Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup boiling water
- 1/4 cup chili oil
- 1/4 cup thinly sliced scallions
- 1/4 cup vegetable oil
Special equipment needed:
- Rolling pin
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Slowly pour in the boiling water while stirring with a wooden spoon until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Cover the dough with a damp towel and let rest for 30 minutes.
5. Divide the dough into 8 equal pieces and roll each piece into a thin circle.
6. Brush each circle with chili oil and sprinkle with scallions.
7. Roll up each circle into a tight spiral and then coil into a snail shape.
8. Flatten each snail shape with a rolling pin until it is about 1/4 inch thick.
9. Heat the vegetable oil in a large skillet over medium-high heat.
10. Cook each pancake for 2-3 minutes on each side until golden brown and crispy.
11. Serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 16-24 minutes
Temperature:
- Medium-high heat
Serving size:
- 8 pancakes
Nutritional information:
- Calories: 230 per pancake
- Fat: 12g
- Carbohydrates: 26g
- Protein: 4g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sliced green onions can be used instead of scallions.
- Sesame oil can be used instead of vegetable oil for a nuttier flavor.
Variations:
- Add minced garlic or ginger to the dough for extra flavor.
- Use different types of chili oil for different levels of heat.
- Add shredded carrots or cabbage to the filling for a vegetable-packed version.
Tips and tricks:
- Make sure to roll the dough thin enough to create crispy pancakes.
- Use a non-stick skillet to prevent sticking.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve pancakes on a platter with a small bowl of soy sauce for dipping.
Garnishes:
- Sprinkle with additional sliced scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Wonton soup
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the pancakes are not crispy enough, cook them for a few extra minutes on each side.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Scallion pancakes are a traditional Chinese dish that originated in northern China.
Flavor profiles:
- Spicy, savory, crispy
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Chinese