I saw this post on chinese scallion pancakes on Use Real Butter. The photos made the pancakes look so delicious. Golden, delicate, with lots of flaky layers. Baby Bro and his GF had previously helped make green onion pancakes after I found an easy recipe, which can be found here. They were pretty enjoyable, but I wanted to see if we could refine our technique to get a better pancake.
This recipe was similar to the one we previously used. This time, Baby Bro did everything by himself. He really enjoys cooking. He recently moved in with me, and I've gotten to observe just how much he enjoys cooking. He cooks all the time. He cooks his lunches and his dinners everyday. For a simple lunch of noodle soup, he'll go all out and make chicken soup from scratch. I'm amazed at his energy. I can't remember the last time I actually cooked a full meal for lunch. It's usually just leftovers, or whatever I can find that's instant.
Anyhow, I think he was a bit rushed on this attempt. As a result, the pancakes came out a little too thick. They still tasted good though.
Chinese Scallion Pancakes (from Use Real Butter)
2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped
1. In a large bowl mix flour with 1/4 cup of water and stir until water is
absorbed. Continue adding water one teaspoon at a time and mixing
thoroughly until dough pulls away from sides of bowl. We want a firm
dough that is barely sticky to the touch.
2. Knead the dough about twenty strokes then
cover with a damp towel for 15 minutes. Take the dough and form a
flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces
3. Place a ball of dough on a well-floured work surface and roll out
into a thin circle (about 1/16th inch thickness). Spread a teaspoon of
oil evenly over the pancake (use more if needed). Sprinkle salt evenly
over the pancake. Sprinkle 1-2 tablespoons of scallions over the
pancake. Roll the pancake up from one end like a rug, then curl the
roll around in a spiral and pinch the end to the roll so it stays
wrapped. With the palm of your hand, press the roll from the top to
flatten it. Roll the pancake out to 1/8th inch thickness. Heat a
tablespoon of oil on a flat, wide pan over a medium-low to medium flame
until hot. Set the pancake in the oil and let fry until the bottom is
crisp and golden. Flip the pancake, adding more oil as needed. Remove
from heat and serve immediately or reheat in the oven.
We didn't get all the step by step pictures like we took on our first attempt, so I've incorporated some of our old pics with some of the pics from this attempt: