Scallion Pancake葱油饼
A crispy, flaky layered flatbread loaded with fragrant scallions and sesame — rolled with an oil-flour roux for maximum lamination, then pan-fried golden on both sides in under 20 minutes.
200 g
Water
40 g
Water
80 g
Scallions
1 bunch
Toasted White Sesame Seeds
Salt
5 g
50 g
all-purpose-flour
200 g
salt
5 g
oil
50 g
all-purpose-flour
40 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Mix Flour with Boiling Water
Pour boiling water into the flour and stir until no dry flour remains.
Add Cold Water and Knead
Add the cold water and knead until the dough comes together smoothly.
Divide the Dough
Divide the dough into 6 equal portions for rolling and layering.
Mix Oil Paste Until Combined
Stir the oil, flour, and salt mixture until evenly combined to form a smooth paste for layering.
Sprinkle Sesame and Scallions
Sprinkle with white sesame seeds and chopped scallions.
Pan-fry Until Golden
Add oil to a flat skillet. Pan-fry until both sides are golden brown.
Cut into Sections and Serve
Transfer the golden pancake to a cutting board. Cut into 6 to 8 wedge sections. Arrange on a serving plate and serve hot.
Serving Suggestion
Serve Scallion Pancake as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.