My favorite home-made Chinese restaurant treat – with step-by-step photos! Crispy on the outside, chewy on the inside, flaky and salty. Authentic and simple! I love green onion pancakes and used to stock up on frozen pancakes at Asian supermarkets and make them at home. I swear it’s the best late night snack after a few too many tears. It takes minutes to cook right out of the freezer. I bought a lot of shallots just to use them in recipes and had to find recipes that used a lot of shallots, so I was inspired to make my own!
Yes, it’s easy! Of course it’s easy. All recipes on my blog are easy. I promise this is worth a try. The smell of pancakes hitting the pan, the sizzle of shallots… Words can’t describe it all. It’s a great meal ahead – you can store ready-to-cook pancakes in the fridge or freezer – and freeze them. It only takes three minutes on the stove instead of two.
The recipe is super easy (full recipe below). Simply mix flour, salt, and water to form a dough, let it sit for 10 minutes, then divide into two and roll out each ball to about 1.5 ft/50 cm x 8 in/20 cm. Roll it up from the wide end. Next, wrap it in the shape of a snail, press it with your hand, and stretch it into the same shape again. Repeat with other ball.
Unfold it again. Next time, after sprinkling oil, sprinkle finely chopped green onions and a pinch of salt. Then start at the wide end and work your way back up. After rolling, halve the dough and roll again. You end up with 4 spools. Press with your hands and roll out into round pancakes about 1/4 inch thick.
The spraying of oil, coiling them re-rolling is what creates the flaky layers which you can see in this photo.