Super easy scallion pancake, no dough kneading, no shaping process
Calories: 579 kcal
, measure after shifting
finely chopped scallion
, wash and drain well
Chinese five spice powder
vegetable oil for frying
In a large mixing bowl, stir water to flour and keep stirring with an egg whisk. Make sure that the water and flour is combined completely. Set aside for several minutes.
Go to the scallion, finely chopped and throw into the bowl with flour and water. Add pinch of salt and five spice powder; continue to stir until everything combined well.
Heat up around 2 tablespoons cooking oil in a pan (either big or small, it does not matter). Scoop the mixture and pour into the pan. When pouring over the mixture, do not place all of them in center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or your pancake turnover to make the pancake as well distributed as possible. Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side another 1 minute for a darker color and crisper taste.
Transfer out and then absorb the extra oil by kitchen paper. Repeat to finish all the pancakes.
When serving, as I usually make larger ones because of time issue, cut into small wedges and enjoy with family.
Chinese Scallion Pancake—Simplified Version
Amount Per Serving
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 10g
Total Carbohydrates 99g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.