Scallion Pancakes
What You Will Need
Ingredients
- 2 cups. flour
- ¾ cup warm water
- 1 Tbsp. olive oil
- 1 ⅓ cup finely sliced scallions
- 4 Tbsp. vegetable oil, for cooking
Seasoning
- ¾ tsp. salt
Dipping
- 3 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. honey
- ½ tsp. Lee Kum Kee Pure Sesame Oil
- ½ tsp. Lee Kum Kee Minced Ginger
Made with
Lee Kum Kee products
How to make it
In a bowl, mix the flour and salt then slowly pour in the warm water, mixing until water has absorbed.
Knead the dough on a surface for 5 minutes until you can shape it into a round ball. Cover with a damp towel and let rest for 30 minutes. Once rested, divide into 4 equal balls.
Roll out one ball on a floured surface into a thin circle. Brush with olive oil, then sprinkle with scallions. Then roll it into a log. Once in a log, roll into a coil.
Roll out the coil again and then set aside. Do this for as many pancakes as you can. Once they are rolled out and ready, heat pan with vegetable oil and fry each pancake for 2-3 minutes on each side until crispy. Take out and set on paper towels to drain oil off a little.
Make dipping sauce by adding all sauce ingredients to a bowl and whisk well.
Serve alongside the pancakes for dipping.
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