Scallion Pancakes

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.

Yield: 
6-8 Servings

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients: 
  • 2½ cups whole wheat flour + more for dusting
  • 1 cup warm water
  • Organic canola oil or safflower oil
  • Salt
  • 1 bunch scallions (green onions), thinly sliced
  • Sesame seeds, to garnish
Instructions: 
  1. Combine flour and water in a large mixing bowl until it forms a smooth dough.
  2. 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.
  3. Brush dough lightly with oil. Cover the dough with a damp cloth/paper towel and let rest on the countertop for 30 minutes.
  4. Cut the dough into 6-8 small equal-sized balls.
  5. On a floured surface, use a rolling pin to flatten each ball into a thin round.
  6. 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.
  7. 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.
  8. With a rolling pin, roll out each pancake to a ⅛” thick round. Roll out all pancakes before cooking.
  9. 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.
  10. 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.
  11. 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!