When the scallion pancake comes out of the pan, emitting a tempting aroma, I can’t resist taking a bite right away. The golden crust is crispy, and when I bite into it, it makes a satisfying “crunch” sound, immediately releasing the abundant flavor of scallions. The fresh aroma of scallions and the crispy dough blend perfectly, bite after bite, leaving an endless aftertaste.
Ingredients for Scallion Pancake
| Flour | 300g |
| Yeast powder | 3g |
| Baking powder | 2g |
| Sugar | 3g |
| Chopped green onion | 20g |
| Salt | 4g |
| Edible oil | 25g |
Steps:
1.Today, I made super soft scallion pancakes, and they were delicious. Pour 300 grams of flour into a large mixing bowl. Add 3 grams of yeast, 2 grams of baking powder, and 1 tablespoon of sugar to promote fermentation. Stir well with chopsticks or a stirrer until evenly mixed. Slowly add 240 grams of warm water while stirring, until it becomes a sticky and grain-free batter. Cover with plastic wrap and let it rise until it doubles in size.
2.The risen batter is full of large honeycomb-like bubbles. Add an appropriate amount of chopped scallions and salt to the batter, and stir well with chopsticks or a stirrer. Ensure that the scallions and salt are evenly distributed in the batter. The amount of scallions and salt added should be adjusted according to personal taste.
3.Brush a thin layer of oil on a flat pan. Pour the batter into the pan using a spoon, then use a spatula to shape the batter. Cook over medium-low heat until one side turns golden brown, then flip and cook until both sides are golden brown. The pancake is now cooked. This method of making scallion pancakes is especially soft, and you don’t need to touch the dough with your hands throughout the process.
Tips
1.The dough should have the right amount of moisture, not too wet or too dry. If the dough is too wet, it will result in a sticky and difficult-to-fry pancake. If the dough is too dry, it will affect the texture of the scallion pancake.
2.Mastering the heat is crucial when cooking the pancake. If the heat is too high, the pancake will be burned on the outside but undercooked on the inside. If the heat is too low, the pancake will not be crispy. You can start by cooking the pancake over medium-low heat until both sides are golden brown, then quickly fry it over high heat to make it even crispier.
3.You can add additional ingredients according to your personal taste. For scallion pancakes, you can add minced garlic, ground Sichuan peppercorns, sesame seeds, or other ingredients to enhance the taste and texture.
4.Avoid overmixing the batter to prevent it from becoming tough and affecting the texture.
Every time I taste a scallion pancake, I can feel the dedication and passion put into it. Whether it’s on a bustling city street or in front of a small snack stall in a narrow alley, the scallion pancake brings me a sense of tranquility and satisfaction. It may not be a luxurious delicacy, but it allows me to experience the beauty of life and the simple happiness.