Scallion Oil Thin Pancake

葱油薄饼

Scallion Oil Thin Pancake — Home-styleShanghai home cooking.

Ingredients

• all-purpose flour
• toasted sesame oil
• scallion
• boiling water

Instructions

1. Pour boiling water into flour in a heatproof bowl. Stir with chopsticks until shaggy clumps form. Add remaining cool water (30 ml) gradually, kneading into soft, pliable dough. Rest 15 minutes covered. (Dough is cohesive but leaves slight residue on fingers — not sticky, not dry.)
2. Roll dough into 20-cm round. Brush evenly with 15 ml sesame oil, then scatter scallions. Roll tightly into log, coil into spiral, then flatten gently into 15-cm disc. (Spiral layers visible at edge; surface glistens with oil and green flecks.)
3. Heat a nonstick skillet over medium heat. Cook pancake 2 minutes per side, pressing gently with spatula to encourage even browning and layer separation. (Golden-brown spots bloom across surface; edges lift slightly.)
4. Reduce heat to low. Drizzle remaining 15 ml sesame oil around rim of pancake. Cook 60 seconds more — oil will sizzle and seep into layers. (Oil pools in ridges between layers; surface darkens to rich amber.)
5. Transfer to cutting board. Let rest 1 minute — this firms layers. Slice into 6 wedges and serve warm, with extra scallions on the side. (Steam rises steadily; layers separate cleanly when cut with serrated knife.)