Scallion Pancakes
Crisp-edged, chewy flatbreads studded with bright scallions and a whisper of sesame oil—simple dough transformed by rolling and twisting into flaky layers. Serve warm with a tangy soy-vinegar dip for a crunchy, savory snack or side.
2 cup all-purpose flour
¾ cup boiling water
2 tbsp cold water
1 tsp salt
4 tbsp vegetable oil, divided
4 stalk scallions, finely sliced
1 tsp sesame oil
2 tbsp soy sauce, for dipping
1 tbsp rice vinegar, for dipping
1 tsp sugar, for dipping
½ tsp chili flakes, for dipping
1 tbsp water (for dipping)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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