Scallion Pancakes
These might be my favourite pancakes of all! I have always been for salty over sweet, so no wonder these are my top choice when I think of pancakes.
Scallion pancakes, known as "Cong You Bing" in Mandarin, are a beloved staple of Chinese cuisine, celebrated for their crispy exterior, chewy interior and vibrant burst of fresh scallions in every bite. Originating from China, these savoury pancakes have found fans like me worldwide, appreciated for their unique texture and delightful flavour.
The charm of scallion pancakes lies in their simple yet ingenious preparation. The dough, made from flour, water and a pinch of salt, serves as the perfect canvas for the scallions to shine. After mixing and kneading, the dough is rolled out into thin circles, generously sprinkled with a paste made of finely chopped scallions, and then rolled up like a Swiss roll. This rolling technique, creates layers within the dough that contribute to the pancake’s characteristic flakiness.
Once shaped, the pancakes are pan-fried in a little oil until they are golden brown and crispy on the outside, while remaining tender and chewy inside. The frying process enhances the scallions’ flavour, giving the pancakes a fragrant and savoury aroma that’s hard to resist.
Scallion pancakes are incredibly versatile. They can be enjoyed on their own, dipped in a simple soy-based sauce or served alongside other dishes. They make a perfect appetiser, snack or a light meal. The combination of crispy, chewy, and savoury elements makes them a hit at any table.
Ever given them a go yourself? They’re a joy to make and even better to eat!
Combine 420 g of flour, half a teaspoon of salt and hot water until it's fully combined. Knead until smooth, then wrap in plastic foil and refrigerate for an hour.
Mix 45 g of flour, chopped spring onions, salt and pepper, then pour in hot lard and stir.
Divide the dough into 4 parts, then roll the dough out thinly into a rectangular shape, then brush the paste over it.
Roll the two sides inwards so they meet in the middle. Then take the two ends and twist them in opposite directions to make an S shape.
Now fold one on top of the other and press with your hand. Wrap again in a plastic foil and refrigerate for an hour or overnight.
Roll it out again to 2-3 mm thickness and fry it in a lightly greased pan until golden brown on each side.
Fluff it up by pushing the pancakes on opposite sides inwards with two wooden spatulas and serve.
Scallion Pancakes
Ingredients
Instructions
- Combine 420 g of flour, half a teaspoon of salt and hot water until it's fully combined. Knead until smooth, then wrap in plastic foil and refrigerate for an hour.
- Mix 45 g of flour, chopped spring onions, salt and pepper, then pour in hot lard and stir.
- Divide the dough into 4 parts, then roll the dough out thinly into a rectangular shape, then brush the paste over it.
- Roll the two sides inwards so they meet in the middle. Then take the two ends and twist them in opposite directions to make an S shape.
- Now fold one on top of the other and press with your hand. Wrap again in a plastic foil and refrigerate for an hour or overnight.
- Roll it out again to 2-3 mm thickness and fry it in a lightly greased pan until golden brown on each side.
- Fluff it up by pushing the pancakes on opposite sides inwards with two wooden spatulas and serve.
