If you are a Taiwanese of if you have visited Taiwan before, then you are probably familiar with this ever present snack, scallion pancake. They are fluffy and smell wonderful, and of course, a very popular breakfast item to go with a glass of soy milk. A great thing with this recipe is that you can make scallion pancakes in bulk, so double and triple as needed. They can be safely frozen up to 1 month. For me, one pancake per person is the perfect portion for breakfast, so even a batch of 6 pancakes lasts me and my husband with 3 days of consecutive scallion pancake breakfast. Then we move on to eating something else, and when the craving hits, I will make another batch again. Be sure to stock up on soy milk to enjoy an authentic Taiwanese experience.
- 45 gram all purpose flour
- 50 ml vegetable oil (I use olive oil)
- 1 teaspoon salt
- 400 gram all purpose flour
- 1 cup warm water
- 6-12 tablespoons thinly sliced scallions, green part only
- In a mixing bowl, stir together 45 gram all purpose flour, 50 ml vegetable oil, and 1 teaspoon salt into a smooth oily paste. This is our oil roux.
- In another mixing bowl. Knead together 400 gram all purpose flour with 1 cup warm water until the dough comes together into a ball. The water needed maybe slightly more or slightly less, but the elasticity should resembles your ear lobe. Place the dough in mixing bowl and cover with wet towel or saran wrap for 15 minutes.
- Meanwhile, wash and drain the scallions. Make sure they are really dry. It is best if you can use a salad spinner and wipe again with a paper towel. Chop into thin slices and set aside.
- Divide the dough into 6 portions, each should be around 100 gram.
- Brush a thin layer of oil on your work surface and hands. With a rolling pin, roll the dough into a rectangle as thin as possible. Brush the dough with 1 tablespoon of oil roux (step 1), then scatter about 1-2 tablespoon of scallions. Roll the dough from bottom to top on the long side (imagine rolling a towel), then roll the long strip into a spiral, tuck the end underneath. Repeat for the remaining 5 portions of the dough. Let rest for 30 minutes.
- Flatten each rolled dough into a 6 inch diameter pancake. If you are not going to cook them directly, you can store these in the fridge for up to 3 days or even freeze them for up to 1 month. Return to room temperature before cooking.
- Heat a non stick pan or a well seasoned cast iron skillet on medium heat. Place the pancake on heated pan/skillet, cover and cook until browned, then remove the cover, flip, and cook the other side until brown but this time with the pan/skillet uncovered.
- Serve hot with some chili sauce if you like. The Taiwanese have these as breakfast with a glass of soy milk.