Scallion pancakes are not commonly found in Malaysia. It’s not really a typical snack made by Malaysian Chinese but I believe it’s a famous snack in China. Got the idea to make this when I bought a big bunch of scallions from the Saturday Farmers’ Market for $1. And all you need are scallions, flour, water, salt and oil! This turns out to be a great snack with a simple dipping sauce consists of black vinegar, soy sauce and sesame oil.
Making this pancake reminds me of roti canai, a famous flatbread in mamak restaurants in Malaysia. As this is not something I know how to make, this article from The Kitchn has great step-by-step instructions. I got it on the first try so you can do it too! It was fun making and rolling the dough 😉
- 1.25 cups all-purpose flour
- 0.5 cup warm water
- Canola/sesame oil for the pancakes
- 1 bunch of chopped scallions
- High-smoke-point oil for the pan, peanut oil has higher smoke point than vegetable oil
- Mix the flour with warm water until it forms a smooth dough, by hand. The original recipe calls for kneading the doug till it's double in size but I don't think my dough went double so just try your best kneading the dough till it's smooth and elastic. Coat the dough lightly in oil and put it in a bowl.
- Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- Cut the dough into 4 equal parts. Lightly oil the countertop. Roll out one dough part to be a thin rectangle of at least 12 x 9 inches.
- Lightly brush the top of the dough with oil, then sprinkle chopped scallions evenly with some kosher salt.
- Starting from the long end, roll the dough up tightly, creating one long rolled-up dough.
- Cut the rolled dough snake into two equal parts. Coil each of them into round dough bundle. Let them rest for 15 mins or longer.
- Repeat the same process with the other rectangular dough.
- Flatten a coiled dough bundle with your hand into a flat and round pancake. Rolling pin works too.
- Heat a skillet or pan over medium-high heat with oil.
- Transfer the pancake dough to the pan. Cook for 2 minutes on each side. It should sizzle, but not burn.
- Serve the dough with dipping sauce else you may think it's a little bit dry.