• 1½ cups all-purpose flour
  • ½ cup warm water
  • 3 tablespoons peanut/vegetable oil
  • 3 each scallions
  • 1 teaspoon salt


  • STEP 1
    Oil a large mixing bowl and set aside.
  • STEP 2
    In a separate large bowl, mix together flour and water until a smooth dough forms. If the dough is sticky, add more flour and mix again.
  • STEP 3
    Roll out the dough on a lightly floured surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil. Cover the dough with a damp towel and let it rest for 30 minutes.
  • STEP 4
    Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1” thick cylinder. With a pastry scraper or knife, slice the dough into 2” segments. Dust your rolling pin with flour and roll out each segment into a 5” circle.
  • STEP 5
    Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with scallions and salt.
  • STEP 6
    Roll up each circle into another cylinder, making sure the scallions stay in place.
  • STEP 7
    Coil the dough so that it resembles a snail.
  • STEP 8
    With the rolling pin, flatten again into disks about ¼ inch thick. Place the rolled-out pancakes on a plate and repeat with the remaining dough. Can freeze the dough for future use.
  • STEP 9
    Heat a nonstick saute pan over high heat and add 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown. Press down puffed up sides or middle with the spatula, if necessary.
  • STEP 10
    Transfer the pancakes to a plate, cut into wedges, and serve with chili sauce, soy sauce or vinegar on the side.

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