Flaky Scallion Pancakes Recipe

You'll find scallion pancakes in pretty much every Chinese restaurant, and according to Bon Appetit, they are also an incredibly popular street food. Family recipes vary from generation to generation and region to region: They can be thin and crispy or light and puffy. Wellness coach and recipe developer Miriam Hahn was fascinated by this Chinese take-out staple.

"I absolutely love making naan bread," she told us, "and this version in Chinese cooking was intriguing. What makes them so good is the flaky layers with the mix of scallions."

Hahn creates plant-forward recipes that are filled with vibrant veggies. Not only are her dishes beautiful to look at, they're also healthy. Scallion pancakes are often fried in oil or even schmaltz (rendered chicken fat), but Hahn has cut the oil down to a mere ½ cup of healthy avocado oil. At first glance at this recipe's directions, you might be intimidated. "There are quite a few steps," Hahn admitted, "but they are simple to make and worth the extra time."

You might be tempted to substitute a couple of ingredients in Hahn's recipe — avocado oil and Sichuan peppercorns — but you'll be missing out on flavor and health benefits. According to Farmer's Almanac, avocado oil is one of the best oils to cook with because it has a high smoke point and doesn't turn rancid as quickly as other oils you might normally use. Plus, it's really tasty.

Sichuan peppercorns are not actually related to the pepper you may have in your spice rack (per The Woks of Life). They are the husks of the berries of the prickly-ash tree and are famous for adding a citrusy, slightly tongue-numbing heat to Chinese recipes. Because of their popularity, they're available at many supermarkets and online. Sichuan peppercorns will add an authentic flavor to the scallion pancakes that regular black peppercorns won't.

You'll need to make the dough for the scallion pancakes the day before you plan to cook them since it needs to be refrigerated overnight. Add four cups of all-purpose flour and half a teaspoon of salt in a large mixing bowl. Whisk them together so they're well-combined. Make a well in the center of the flour, and pour a cup of boiling water into the well. Using a wooden spoon, partially blend the flour and water together.

Next, pour in two-thirds of a cup of room-temperature water, and mix together with the wooden spoon. The dough should be soft and slightly sticky. Transfer the dough from the bowl to a floured working surface, and knead the dough for two to three minutes until it's smooth. Brush the dough with some avocado oil. Line a clean mixing bowl with plastic wrap, and put the dough inside. Let the dough rest for 30 minutes, then wrap it up in the plastic wrap and refrigerate overnight.

The next day, if your Sichuan peppercorns are whole, you'll need to grind them first. Put enough of the peppercorns in a spice grinder so you'll end up with a teaspoon and a half. Transfer the ground peppercorns to a bowl, and add a cup of thinly sliced scallions, half a cup of flour, and one teaspoon of salt. Heat half a cup of avocado oil in a small saucepan over medium heat. When the oil begins to shimmer, pour it into the bowl. Mix everything together so it forms a thin paste.

Take the dough out of the refrigerator, and on a lightly floured work surface, cut the dough into six equal-size pieces. Taking one piece at a time, roll the dough out to a rectangle between 10 to 12 inches in length with a rolling pin. It's okay if there are holes in the dough because you'll be rolling up the rectangle in a minute to form layers, and it won't affect the finished pancake. Using an offset spatula or the back of a spoon, spread one spoonful of the scallion-paste mixture over the surface of the rolled-out rectangle.

Starting from the end closest to you, roll the rectangle into a long log, jellyroll-style. This method creates the flaky layers that make this classic treat so good. Stretch the roll to at least 15 inches long. Now, coil the roll into a spiral so that it resembles a cinnamon bun. Set this piece aside and repeat this step with the other five pieces of dough. If any of the scallions burst through the dough, don't worry. The dough will puff up around them when you cook the pancake.

When you've rolled and coiled each piece of dough, use your rolling pin to flatten them into a circle that's about a quarter of an inch thick. Lightly coat a nonstick pan (that has a lid) with avocado oil, and over medium heat, cook one pancake at a time for three to five minutes per side with the pan covered. When you've finished all six pancakes, serve them right away.

They can be an appetizer served with any type of dipping sauce, like soy or hoisin, or they can be served as a side dish with any meal. The scallion pancakes can be piled with chicken salad or lentil salad. Or you can take a leaf out of Hahn's book and make a mock tuna salad with chickpeas. Be warned though, her scallion pancakes are irresistible. "These are honestly so delicious," Hahn told us, "it's hard to stop eating them!"