We fell in love with Scallion Pancakes at Mad Mango Cafe in Kelowna, served with an amazing laksa. That’s a little bite of heaven. Ever since, I’ve looked up a few recipes, and never quite had the courage to try making them. Tonight’s menu included a chicken laksa, and just on a whim, decided to give these scallion pancakes a go. I found this recipe on the “Serious Eats” website, and I didn’t change a thing. They were far quicker and easier to make than I thought, and FAR exceeded our expectations. If you have fun playing with dough, make sure to give this a try.
- 2 cups all-purpose flour, plus extra for dusting work surface
- 1 tsp kosher salt
- 1 cup boiling water
- Up to 1/4 cup toasted sesame seed oil
- 2 cups thinly sliced scallion greens
- flaky sea salt
Oil for frying
Salt for garnish
Place flour & salt in bowl of food processor. With processor running, slowly drizzle in about 3/4 cup of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. (If you don’t have a food processor, just mix the dough together by hand and knead until smooth and soft)
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface.
Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, a sprinkle of flaky sea salt, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes.
Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang or rice wine vinegar
- 1 tablespoon finely sliced scallion greens
- 1/2 teaspoon grated fresh ginger
- 2 teaspoons sugar
Combine all ingredients, and set aside at room temperature.