Scallion Pancakes Recipe | King Arthur Baking

Name: Scallion Pancakes Recipe | King Arthur Baking
Ingredients: 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour; 1 teaspoon table salt; 3/4 cup (170g) water, boiling (212ºF); 4 large scallions (63g or 1/2 a bunch) white parts only, finely chopped (reserve the green tops for the pancakes); one 1” piece (8g) fresh ginger, peeled and finely grated; 1 tablespoon white sesame seeds; 2 tablespoons (28g) soy sauce or tamari; 1 tablespoon rice vinegar; 1 tablespoon water; 2 teaspoons maple syrup; 1 tablespoon toasted sesame oil; 4 large scallions, green parts only, sliced into rings (from above); 3/4 cup (149g) vegetable oil, or other neutral oil, divided; 1 tablespoon plus 1 teaspoon (17g) toasted sesame oil; table salt, for sprinkling

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A staple of many Chinese restaurant menus, these crispy scallion pancakes have distinctive flaky layers made by rolling the dough, brushing it with sesame oil, then coiling it up and rolling it...

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Ingredients

2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
1 teaspoon table salt
3/4 cup (170g) water, boiling (212ºF)
4 large scallions (63g or 1/2 a bunch) white parts only, finely chopped (reserve the green tops for the pancakes)
one 1” piece (8g) fresh ginger, peeled and finely grated
1 tablespoon white sesame seeds
2 tablespoons (28g) soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon water
2 teaspoons maple syrup
1 tablespoon toasted sesame oil
4 large scallions, green parts only, sliced into rings (from above)
3/4 cup (149g) vegetable oil, or other neutral oil, divided
1 tablespoon plus 1 teaspoon (17g) toasted sesame oil
table salt, for sprinkling