Scallion pancakes are one of the best kept secrets of the Taiwanese. They're like the roti of the East Asians. I remember having them for the first time in Taiwan for breakfast, and I eventually had scallion pancakes for breakfast for the entire week-long trip.
I don't know why scallion pancakes are not commonly found in Singapore, because I think they are great with the national favorite - curry, although the Taiwanese probably cringe when they hear that I eat scallion pancakes with curry. Either way, scallion pancakes are delicious. Do check out my Korean scallion pancakes too!
- 1 cup flour
- 3/8 cup boiling water
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 2 bunches scallions
- 1 tablespoon cooking oil + more for frying
- Mix the flour, sugar and salt with the boiling water using a spatula.
- Let cool, then knead it into a ball.
- Drizzle the dough ball with 1 tablespoon of cooking oil, cover and let it rest for 30 minutes.
- Meanwhile, finely chop the scallions.
- After 30 minutes, separate the dough into 4 different portions.
- Roll out one portion into a rectangle, and brush some oil on the surface of the dough.
- Sprinkle 1/4 of the chopped scallions on the dough.
- Starting from the bottom of the dough, roll the dough upwards, forming a long roll.
- Roll the long roll into a small circle that resembles a snail.
- Using a rolling pin, roll out the 'snail' into a pancake.
- Add oil in a hot pan, and fry the pancake until one side is golden brown.
- Flip the pancake over, and fry the other side until it is golden brown too.
- Remove the pancake from heat, and slice it into 6 or 8 pieces.