Ingredients
1 1/2 cups all-purpose flour, plus more if necessary
1/2 cup warm water
3 tablespoons peanut or vegetable oil, plus more as needed
3 scallions, thinly sliced
1 teaspoon salt
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Deep-dive into wok technique — science of wok hei, 200+ recipes
Definitive Sichuan cookbook — 200+ recipes with cultural context
800+ recipes across all Asian cuisines — definitive reference
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Deep-dive into wok technique — science of wok hei, 200+ recipes
Definitive Sichuan cookbook — 200+ recipes with cultural context
800+ recipes across all Asian cuisines — definitive reference
You're reading one of recipes available free. Full library with Gastronome.
Oil a large mixing bowl and set aside. In a separate large bowl, mix together the flour and water until a smooth dough forms. If the dough seems sticky, as it tends to do in humid weather, add a little more flour (starting with 1 tablespoon and up to 1/4 cup total, if needed) and mix again until the dough is no longer sticky. Roll out the dough on a lightly floured work surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil all around. Cover the dough with a barely damp towel and let it rest for 30 minutes. Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1-inch- thick cylinder. With a pastry scraper or butter knife, slice the dough into 2-inch-long segments. Dust your rolling pin with flour and roll out each segment into a 5-inch circle. Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with the scallions and salt. Roll up each circle into another cylinder, making sure the scallions stay in place. Coil the dough so that it resembles a snail. With a rolling pin, flatten again into disks 1/4 inch thick. The pancakes will get a little oily from the scallions popping through the dough. Place the rolled-out pancakes on a plate and repeat with the remaining dough. If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking. (Whatever you don't cook immedi-ately can be frozen for future use.) Heat a nonstick flat-bottomed skillet or cast-iron skillet over medium-high heat and add the remaining 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown, 2 to 3 minutes on each side. If the sides or middle puff up during cooking, press them down with a spatula to ensure even cooking. (You may also need another tablespoon of oil between batches.) Transfer the pancakes to a plate, cut into wedges, and serve.