Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Layers
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 30 min
- Mix 300 g plain flour, 180 ml hot water, ½ tsp salt, cool enough to handle, then knead 5 minutes. Cover and rest 30 minutes.
Layer · About 10 min
- Divide into four. Roll thin, spread 40 ml sesame oil, 80 g spring onions, finely sliced, roll into logs, coil each log and flatten into discs.
Fry · About 4 min
- Heat 30 ml neutral oil in portions. Fry pancakes over medium heat for 3–4 minutes per side until crisp and cooked through.
Check: Look for this result: crisp and cooked through.
Tips
- Rested dough stretches without tearing.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use neutral oil instead of sesame oil for a milder pancake.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Scallion Pancakes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Scallion Pancakes?
Rested dough stretches without tearing.
What can I substitute in Scallion Pancakes?
Use neutral oil instead of sesame oil for a milder pancake.
Can I prepare Scallion Pancakes ahead?
Prepare the measured ingredients for Scallion Pancakes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
