Vegan Scallion Pancakes - Crispy and Easy to Make
Crispy on the outside, soft inside, and packed with scallions, these simple vegan pancakes are the kind of snack you make once and crave forever.
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Hot Water
- 1 tsp Salt
- 4 tbsp Oil
- 4-5 Scallions/ Spring Onions
Instructions
- Add the flour, salt and hot water to a bowl and start mixing them. Once it starts coming together, knead it into a smooth dough. If it feels too sticky, sprinkle in 1–2 extra tablespoons of flour as you go. When it’s soft and no longer clings to your hands, cover it and let it rest. You don't have to let the dough rest for long at all. I usually prepare the other ingredients and use the dough once I'm done with that step.
- Chop the scallions into fine rings or halve them lengthwise first if you prefer smaller pieces.
- In a small bowl, mix 1 tablespoon of flour with 4 tablespoons of oil until you get a thin, smooth paste. This will help create those flaky, layered textures later.
- Divide the dough into six equal pieces. Roll one piece out thin on a floured surface. Brush it with the oil-flour paste and sprinkle a generous handful of chopped scallions over it. Roll the dough up into a long log, then coil it into a snail shape (like a cinnamon roll). Press it flat and roll it out again into a thin pancake. Repeat with the remaining dough pieces.
- Heat a bit of oil in a pan over medium-high heat. Slide one pancake in and fry for 2–3 minutes per side, until golden and crispy. Add a little more oil between pancakes if you want to keep them from getting dry.
- Cut the pancakes into quarters and serve them warm with your favourite dipping sauce. Enjoy!