
These crispy, flaky Shanghai-style scallion pancakes are a classic street food favorite. Made with a simple dough and a savory oil-flour roux, they feature beautiful layers and a fragrant onion aroma that pairs perfectly with your favorite dipping sauce.
In a medium mixing bowl, combine 2 1/4 cups of flour and 1/4 teaspoon of salt. Slowly add 1 cup of warm water, stirring with a wooden spoon or spatula until a sticky dough forms. If the dough is excessively wet, add up to 2 tablespoons of extra flour until it is tacky but manageable.
Lightly coat the surface of the dough ball with 1 teaspoon of oil. Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for 1 to 2 hours to relax the gluten.
While the dough rests, prepare the savory roux by whisking together 3 tablespoons of oil, 1/3 cup of flour, and 1/4 teaspoon of salt in a small bowl. Set this aside.
After resting, lightly grease your work surface with a teaspoon of oil. Transfer the dough to the surface; it should be soft and very pliable. Use a little more oil on your hands if the dough sticks.
Divide the dough into 4 equal portions. Take one piece and roll it out into a very thin, long rectangular strip.
Spread about 1/4 of the flour-oil roux over the entire surface of the dough strip. Evenly distribute 1/2 cup of chopped scallions over the roux.
Roll the dough strip up tightly into a long cylinder, tucking the edges inward to prevent the scallions from falling out. Coil the cylinder into a tight spiral and cover with plastic wrap. Repeat for the remaining three portions and let them rest for 30 minutes.
Heat a cast-iron skillet over medium heat and add 4 tablespoons of oil. Place a dough spiral on your work surface with the spiral pattern facing up and flatten it with a rolling pin until it is roughly 1 inch thick.
Carefully place the pancake in the hot skillet. Fry for about 2 minutes, moving it occasionally to ensure the sides cook, until the bottom is lightly browned.
Gently flip the pancake. Use a heavy pot or a grill press to flatten the pancake until it is between 1/4 and 1/2 inch thick. Fry for another 2 minutes until golden and crispy, flipping again if necessary.
Transfer the fried pancakes to a preheated oven at 350°F (175°C) and bake for 5 minutes to finish crisping. Slice into wedges and serve immediately, adding an extra pinch of salt if desired.
For the flakiest layers, ensure the dough rests sufficiently to relax the gluten. You can substitute peanut oil with toasted sesame oil in the roux for a deeper nutty flavor. These pancakes freeze well—just layer them with parchment paper and reheat in a dry pan or oven when ready to eat.




