A time tested scallion pancake recipe
Updated: May 1, 2019
I have been making this recipe and publishing it for farm members since our urban farm days 15 years ago.
2 cups Red Cat Farm white wheat flour
1/4 t. salt
1 T. peanut oil
3/4 cup boiling water
4 t. toasted sesame oil
2 bunches chopped scallions
1/2 cup or so oil for frying
1. In a large mixing bowl, combine flour, salt, oil and boiling water. Mix to form a workable dough, adding small amounts of flour or water as needed. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Place in a plastic bag and rest for 20 minutes.
2. Divide the dough into four parts. One at a time, roll out into a circle, brush with sesame oil and spread 1/4 cup scallions. Roll as a jelly roll into a cylinder, flatten it slightly and crimp the ends. Coil the cyclinder into a disk and crimp to seal. Roll the disks again into thin pancakes.
3. Fry the pancakes one at a time preferably in a cast iron skillet until brown on each side and adding oil as necessary.
Make a dipping sauce with soy sauce, rice wine vinegar and sesame oil. Amounts to taste.