Spring Pancake with Assorted Vegetables

春饼卷菜

Spring Pancake with Assorted Vegetables — Northern Chinese SnackBeijing home cooking.

Ingredients

• all-purpose flour
• boiling water
• carrot, julienned
• bean sprouts, rinsed
• scallion, finely sliced

Instructions

1. In a large bowl, pour boiling water into flour in two batches. Stir with chopsticks until shaggy clumps form, then knead by hand for 3 minutes until smooth and elastic. (Dough forms a single cohesive ball with no dry bits)
2. Cover dough with a damp cloth and rest at room temperature for 30 minutes. Meanwhile, blanch carrot and bean sprouts separately in salted boiling water for 30 seconds each; drain and cool completely. (Carrots retain bright orange color; sprouts are crisp-tender)
3. Divide rested dough into 8 equal pieces. Roll each into a 15-cm (6-inch) round. Stack two rounds, brush top with neutral oil, then roll again into one thin 20-cm (8-inch) pancake. (Pancake is translucent when held up to light)
4. Cook stacked pancakes in a dry nonstick skillet over medium heat for 45 seconds per side, flipping once, until pale golden and puffed slightly. (Surface shows faint golden speckles and gentle puffing)
5. Peel apart warm pancakes into two layers. Fill each with carrot, bean sprouts, scallions, and a pinch of white pepper. Roll tightly like a burrito and serve immediately. (Pancakes remain soft and pliable, not brittle)