Baked Scallion Pancakes

Baked scallion pancakes are a healthier twist on the traditional pan-fried version, offering a crispy exterior with layers of tender, flavorful dough infused with fresh scallions. This easy-to-make dish is perfect as an appetizer or a light meal, showcasing the vibrant flavors of Chinese cuisine.

Ingredients

• all-purpose flour - 150 grams
• boiling water - 100 milliliters
• scallions - 4 stalks, finely chopped
• sesame oil - 1 tablespoon
• salt - 1/2 teaspoon
• olive oil - 1 tablespoon
• black pepper - 1/4 teaspoon

Steps

1. In a mixing bowl, combine the all-purpose flour and salt, then gradually pour in the boiling water while stirring with a fork until the mixture comes together.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
3. After resting, divide the dough into 2 equal portions. Roll out each portion into a thin circle, about 20 cm in diameter.
4. Brush each circle with sesame oil and sprinkle evenly with chopped scallions, black pepper, and a pinch of salt.
5. Roll each circle into a tight log, then coil the log into a spiral shape. Flatten the coiled dough gently with your palm, then roll it out again into a flat pancake.
6. Preheat the oven to 200°C (400°F). Place the pancakes on a baking sheet lined with parchment paper. Brush the tops with olive oil.
7. Bake in the preheated oven for 15-20 minutes, or until golden brown and crisp, flipping halfway through for even cooking.
8. Remove from the oven, allow to cool slightly, then cut into wedges and serve warm.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in fiber from scallions, supporting digestive health.
• Low in cholesterol, making it a heart-healthy option.

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