· Nut-free ·

Who doesn’t like to order scallion pancakes at a restaurant? But have you ever made some of your own? Now’s the chance to try!

Scallion pancakes are supposed to be flaky, crispy, and many-layered, and this recipe does just that. The scallion mix is marbled into the batter so that you get a nice hint of scallion and Szechuan pepper throughout (and this is what gives it all the flavor!).

And the great thing is, you can make stretch them out and freeze them before cooking so that whenever you crave scallion pancake, you just take it out of the freezer and toast it in the pan so that it’s super fresh!

You’re going to need to let the dough rest for 30 minutes, so I recommend you make the scallion mix while that’s happening.

 

Great for:

As a side, as the carb base for a meal (you can go crazy with the toppings!), a party snack, or simply as a starter.

Scallion Pancakes

Makes 3 X 8“ pancakes

dough

250g all-purpose flour

1.5g sea salt

Zest of 1 lime

117ml boiling water

70ml room-temperature water

 

Scallion Mix

100ml olive oil

2g Szechuan pepper, toasted and ground

50g scallions, sliced into thin rounds

1 pinch of sea salt

1 small bunch fresh cilantro leaves (optional)

 

Ginger Pickle Dipping Sauce

26ml tamari

16ml brown rice vinegar

20ml pickle liquid

6g fresh ginger, minced or grated

10ml maple syrup

 

Toppings (optional)

1 sliced avocado

Sliced radishes, to taste

DOUGH

1. Sift the flour into a medium bowl and add salt, lime zest, and boiling water. Use a fork to mix until you get a flaky consistency (about 2 minutes). Add the room temperature water little by little and mix until a dough is formed. It might be a little bit sticky and that’s okay. Knead for 3 more minutes or until a dough is formed and has completely absorbed all the water.

2. Cover the dough with plastic wrap and let rest for at least 30 minutes at room temperature, or preferably in the fridge overnight so that the gluten has time to relax.

 

Scallion Mix

1. While the dough is resting, make the scallion mix. Heat a pan on medium heat and add olive oil, Szechuan pepper, scallions, and salt. Cook for 30 seconds and remove from heat.

2. Transfer the mix into a jar or other tall container and use an immersion blender to blend*. It doesn’t have to be completely smooth, just not as chunky. You can blend in a small bunch of cilantro leaves here to make it greener if desired. Set aside.

 

1. Once rested, divide the pancake dough into 3 equal parts. Leave 2 of the pancake doughs covered while you work with one of them.

2. Stretch out the dough with a rolling pin into a thin rectangle, being careful not to break it. The dough should be thin enough to be slightly translucent.

3. Add the scallion mix onto the rolled-out dough, spreading it around evenly.

4. Roll the dough up into one long roll, then roll the two ends up in opposite directions into spiral shapes to form an S shape with the dough. Put the two spirals ends on top of each other and slightly press down.

5. Roll the dough out into a flat circle using a rolling pin to about 1⁄4” thick.

6. Repeat steps 7-10 with the other 2 pancake doughs. At this point, you can always freeze them and save them for later if you don’t want to cook them right away. Simply layer them one on top of another with pieces of parchment paper between them and store in the freezer for up to 3 months.

7. When ready to cook, heat a pan on medium heat and brush it with a little bit of olive oil. Place the pancake into the pan. Cover, lower the flame, and cook for 2 minutes. Flip and cover it again to cook for 2 more minutes, or until a crust has been formed. Repeat with remaining pancakes.

    

Ginger Pickle Dipping Sauce

1. While the pancakes are cooking, whisk all the ingredients for the dipping sauce together in a bowl.

2. Serve warm with dipping sauce on the side and toppings (if using).

 

*Note: If you don’t have an immersion blender, just use any kind of blender you have.