| Level: | Intermediate |
| Total: | 3 hr 34 min |
| Prep: | 40 min |
| Inactive: | 2 hr 30 min |
| Cook: | 24 min |
| Yield: | 6 pancakes |
| Level: | Intermediate |
| Total: | 3 hr 34 min |
| Prep: | 40 min |
| Inactive: | 2 hr 30 min |
| Cook: | 24 min |
| Yield: | 6 pancakes |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- Kosher salt
- 1 to 2 tablespoons vegetable shortening, at room temperature
- 5 scallions, finely chopped
- Vegetable oil, for frying
Instructions
- Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
- Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
- For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 209 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 112 mg |
| Serving Size | 1 of 6 servings |
| Calories | 209 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 112 mg |
Reviews
These were de-lish with Sandra’s “Scallion Pancakes with Crispy Turkey and Cranberry-Hoisin Sauce” on this site. She used canned biscuits in her recipe, and I hate those, but instead made these and followed thru with the remainder of her recipe. So different for leftovers!