Scallion Pancakes

Scallion Pancakes are a delightful and crispy vegan Chinese breakfast dish, perfect for any meal of the day. These flaky pancakes are loaded with fresh scallions, offering a savory flavor that is both comforting and satisfying.

Ingredients

• All-purpose flour - 200 grams
• Boiling water - 120 ml
• Sesame oil - 2 tablespoons
• Scallions - 4, finely chopped
• Salt - 1/2 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour and salt.
2. Gradually pour in the boiling water while stirring with chopsticks or a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
4. After resting, divide the dough into two equal portions. Roll out one portion into a thin rectangle (about 25x15 cm).
5. Brush the surface of the rolled-out dough with 1 tablespoon of sesame oil, then sprinkle half of the chopped scallions evenly over it.
6. Starting from one edge, tightly roll the dough into a log, then coil it into a spiral shape. Flatten gently with your palm.
7. Roll out the coiled dough again into a thin pancake (about 20 cm in diameter). Repeat with the second portion of dough.
8. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
9. Fry each pancake for about 3-4 minutes on each side until golden brown and crispy. Add more oil as needed.
10. Remove the pancakes from the skillet and let them cool slightly before slicing into wedges. Serve warm.

Nutrition

• Calories: 260
• Protein: 6 g
• Carbs: 43 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.12 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains scallions which are high in antioxidants and vitamins.

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