Easy Scallion Pancakes Recipe

Combine 2 cups flour and ½ teaspoon salt in a stand mixer bowl.

Using the dough hook attachment on low speed, slowly pour in the hot water until fully incorporated.

Turn the mixer to medium speed and knead the dough until it comes together in a mass.

Remove the dough from the bowl and briefly knead and shape into a ball.

Wrap the dough in plastic and let it rest for at least 30 minutes.

While the dough rests, heat the sesame oil in a small skillet over medium heat.

Add the remaining ½ cup flour and ½ teaspoon salt and cook and stir for 1 minute to make a roux.

Transfer the roux to a small bowl to cool.

In another small bowl, make a dipping sauce for the pancakes by combining the soy sauce, rice vinegar, ginger, chile pepper, and brown sugar. Set aside.

Unwrap and knead the dough briefly then divide it into 6 even pieces.

Shape the dough into balls with your hands and keep them covered with plastic or a damp tea towel so that they do not dry out.

Use a rolling pin to roll out one of the dough balls into a rectangle about 10 inches long and 5 inches tall.

Spoon a tablespoon of the roux onto the dough and spread it into an even layer, leaving a small border around the edge with no filling.

Sprinkle 2 tablespoons sliced scallions onto the surface of the roux, keeping them close to the left and bottom edge.

Carefully roll up the dough from the bottom of the long side to form a long cylinder.

Flatten the cylinder gently to seal and pinch closed the left end with your fingers.

Starting with the pinched end, roll the cylinder into a spiral shape.

Tuck the smaller end underneath.

Gently press down on the spiral and cover with plastic or a towel.

Repeat for the remaining dough until all have been filled and formed.

Cut 6 parchment or waxed paper squares about 8 inches across.

Roll each spiral into a pancake about 6-inches in diameter, laying them out on a platter with the parchment or waxed paper in between.

Line a second platter or plate with paper towels.

Heat a cast iron or other similar non-stick skillet over medium heat and add about 2 tablespoons peanut oil to fully coat the bottom of the pan.

Once the oil is hot, carefully lower one pancake into the pan and use chopsticks or tongs to gently rotate the pancake to evenly coat with the oil.

Cook for 2 minutes until the first side is golden brown.

Use the chopsticks or a spatula to carefully flip the pancake.

Cover the pan and cook for another minute. The steam will help the layers in the dough to puff.

Uncover and continue cooking until golden, flipping the pancake again and continuing to cook until the pancake is puffed and crisp. Adjust the heat as needed so the pancakes do not burn.

Transfer the pancake to the paper towel-lined plate.

Repeat the process, adding about 2 tablespoons of peanut oil to the pan before cooking each pancake.

Once all the pancakes are cooked, cut them into wedges and serve them warm with the dipping sauce.