Crispy Scallion Pancake recipe - ingredients, nutrition and when to eat it
This Chinese-style scallion pancake is made by layering scallions between sheets of flour dough and pan-frying it until crisp.
This Chinese-style scallion pancake is made by layering scallions between sheets of flour dough and pan-frying it until crisp. It makes an easy lunch or a tasty side for dinner, and a light dip in soy sauce brings out its nutty flavor.
Chinese · 25 minutes to cook
Nutrition (per 165.5g serving): 400.5 kcal · protein 7.8g · carbohydrate 55.7g · fat 14.8g · sodium 505mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Letting the dough rest keeps it from shrinking as much when rolled and helps create distinct layers.
Tips: After placing it in the pan, gently press the edges so it cooks evenly all the way through.
Tips: Cook it slowly over medium-low heat rather than high heat so the outside becomes crisp while the inside stays pleasantly chewy.
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Ingredients (1 serving)
- All-purpose flour — 70 g
- Water — 45 ml
- Scallions — 4 pc
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp