Vegan Scallion Pancakes
Super flaky, bonkers delicious scallion pancakes, packed with spring onions with an irresistible pull-apart texture.
Prep Time20 minutes mins
Cook Time32 minutes mins
Resting Time40 minutes mins
Total Time1 hour hr 32 minutes mins
Course: Side Dish
Cuisine: Chinese
Keyword: Vegan scallion pancakes
Servings: 8 pancakes
Calories: 419kcal
Author: Richard Makin
For the Pancake Dough
- 440 g plain white flour
- 1 teaspoon fine sea salt
- 240 ml hot water not boiling, around 60-70 degrees celsius
For the Scallion Paste
- 140 ml vegetable oil
- 10 scallions aka spring onions, very finely chopped
- 125 g plain white flour plus a little extra for dusting
- ½ teaspoon flaky sea salt
For the Dipping Sauce
- 2 teaspoon soy sauce
- 1 tablespoon chinkiang black rice vinegar
- 1 clove garlic finely minced
- 1 teaspoon toasted sesame oil
- ¼ teaspoon toasted sesame seeds
To Make the Pancake Dough
Place the plain white flour, fine sea salt and hot water in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until you have a rough, shaggy dough.
Swap the attachment for a dough hook and knead on medium speed for around 5 mins or until you have a very smooth, soft dough.
Remove the ball of dough from the stand mixer and place on a clean surface. Cover with an upturned mixing bowl or wrap in reusable wrap and leave to rest for 20 minutes. Meanwhile make the scallion paste.
To Make the Scallion Paste
Add the vegetable oil to a small saucepan and place over medium heat.
In a medium bowl, combine the scallions, flour and flaky sea salt. Once the oil reaches around 150-160c (this should take around 3 minutes and the oil should appear thin), carefully pour it over the scallion mixture and stir together to form a paste. Set aside to cool.
To Make the Dipping Sauce
To Make the Pancakes
Divide the dough into 8 equal pieces. Take one piece and cover 7 back up to stop them from drying out.
On a clean surface roll the piece of dough into a rough 20x8cm rectangle.
Brush the rectangle with around a tablespoon of the scallion paste.
Fold the two long edges of the dough over to the centre to create a long thin strip of dough with no scallions visible.
Roll the strip up, starting at the short edge, and tuck the bottom of the coil under the roll.
Place the roll of dough on a piece of baking parchment and cover to keep it from drying out. Repeat the process with the other 7 pieces of dough, make sure they're all covered and then set a 20 minute countdown timer while the rolls of dough rest.
NOTE: make sure you can remember the order you rolled the pieces of dough - you'll need to start the next step with the first piece of dough you rolled and work your way through.
Take the first piece of dough you rolled and place on a lightly dusted surface. Carefully use your palm to flatten the roll into a 15-20cm pancake.
Heat a large non-stick frying pan or cast-iron skillet over medium/low heat and add ½ teaspoon of oil. When hot, add on or two flattened pancakes (depending on the size of your frying pan) then cover with a lid. Leave to cook for 2 minutes before removing the lid and flipping the pancakes over. Fry for a further 2 minutes, making sure the underside doesn't burn.
Repeat with the remaining pancakes and serve with the dipping sauce.
Calories: 419kcal | Carbohydrates: 55g | Protein: 8g | Fat: 19g | Saturated Fat: 14g | Sodium: 524mg | Fiber: 2g | Sugar: 1g