Green Onion Pancakes

These pancakes are a popular offering from street vendors in China. They are made while you wait and are best eaten warm. Enjoy with a fried egg for a savory breakfast treat.
By / Photography By D. Lucas Landis | April 04, 2016

Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup boiling water
  • 2–3 tablespoons sesame oil
  • ½ cup green onions
  • Canola oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • ½ cup soy sauce

Instructions

Place flour and salt into a medium-size mixing bowl. Add boiling water. Stir until a soft dough forms. Divide the dough into 6 equal pieces. Taking the dough 1 piece at a time, roll it flat and very thin. Brush each piece of dough with sesame oil. Sprinkle each one with green onions. Roll up each piece of dough lengthwise and then roll it up like a snail. Take a rolling pin and roll the “snail” flat.

Whisk together the rice vinegar, red pepper flakes and soy sauce in a separate bowl. Set this aside for the dipping sauce.

Heat a heavy-bottomed pan over medium-high heat. Put about 1 tablespoon of oil in the pan and use a spatula to make sure it is spread all over the pan. Place the first flattened pancake in the pan. Cook for 4–5 minutes on the first side, until it’s beginning to turn a bit brown. Flip over and cook for another 3–4 minutes. Cut into halves or fourths and serve warm with the dipping sauce.

Makes 6 pancakes  |  Serves 2–3

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Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup boiling water
  • 2–3 tablespoons sesame oil
  • ½ cup green onions
  • Canola oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • ½ cup soy sauce
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