Ingredients
Original recipe: 4 pancakes; 1 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gall-purpose wheat flour, divided
- 180 mljust-boiled water
- ½ tspsalt
- 80 gscallions, finely sliced and dried
- 4 tbspneutral oil, divided
- 1 tbsptoasted sesame oil
- 2 tbspsoy sauce
- 2 tbspunseasoned rice vinegar
Make it
- Mix 280 g flour with the salt. Pour in the hot water while stirring with a spoon, then let cool enough to handle. Knead for 5 minutes until fairly smooth, cover and rest for 30 minutes.
- Mix 1 tablespoon neutral oil with the sesame oil. Divide the dough into four pieces. Use the remaining flour sparingly to roll each into a thin rectangle about 20 by 25 cm.
- Brush the rectangles with the oil mixture and divide the scallions across them. Roll each from a long edge into a rope, coil the rope into a spiral and tuck the end underneath. Cover and rest for 10 minutes.
- Gently roll each coil to a disc about 18 cm wide, keeping the layers intact. Mix the soy sauce and rice vinegar in a small serving bowl.
- Heat the remaining neutral oil in portions in the frying pan over medium heat. Cook each pancake for 2–3 minutes on each side, pressing lightly, until golden with crisp patches and no raw dough at the centre.
- Cut each pancake into six wedges and serve warm with the dipping sauce. Cook subsequent pancakes at the same steady heat, reducing it if the scallions start to scorch.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Soy, Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.