This is a traditional Chinese scallion pancake. Usually eaten as a appetizer. It's easy to make!
Ingredients
- warm water: 0.5 cup
- white sugar: 1 tsp
- yeast: 1 tsp
- sifted all-purpose flour: 2 cups (divided)
- hot water: 0.5 cup
- ½ tablespoons vegetable oil: 2 piece (divided, or as needed)
- salt: 1 tsp
- all-purpose flour: 2 Tbsp (or as needed)
- scallions: 1 cup (finely chopped)
Metric Conversion
Stages of cooking
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Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
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Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
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Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
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Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.
