Scallion pancake
Overview
How to cook Scallion pancake at home
Tags
Ingredients
Steps
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Add some salt and yeast to the flour.
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Add appropriate amount of water in a ratio of 1:1, stir evenly, and then ferment at room temperature until bubbles form.
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After fermentation, add chopped green onions and an egg.
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Mix well.
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After stirring it is like this, and then continue to let him wake up for five or six minutes. I probably put a little too much yeast powder this time and there were too many bubbles.
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Heat oil in the pan, use a spoon to spoon the batter into the pan, then turn to high heat and fry the brown side, then turn to low heat and fry for a while, then flip over.
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Flip over and continue to brown over high heat, then turn to low heat to prevent burning. Turning high to low heat is to control the color without burning.
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This is how it works. This is the first time I fried pancakes. I didn’t put so much yeast in it, just a little thinner.
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This is the oil cake this time. It has more yeast and a longer fermentation time, so it is very thick. It will expand on its own when fried, and it is quite similar to the outer oil cake. The freshly baked pancakes are crispy on the outside and soft and fragrant on the inside. The green onion pancakes are really delicious.
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This is the first time I fried scallion pancakes. I didn’t take pictures of some steps last time, so I posted them along with the second frying. To be honest, the second one tasted better, more like the thick scallion pancakes bought outside.
