Scallion Pancakes Recipe by Amy Tincher
Cooking Instructions 1 hour total 1 Mix 1 cup flour and salt. 2 Pour in the boiling water and mix. Mixture will look crumbly. 3 When cooled to the touch, use hands to mix and form a dough ball. Knead on a hard surface for 3-4 minutes. 4 Cover with a bowl and let the dough rest while you make a roux. 5 Melt the butter in a saucepan. Add in flour and mix thoroughly. Add in spices and stir just until mixture starts to bubble. Remove from heat. 6 On a floured surface roll out your dough into a rectangle. It should be thin enough that it will tear if you try to lift it. 7 Using a pastry brush, cover the rectangle with the roux. Spread evenly. 8 Sprinkle scallions over the dough, spreading evenly and using all of them. 9 Starting at one of the short sides, tightly roll the dough into a log. Then, taking one end, roll the log into a tight spiral. 10 Using a rolling pin, lightly flatten the spiral to a thin layer and roll another log. Cut the log into 5 pieces. Turning each piece upward so that you can see the inner spiral, flatten each of the 5 pieces. 11 Heat a nonstick pan to medium heat. Add oil and when hot enough, add one pancake at a time and fry until golden brown on both sides. Remove pancake and sprinkle with salt flakes. Repeat for all 5 Pancakes. 12 Drizzle with sesame oil and enjoy. 1 Mix 1 cup flour and salt. 1 Mix 1 cup flour and salt. 2 Pour in the boiling water and mix. Mixture will look crumbly. 2 Pour in the boiling water and mix. Mixture will look crumbly. 3 When cooled to the touch, use hands to mix and form a dough ball. Knead on a hard surface for 3-4 minutes. 3 When cooled to the touch, use hands to mix and form a dough ball. Knead on a hard surface for 3-4 minutes. 4 Cover with a bowl and let the dough rest while you make a roux. 4 Cover with a bowl and let the dough rest while you make a roux. 5 Melt the butter in a saucepan. Add in flour and mix thoroughly. Add in spices and stir just until mixture starts to bubble. Remove from heat. 5 Melt the butter in a saucepan. Add in flour and mix thoroughly. Add in spices and stir just until mixture starts to bubble. Remove from heat. 6 On a floured surface roll out your dough into a rectangle. It should be thin enough that it will tear if you try to lift it. 6 On a floured surface roll out your dough into a rectangle. It should be thin enough that it will tear if you try to lift it. 7 Using a pastry brush, cover the rectangle with the roux. Spread evenly. 7 Using a pastry brush, cover the rectangle with the roux. Spread evenly. 8 Sprinkle scallions over the dough, spreading evenly and using all of them. 8 Sprinkle scallions over the dough, spreading evenly and using all of them. 9 Starting at one of the short sides, tightly roll the dough into a log. Then, taking one end, roll the log into a tight spiral. 9 Starting at one of the short sides, tightly roll the dough into a log. Then, taking one end, roll the log into a tight spiral. 10 Using a rolling pin, lightly flatten the spiral to a thin layer and roll another log. Cut the log into 5 pieces. Turning each piece upward so that you can see the inner spiral, flatten each of the 5 pieces. 10 Using a rolling pin, lightly flatten the spiral to a thin layer and roll another log. Cut the log into 5 pieces. Turning each piece upward so that you can see the inner spiral, flatten each of the 5 pieces. 11 Heat a nonstick pan to medium heat. Add oil and when hot enough, add one pancake at a time and fry until golden brown on both sides. Remove pancake and sprinkle with salt flakes. Repeat for all 5 Pancakes. 11 Heat a nonstick pan to medium heat. Add oil and when hot enough, add one pancake at a time and fry until golden brown on both sides. Remove pancake and sprinkle with salt flakes. Repeat for all 5 Pancakes. 12 Drizzle with sesame oil and enjoy. 12 Drizzle with sesame oil and enjoy. 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