back into a ball.
- With a rolling pin, roll out each pancake to a ⅛” thick round. Roll out all pancakes before cooking.
- Heat a large skillet with a couple Tablespoons of oil over medium-high heat for a few minutes. Oil should be very hot to quickly cook the pancakes. Line a large plate/platter with paper towels and set aside.
- Fry each pancake by itself so as to not crowd the pan. Using a wide rubber spatula, carefully slide 1 pancake into the skillet. It should sizzle but not burn. Cook for 2 minutes and then flip and cook for an additional 2 minutes until golden brown. Transfer to paper-towel lined plate to cool and repeat with remaining pancakes.
- Once all pancakes are cooked, cut them into wedges. Garnish with sesame seeds and any remaining scallions. Serve with soy sauce or our Ginger Dipping Sauce. Enjoy!