Shortcut Chinese Scallion Pancakes

• Vegan

• Produce

  • 1 cup Scallions, green

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Liquids

  • 440 ml Water

Found on kirbiecravings.com

Ingredients

• 2 cups sifted all purpose flour
• 440 ml water
• 1/4 tsp salt
• 1 cup chopped green scallions
• 4 tbsp vegetable oil

Directions

• 1. Add flour, salt and water to a medium mixing bowl. Whisk until smooth. Stir in scallions. 2. Add 1 tbsp of oil and spread across an 8-inch skillet, and bring to medium high heat on stove. I tried both with a nonstick skillet and a cast iron skillet. The non-stick skillet is easier for cooking and requires less oil, but doesnt develop as nice of a golden crust as the cast iron skillet. 3. Once heated, pour just enough batter to cover almost the entire surface of the pan. Let pancake cook in oil until edges turn opaque and pancake is solid enough to flip to the other side. Cook until both sides are golden brown. Repeat with remaining batter. Before each new pancake, add another 1/2 tbsp of oil to the pan because each pancake absorbs a lot of the oil. You dont want to skimp too much on oil as it is a key ingredient to the flavor. (The literal translation for this dish is scallion oil pancake.)