Scallion Pancakes with Five-Spice
This recipe gives you savory pancakes with a deeper, aromatic flavor profile. The addition of five-spice powder adds warmth and complexity that pairs well with the fresh scallions.
Equipment
- Mixing Bowl
- Rolling Pin
- Skillet or frying pan
Ingredients
Pancake Dough
- 240 g all-purpose flour
- 150 ml warm water
- 5 g salt
Filling and Assembly
- 30 ml sesame oil for brushing
- 50 g chopped scallions
- 2 g Chinese five-spice powder
Instructions
- Mix the flour, salt, and warm water together until a shaggy dough forms.
- Knead the dough for 5 minutes until it becomes smooth. Cover the dough and let it rest for 20 minutes.
- Roll the dough out thinly into a large rectangle shape.
- Brush the surface of the dough evenly with sesame oil. Sprinkle the chopped scallions and the five-spice powder over the oiled surface.
- Roll the dough tightly into a log. Coil the log into a tight spiral shape, then flatten the spiral gently with your hand or a rolling pin.
- Cook the pancake in a lightly oiled pan over medium heat for 3 to 4 minutes per side until it is golden brown and crispy.
- Slice the cooked pancake into wedges and serve it with a soy-based dipping sauce.
Notes
The five-spice powder provided warmth and complexity that tested well without overpowering the scallions. This recipe makes a flavorful variation on the classic scallion pancake.