Ingredients

2 cups all-purpose flour, plus more for rolling out the pancakes

1/2 teaspoon kosher salt

3/4 to 1 cup boiling water

1 tablespoon sesame oil

4 scallions (green parts only), thinly sliced

1/4 cup vegetable oil, divided

1/3 cup low sodium soy sauce

2 tablespoons rice wine vinegar

1 tablespoon brown sugar

1 tablespoon sliced scallions

1/2 teaspoon crushed red pepper flakes (optional)

Instructions

Step 1: In a food processor, combine the flour and salt and pulse briefly. With the motor running, slowly add 3/4 cup boiling water until the dough begins to form a ball. If needed, add more boiling water, one tablespoon at a time, until the dough comes together.

Step 2: Turn the dough onto a lightly floured surface and knead for about 30 seconds. Cover with a damp towel and let it rest at room temperature for 30 minutes.

Step 3: Divide the dough into 4 equal parts. Working with one piece at a time, roll it into an 8-inch circle. Brush lightly with sesame oil and sprinkle evenly with sliced scallions.

Step 4: Roll the dough into a log, then coil it into a round shape, tucking the end underneath. Flatten it slightly, then roll it out again into a 7-inch circle. Keep finished pancakes covered with a damp cloth while you prepare the others.

Step 5: Heat 1 tablespoon vegetable oil in a medium skillet over medium-low heat. Add a pancake and cook, turning frequently to avoid burning, until golden brown and crispy on both sides, about 5 minutes total. Repeat with remaining pancakes and oil.

Step 6: Cut the cooked pancakes into wedges and set aside.

Step 7: For the dipping sauce, whisk together soy sauce, rice wine vinegar, brown sugar, sliced scallions, and crushed red pepper flakes in a small bowl.

Step 8: Serve the scallion pancakes warm with the soy dipping sauce.

Tips & Variations

Use boiling water to make the dough for a tender yet chewy texture.

Feel free to add finely chopped garlic or ginger into the dough for extra flavor.

For a spicy kick, include extra crushed red pepper flakes in the dipping sauce or sprinkle some on the pancakes after cooking.

Make the dough ahead and refrigerate it for up to 24 hours to save time on busy days.

FAQs

Can I use all parts of the scallions?

It’s best to use the green parts of the scallions for a milder flavor and more vibrant color. The white parts can be used but may be stronger in taste.

How do I prevent the pancakes from getting soggy?

Cook the pancakes on medium-low heat and turn them frequently to ensure they become crispy without burning. Resting them on a wire rack after cooking also helps avoid sogginess.