Scallion Pancakes

Scallion Pancakes Recipe

By Bb Kitchen


300g GF all-purpose flour

1 teaspoon salt

185g water at room temperature

oil for rolling dough and frying

Finely diced shallots


1 In a large bowl, whisk together the flour and salt. Gradually pour in the water, stirring everything together. Start kneading the dough together with your hands, turn the dough onto a lightly floured surface and knead until the dough is elastic and smooth. Lightly grease a bowl with oil and place the ball of dough inside. Cover it with plastic wrap and let it rest for 45 minutes to 1 hour.

2Heat a tablespoon of oil in a pan over medium heat. Add the shallots and cook them for 2 to 3 minutes, until they start to soften.Turn off the heat and transfer the cooked shallots into a bowl.

3Take the rested dough out of the bowl and divide it into 4 pieces. Shape each piece into a ball. Cover the balls of dough with a dry towel or piece of plastic wrap.

4Lightly grease your work surface with oil. Roll out the dough into a thin rectangle. The dough should be thin enough that you can almost see the surface underneath.

5Pour about 2 teaspoons of oil over the rolled out dough and use your hands to rub over the surface. Sprinkle a quarter of the cooked shallots and sliced scallions over the dough.

6Fold the dough into thirds (see video for ref)

7Starting from one end, start curling the dough, creating a snail-like shape. Roll the snail into a a thin circle.

8Pan fry in 1 tablespoon of oil for 3-4 min, flip and pan fry the other side.


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