Scallion Pancakes with Ginger Dipping Sauce – a delicious recipe with flour, boiling water, scallions, sesame oil, canola oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a bowl, sift flour.
2
Slowly add water in a steady stream while mixing with a wooden spoon.
3
Keep adding water until a ball is formed.
4
With the same procedure, one can use a food processor with a metal blade.
5
Let ball of dough >relax for about 30 minutes and cover with damp cloth.
6
On a floured surface, roll out dough into a thin rectangle.
7
Brush on oil mixture, cover with scallion and season with salt and pepper.
8
Carefully roll dough like a sponge cake.
9
Cut into 4 pieces.
10
Take one piece and twist 3 times.
11
Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake.
12
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown.
13
Cut into wedges and serve immediately with dipping sauce.
14
Combine all ingredients.
1088
kcal
Calories
95
g
Fat
53
g
Carbs
8
g
Protein
FatCarbsProtein
* 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 13 ingredients. The key ingredients include: 2 cups all purpose flour, 1 cup boiling water, 1/2 cup sliced scallions, 1 tablespoon sesame oil, and more.
Yes, Scallion Pancakes with Ginger Dipping Sauce 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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