Scallion Pancakes – a delicious recipe with flour +. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["in sm saucepan, bring 1/2 cup water to boil - in med bowl combine flour c 1/2 tsp salt - slowly stir in the boiling water c a fork until a sticky ball forms - wrap dough in oiled plastic wrap & let rest for 45 mins or overnight in refrig -", "on floured surface roll out dough into a thin rectangle about 8 x 10"" - brush c sesame oil, sprinle c scallions & season c salt & pepper", "roll up dough from long side, jelly-roll style - cut crosswise into 4 equal pieces - roll out 1 piece into thin rectangular pancake c floured rolling pin - fold in 1/2 & flatten into pancake - repeat folding & flattening a few more times - dust c flour if necessary to prevent sticking - repeat c remaining pieces of dough to form 4 rectangular 1/8 "" thick pancakes - scraping the sticky dough fr rolling pin & work surface & adding a light sprinkle of flour btwn ea turn", "in lg skillet heat 1 - 2 tbl oil over med heat - fry pancakes 2 @ a time until edges are golden brown, about 4 mins per side - remove - cut into wedges & sprinkle c salt"]
530
kcal
Calories
60
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 1 cup flour + more for dusting - salt - 1 tbl sesame oil - 4 scallions finely chopped - pepper - vegt oil for frying.
Yes, Scallion Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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