Whether you’re in need of an appetizer, a meal, or a snack, these scallion pancakes are super simple to make and you probably already have most of the ingredients on hand any way. I woke up feeling so nostalgic about my trip to Asia this past summer but munching on these crispy beauties made me feel like I was back in Taiwan again.
Taiwanese Scallion Pancakes
Ingredients
Instructions
Prepare your ingredients by chopping the scallions and measuring out your flour and your water.
#SpoonTip If you can sift your flour while measuring, it will be so much crispier!
Put aside your scallions and combine the flour and the water.
Mix thoroughly and allow the mixture to rest for 7 minutes.
Add scallions and salt to the mixture.
Heat up a pan (using oil is optional if you have a non-stick pan but I just wanted to make them extra crispy) and mix in the scallions while waiting.
Spoon the mixture into the pan and use that spoon to evenly distribute for a thin, crispy pancake. You can size them however you’d like.
Wait for the edges to turn slightly golden and flip to cook thoroughly .
Allow the bottom to brown and then serve! I like it best with crispy chili oil.