Ingredients
Check off ingredients as you go
For the dough
- 300 g (2⅓ cups) sifted all-purpose flour (plain flour)
- 1 level tsp fine salt
- 180 ml (¾ cup) hot water
For the filling
- 3 Tbsp sesame oil
- 8-10 Thai scallions or 4 scallions (spring onions), thinly sliced
For the sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp light brown sugar
- 1 clove garlic, grated
- a pinch of chili flakes
How to make scallion pancakes
Mix the flour and salt in a large bowl or the bowl of a stand mixer, then gradually pour in the hot water, working it in with the dough hook or a wooden spoon until all the water is absorbed. The dough will turn into a mass of big lumps; keep kneading until it comes together into a ball, which takes about 5 minutes. Cover with plastic wrap and let rest for about 30 minutes.
While the dough rests, thinly slice the scallions.
Once the dough has rested, quickly knock the air out of it, then cut it into 6 pieces of about 75-80 g (2.75 oz) each. Shape them into balls with your hands. Roll each ball out into a thin rectangle. Brush a little sesame oil over the whole surface and scatter about 1 Tbsp of scallions on top. Starting from the long side, roll the dough up into a fairly thin log. Pinch the ends to seal. Coil the log into a little snail, wrapping the dough around itself, then flatten the snail with a rolling pin into a circle about 15 cm (6 inches) across.
Heat a skillet over high heat with a spray of neutral oil. Once the oil is hot, gently lay a pancake in the pan. Let it cook for 1 minute, until nicely golden. Flip the pancake and cook for 30 seconds to 1 minute on the other side, until it browns. Set aside and repeat with the remaining pancakes.
Once the pancakes have cooled slightly, cut them into 4 wedges. Serve warm with the sauce, or alongside roast meat (duck) or pulled meat.