Classic Scallion Pancakes
| Servings |
Ingredients
- 4 cups flour plus more
- 1 T baking powder
- 1 T kosher salt
- 1/3 cup oil
- 2 T toasted sesame oil
- 1 1/2 cups thinly sliced scallions
- 1 tsp crushed red chile flakes
- 1/2 tsp ground white pepper
Ingredients
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Instructions
- Process 2 cups flour and baking powder in a food processor. With motor running, add 2⁄3 cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add 2⁄3 cup boiling water; process until dough forms, about 30 seconds.
- Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth, about 4 minutes. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.
- Halve dough; using a rolling pin, roll 1 dough half into a 10" x 20" rectangle. Brush with 1 tbsp. canola oil and half the sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5" circle.
- Repeat with remaining pieces and second dough half, 1 tbsp. canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.
- Heat oven to 200°. Heat 2 tsp. canola oil in a 10" nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes.
- Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve.
Recipe Notes
Adapted from Saveur (www.saveur.com)