Super super short post today, guys. ‘Cuz it’s my blog, and I’ll slack off if I want to. Also, blogger burn out- am I right, Sarah/Jennifer/Carla? *Wink*
The only things you need to know about this recipe:
- It’s super delicious – salty, scallion-y perfection.
- So many flaky layers.
- 100% improvement over my old scallion pancakes post (those pictures…I shudder).
- Arguably the best part of our Chinese New Year meal.
- We ate all of it (sorry, Liz…no leftovers for you this time).
- This is going to be my go-to recipe, maybe forever…or at least until my mom teaches me her secrets.
- I want more of it, right now.
Enjoy!
Scallion Pancakes
Author: Tina @ Just Putzing Around the Kitchen
Ingredients
- 2-1/2 cups flour
- ½ tsp salt
- Pinch of sugar
- Pinch of five spice powder (optional)
- ¾ cup water
- 2 tbsp olive oil
- 2-3 scallions, chopped
- salt
- Oil or cooking spray (for cooking)
Directions
- In a standmixer, combine your flour, salt, sugar, and five spice powder (if using).
- Add ¾ cup water and set mixer to the lowest setting.
- Knead the mixture for about 5 minutes, until it forms a smooth ball. (Alternatively, you can skip the standmixer and just mix/knead everything by hand in a mixing bowl)
- Set the dough aside in a medium bowl and cover with a damp cloth. Let your dough rest for about an hour.
- After the dough has rested, cut the dough in half (leave the half you're not using under the damp cloth).
- Roll out half your dough into a big rectangle, as thin as you can get it.
- Rub about 1 tbsp olive oil all over the surface of the dough (I used my hands for this) and sprinkle with salt to taste.
- Spread about half of the scallions on top of the dough.
- Orient your dough vertically so that the short side is facing you. Cut 2 horizontal slits on each side (the long side) of your dough, about halfway down - kind of like you're going to slice your rectangle in half, but instead of slicing all the way across, you leave a few inches of intact dough in the middle.
- Starting at the bottom, fold the two side flaps of dough over the middle piece. Then fold that entire rectangle forward onto the middle level. Fold those to flaps over, and repeat. (See original recipe for pictures of the process.)
- When you have a neat rectangle, take your rolling pin and roll the dough out until it is almost doubled in area. (Don't roll TOO firmly - try to keep some small pockets of air between the lawyers of dough)
- Heat a couple tablespoons of oil (or cooking spray) in a pan over medium heat, then place your pancake on the pan.
- Cover the pan and cook for about five minutes.
- Flip the pancake over and cook for another 4-5 minutes on the other side. (Both sides should be golden brown.)
- Transfer your cooked pancake to a cutting board and slice.
- Repeat steps 6-15 with the other half of the dough and scallion mixture.
(Very slightly adapted from The Woks of Life’s recipe)
I HAVE ALWAYS WANTED TO MAKE THESE! Yahoo!! (And, YES. SUCH BLOGGER BURNOUT.) 🙂
So much burnout! I have literally had ZERO motivation to blog since we got back from FL….
They look beautiful and super flaky. Can’t wait to try them!
🙂
Girllll – I want to have Chinese NY with you next year, okay? You know how I feel about scallion pancakes – yours look perfectly flakey and crispy and light and I want to eat a whole stack. The blogger burnout is REAL over here right now….
Whatever, you’ve been churning out amazing posts over there! <3