Shandong Style Scallion Pancakes Recipe has considered as one of the flatbread originated from China. The unleavened dough is rolled very thin and folded with some chopped scallion and some oil and then folded over and rolled. It is a variation from the western pancakes which is made usually from the batter but these are made with a Dough.
In this recipe, we have used wheat flour to make the pancakes but traditionally in China, they make it with All-purpose flour.
Serve the Shandong Style Scallion Pancakes Recipe with a sweet and salty dipping sauce to enjoy your Sunday lunch.
If you are looking for more Pancake recipes here are some:
Cuisine: Chinese
Course: Side Dish
Diet: Vegetarian
Equipments Used: Pure Iron Roti Tawa, Glass Mixing Bowl
Cooks in 20 M
Total in 30 M
We begin making the Shandong Style Scallion Pancakes Recipe by mixing the ingredients for the dough except for the scallion and the sesame seeds.
Rest the dough for 5 minutes, in the meanwhile mix all the ingredients mentioned in the dipping sauce in a small glass bowl and keep it ready.
Divide the dough into medium sized balls, roll each ball to very thin. Apply some oil on the dough and spread it over.
Sprinkle the scallions and sesame seeds, Fold it all the four side and make it into a square shape. Roll the dough again by dusting some flour, roll it into 1 cm thickness.
Heat a Tawa, drizzle some oil and toast the pancakes on both the side till it is nice and golden brown.
Serve the Shandong Style Scallion Pancakes Recipe with a sweet and salty dipping sauce to enjoy your Sunday lunch.