Grandma's Scallion Pancakes

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    Finally got a handle on my grandma’s sacred scallion pancakes! Here’s how to make these wonderful, crunchy, bites of happiness:


    • 3 cups flour

    • 1 cup almost boiling water + 1/4 cup of water

    • 2 tbsp ripping hot canola oil

    • 2 tsp five spice powder

    • 1.5 tbsp table salt 

    • 3 scallions, chopped

    • 1/2 cup toasted sesame seeds 


    • To a bowl, mix the flour with the very hot 1 cup of water until a dough ball forms. 

    • If the flour is pretty dry, keep adding room temp water, 1 tbsp at a time until it forms a ball and no more flour is sticking to the sides of the bowl. I ended up adding around 1/4 cup of water 1 tbsp at a time to get the right consistency.

    • Once the dough starts to form a ball, let it rest for 10 mins. 

    • After resting, knead the dough for 10 mins, then cover and let it rest again for 30 mins. 

    • In the meantime, chop your scallions. 

    • For the oil roux that helps flavor the pancake, start by heating the 2 tbsp of canola oil until very hot. Insert a wooden chopstick into the oil and you should see little bubbles forming around it. 

    • In a heatproof dish, add the 2 tsp of five spice powder, then carefully pour the hot oil on top and mix. Your roux is done!

    • After resting, it’s time to roll out the dough. Using a rolling pin, roll the dough out into a large circle, ¼ inch thick (almost see through). 

    • Pour on the five spice powder oil in a circle, then evenly spread it with your fingers. 

    • Sprinkle on table salt until the whole thing is evenly covered in a light layer. This should take about 1.5 tbsps. 

    • Next add an even layer of roasted sesame seeds then finish off with the scallions. 

    • Roll the dough into a roll then cut into 3 inch sections. Pinch the cut ends closed then turn each side in opposite directions to tighten & create layers. 

    • Fry on both sides till golden brown and enjoy while they’re hot!