Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the flour and warm water. Stir until a rough dough forms, then knead on a floured surface for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- While the dough rests, finely chop the scallions and set aside.
- After resting, divide the dough into four portions and roll each into a thin circle, about 10 inches in diameter.
- Sprinkle scallions and a pinch of salt over the rolled dough, then roll it tightly into a log and coil it into a spiral. Flatten gently.
- Heat oil in a skillet over medium heat. Fry each pancake for 3-4 minutes on each side until golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate. Cut into wedges and serve warm with dipping sauce.
Notes
- To store: Keep in an airtight container in the refrigerator for up to 3 days.
- To freeze: Wrap in plastic and store in a freezer-safe bag for up to 3 months.
- To reheat: Use a skillet for the best texture, or a toaster oven for a quick reheat.