Shortcut Chinese Scallion Pancakes
These shortcut Chinese scallion pancakes taste similar to the traditional version, but they are so much easier to make. You don't need to deal with kneading or rolling dough and the batter comes together in about 5 minutes.
Ingredients
- 2 cups sifted all-purpose flour
- 440 ml water
- 1/4 tsp salt
- 1 cup chopped green scallions
- 4 tbsp vegetable oil
Instructions
- Add flour, salt, and water to a medium mixing bowl. Whisk until smooth. Stir in scallions.
- Add 1 tbsp of oil and spread across an 8-inch skillet, and bring to medium-high heat on the stove. I tried both with a nonstick skillet and a cast iron skillet. The non-stick skillet is easier for cooking and requires less oil, but doesn't develop as nice of a golden crust as the cast iron skillet.
- Once heated, pour just enough batter to cover almost the entire surface of the pan. Let pancake cook in oil until edges turn opaque and pancake is solid enough to flip to the other side. Cook until both sides are golden brown. Repeat with remaining batter. Before each new pancake, add another 1/2 tbsp of oil to the pan because each pancake absorbs a lot of the oil. You don't want to skimp too much on oil as it is a key ingredient to the flavor. (The literal translation for this dish is scallion oil pancake.)
Notes
Recipe slightly adapted from China Sichuan Food
Serving: 1pancake, Calories: 385kcal, Carbohydrates: 64.3g, Protein: 8.7g, Fat: 9.9g, Saturated Fat: 7.5g, Sodium: 187.2mg, Fiber: 2.5g, Sugar: 0.7g, NET CARBS: 62
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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