Talking about scallion pancakes, everyone knows about them, but when it comes to scallion boxes, some people may not be able to distinguish between the cake and the box. Scallion pancakes are an upgrade to scallion boxes, they are actually made with similar materials and methods, and the two are just different in how they are made. Scallion boxes are generally oilier, while scallion pancakes are less oily and lighter. Whether it's scallion boxes or scallion pancakes, they are more popular in the north and can be eaten for breakfast or as a staple food. Everyone knows that scallions are nutritious, and pairing them with a bowl of white rice porridge is a delicious treat that has been enjoyed by generations.

Lazy scallion pancake recipe makes everyone like it, it's not difficult, just knead the dough and roll it into a thin skin. The thickness of this dough determines the texture. If you roll it very thin, you always feel like you haven't eaten enough. This pancake is the one I've been eating since childhood. The unique fragrance of scallion pancakes comes from the first batch of scallions in spring, which is tender and fragrant when eaten, and this method is not oily. If you don't like eating oily food, you can try making it. It will definitely make you love it. In spring, my family eats it every few days. No doubt, its charm is so great.

Today I'm sharing the recipe with you, practice a few times and you'll definitely make a satisfactory scallion pancake. It's clean to make yourself, better than buying it. Fragrant and soft scallion pancakes, below I share the detailed recipe.

Homemade Scallion Pancakes

Main Materials: scallions, 2 eggs, vermicelli noodles, shrimp skin, a little oil, oyster sauce, a little thirteen spice, flour 300g, salt 2g, cold water 160ml.

Detailed Recipe

First step: First prepare a bunch of scallions, wash and dry them, spread them out to absorb excess moisture, and set aside for later use.

Second step: Prepare 300g of flour, add a little salt to increase the gluten of the dough, pour in 160ml of cold water while adding it, so that you can better control the softness of the dough, keep stirring until a large dough mass is formed, then knead it into a dough, and keep kneading it for 4~5 minutes until the surface of the dough is smooth, like this hard dough, let it rest for a while.

Third step: Next, we prepare a small handful of dried vermicelli noodles, put them in a large bowl, pour in a little hot water to soften the noodles, another bowl beat 2 eggs, stir well, heat the oil in a pan, after the oil is hot, pour the beaten egg liquid into it with a spoon to form granules, then let it cool and set aside.

Fourth step: Next, we cut the scallions that have been dried, cut them into small pieces and put them in a bowl, then pour the softened vermicelli noodles into a bowl.

Fifth step: Next, pour a little edible oil into the bowl, then mix well, this step prevents the scallions from releasing water when salt is added.

Sixth step: Next, pour in the cooked egg granules, shrimp skin, add a spoonful of oyster sauce, a little thirteen spice, and appropriate amount of salt, then drizzle a little fragrant oil and mix well.

Seventh step: Then take the rested dough, take it out on the cutting board, don't knead it, just shape it into a strip, cut it into 6 equal-sized dough pieces.

Eighth step: Take one dough piece, press it flat, roll it into a thin skin, about one millimeter thick.

Ninth step: After rolling, cover it with a food bag to prevent it from drying out, and roll another similar-sized thin skin.

Tenth step: Take one of these thin skins, pour the prepared scallion filling on it, use a spoon to spread it evenly, the thin skin can add more filling on the edges, leave one inch of edge.

Eleventh step: Then use a spatula to smear a little water on the four sides of the pancake to prevent it from cracking, and cover it with another thin skin, press firmly with your hands and seal the edge tightly, you can use a fork to imprint patterns on the edge of the pancake.

Twelfth step: Preheat the electric griddle, don't brush oil on the pan, just put the made dough pieces directly into it, cover it with a lid over medium heat. The dough pieces will puff up.

Thirteenth step: When the dough pieces turn color, turn them over, and continue to heat over medium heat.

Fourteenth step: Check if the pancake is puffed up, heat over medium heat to lock in moisture and prevent it from losing water.

The cooked scallion pancakes are placed on a plate, covered with a lid, and the heat of the plate makes the pancakes soften, making them taste more tender. Let's take a look at the inside, thin skin, big filling, scallions preserve their green color, and it's less oily, it tastes healthier. You can also use spinach or other vegetables to make it. If you like it, you can try it.

Small Seven says:

This pancake's dough is a little hard, steam it over low heat during the whole process, and place it on a plate with a lid after it's out of the pan, which makes it taste soft. If you like crispy ones, just continue to heat it for a little longer.