This scallion pancake recipe is from my best-selling cookbook “Easy Chinese Recipes” published in 2011.
It’s crispy, light, loaded with scallion, and pan-fried to beautiful golden brown.
There are two basic ways of making scallion pancake. One method is to roll out the dough and then add the scallions on the dough, and then roll the dough into a cylinder.
The other way is to add the scallion into the dough before shaping them. I have asked my Chinese chef friends and they told me that both methods are acceptable, but the second way is considered a “shortcut.”
I like the shortcut method as I find that the dough is infused with the aroma and fragrance from the scallion when they are combined together. My blogger friend Sophisticated Gourmet had tried my recipe and couldn’t stop raving about it. Click below for the scallion pancake recipe with step-by-step photos. Enjoy!
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