lunch · vegetarian · vegan · dairy-free
Crisp scallion pancakes
Flaky, layered pan-fried flatbreads from a hot water dough rolled up with oil, scallions and salt.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Stir the hot water into the flour, knead until smooth and let the dough rest, covered, for 15 minutes.
-
2
Cut the dough in half, roll each piece out thin and brush with some of the oil.
-
3
Scatter on the sliced scallions and salt, roll up into a log, coil it into a spiral and press flat.
-
4
Heat the rest of the oil in a skillet over medium heat and fry the pancakes until browned on both sides and cooked through in the layers.
