How to Make Scallion Pancakes

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

Determine how many servings you plan to make before each preparation. One serving is sufficient for 1–2 people.

Total quantities (per serving):

Place the flour in a bowl, add boiling water and stir until it forms shaggy clumps. Then add cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes.
Divide the dough into portions of approximately 100 g each. Roll each into a ball and flatten into a thin sheet.
Spread cooking oil evenly over the surface, sprinkle with salt, and roll up into a spiral (snail shape). Let rest for 10 minutes.
Roll the dough out again into a thin pancake with uniform thickness.
Heat oil in a pan over low heat. Cook until both sides are golden brown and bubbly.
Layer the cooked pancake with fried egg, lettuce, ham, cheese slices, and other toppings as desired. Roll up and serve.

Using a mixture of boiling and cold water helps improve the dough's flexibility.
The dough should rest for at least 20 minutes; otherwise, it may be difficult to roll thin.
Adjust toppings according to personal preference. It is recommended to keep the total weight of toppings under 100 g.
Uncooked pancakes can be refrigerated for up to 24 hours. Bring them to room temperature and roll flat before use.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.