Description
Crispy, flaky pancakes packed with flavor, perfect as a snack or side dish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/2 cup scallions, finely chopped
- 1/2 teaspoon salt
- Vegetable oil for frying
Instructions
- In a bowl, combine the flour and salt. Gradually add the boiling water while stirring until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
- After resting, divide the dough into four equal parts. Roll each into a thin circle.
- Brush each rolled circle with oil, then sprinkle with chopped scallions. Roll it tightly and coil into a spiral shape. Flatten each spiral gently.
- In a skillet, heat oil over medium heat. Fry each pancake for about 2-3 minutes per side until golden brown and crispy.
- Transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve warm.
Notes
Store in an airtight container in the refrigerator for up to 3 days, or freeze un-cooked for up to 2 months.
- Prep Time: 30
- Cook Time: 15
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 245
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg