Ingredients

The following ingredients have 4 Servings
  • 2 cups sifted all-purpose flour
  • 440 ml water
  • 1/4 tsp salt
  • 1 cup chopped green scallions
  • 4 tbsp vegetable oil

Instruction

  • Add flour, salt, and water to a medium mixing bowl. Whisk until smooth. Stir in scallions.
  • Add 1 tbsp of oil and spread across an 8-inch skillet, and bring to medium-high heat on the 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 doesn't develop as nice of a golden crust as the cast iron skillet.
  • 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 don't 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.)