Scallion Pancakes


2 people


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup boiling water, plus a little more as needed
  • 1 cup finely chopped scallions
  • 2 tablespoons vegetable oil
  • coarse salt


Place the flour and salt in the container of a food processor, turn on the machine, add the water until the dough forms a ball.  Add a little more water if necessary.
Knead by hand for about 1 minute, until the dough is smooth.  Place in a bowl, cover with plastic wrap, and let rest for about 1 hour (or longer, refrigerated).
On a lightly floured surface, divide the dough in two, keep 1 ball covered.  Use a rolling pin to shape the dough into a large, ¼ inch thick circle, adding flour as necessary.  When the circle is about ¼ inch thick, press half the scallions into it.  Repeat with the remaining dough. 
Place half the oil in a large, deep skillet and turn the heat to medium-low.  When the oil is hot, place one of the pancakes in the skillet.  Cook until lightly browned, 3-5 minutes, then turn and brown the other side.  Repeat with the other pancake.
Sprinkle with salt and serve warm.


How to Cook Everything, Mark Bittman