Scallion Pancakes

Let’s get cooking

1. 01

   Make dough

   Mix flour with water gradually. Knead 3–5 minutes until a soft dough forms; add tiny amounts of water or flour if necessary.

2. 02

   Rest

   Cover and rest about 20 minutes. Mix scallion with salt just before rolling.

3. 03

   Layer and coil

   Divide dough into four pieces. Roll each thinly, brush with part of the oil, scatter scallion, roll into a rope, then coil into a spiral.

4. 04

   Flatten gently

   Rest coils 5 minutes, then roll to roughly 5 mm thick. Do not force them if dough springs back.

5. 05

   Pan-cook

   Use remaining oil over medium-low heat. Cook each pancake 3–5 minutes per side until golden and the centre is cooked with no raw dough.