Chinese Scallion Pancake—Simplified Version
Super easy scallion pancake, no dough kneading, no shaping process
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour ( , measure after shifting)
- 440 ml water
- 1 cup finely chopped scallion ( , wash and drain well)
- pinch of salt
- 1/8 teaspoon Chinese five spice powder ( , optional)
- vegetable oil for frying
- 1 tbsp. light soy sauce
- 1/2 tbsp. chili oil
- 1 tbsp. chopped scallion
- 1/8 salt
- 1 tsp. sesame oil
Instructions
- 1
Mix salt with Chinese five-spice powder with the all-purpose flour. And then mix with water. Continue stirring to get a smooth and consistent mixture. At this stage, you may feel the batter is a little bit dry, don't worry it will be thinner after adding the chopped scallions.
- 2
Add chopped scallions in, and mix well. Then set the batter aside for 5 minutes.
- 3
Heat a non-stick pan first, then add around 1 tablespoon of oil, and swirl to cover. Scoop the batter and pour it into the pan. When pouring over the mixture, do not place all of them in the center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or a scraper to make the pancake as well distributed as possible.
- 4
Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side for another 1 minute for a darker color and crisper taste.
- 5
Repeat the process and finish all of the pancakes. Cut into wedges, and serve directly or with the dipping sauce.