Scallion pancakes are a neutral canvas. I serve them with everything. Vegetarian meals, beef, chicken, and fish. They sop up juices, provide a plate base for stewy dishes and are amazing with Asian foods. Pair these pancakes with Asian-style wings and wok-fried vegetables.
I’m using both cold and boiling water to make the dough for these pancakes. Using boiling water makes doughs stretchy and very flexible. You can substitute extra virgin olive oil to replace the sesame oil if there are allergies in your home.
Sesame Scallion Pancakes
Servings
4 Servings
Ingredients
- 4 cups all-purpose flour plus more for rolling the dough
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup cold water
- ⅔ cup boiling water
- 1½ cups thinly sliced scallions
- 1 teaspoon crushed red pepper
- 2 teaspoons black or white sesame seeds
- ⅓ cup extra virgin olive oil
- 2 tablespoons toasted sesame oil
- Garnish: chopped scallions and toasted sesame seeds
Instructions
- Pulse 2 cups flour, salt, pepper, and baking powder in a food processor for a few seconds. With motor running, add cold water; process 40 seconds, until dough forms. Transfer to a plate; set aside.
- Add remaining flour to the food processor, and with motor running, add boiling water. Pulse 30 seconds, until dough forms. Return reserved dough to food processor along with scallions, crushed red pepper, and sesame seeds. Pulse until both doughs and all ingredients come together. Transfer to a lightly floured work surface and knead until smooth. Transfer to a greased bowl, cover, and sit at room temperature for 2 hours.
- After dough has rested, cut it in half. With a rolling pin, roll 1 dough half into a 10- x 20-inch rectangle. Brush dough with 1 tablespoon evoo and half the sesame oil.
- Tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk. With a rolling pin, flatten into a 5″ circle. Repeat with remaining dough. Let pancakes sit for 10 minutes.
- Preheat oven to 200°F.
- Add 1 tablespoon evoo to a small sauté pan placed over medium heat. Add 1 pancake to pan and swirl. Cook 10 minutes, only turning once, until golden and crisp. Transfer to a baking sheet; place in 200°F oven to keep warm. Repeat until all pancakes are cooked.
- Garnish with chopped scallions and sesame seeds. Cut into wedges to serve.
I believe it gets uses in the pan as you cook each pancake.
Also, when does the 1/3 cup olive oil happen? The ingredients list it, but then the instructions mention a greased bowl and two times, a tablespoon. Is it the greased bowl part? Thanks.
That should be fine.
Is it okay to wrap the freshly made dough and put it in the fridge overnight instead of the two hour room temp? It doesn’t look like there’s enough time today for the whole process.