This is one of the many asian street foods I can never get tired of. I fell in love with this dish when I was 6 years old. The traditional way to make the scallion pancakes requires so much time, lard and labour (which is fine if you want to test your patience), but this recipe is fast, easy and most importantly, it tastes identical to the traditional pancakes. I also added some sauce on the side. Usually, people don’t do this, but I like it because it helps lift all the flavors of the pancake. Also, if you know how to cook a pancake, this will already be 10 times easier.
2 cups all-purpose flour
1 ½ cup warm water
¼ cup vegetable oil
1 teaspoon salt
2 bunches scallions, chopped
Oil for cooking
For the dipping sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon white sugar
1 tablespoon water
In a large bowl, mix together the flour, water, oil, salt and scallions using a whisk until smooth. Set aside.
In a medium size frying pan on medium-high heat, add 1 tablespoon of oil . Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle. The batter will cook quickly on the hot pan, so just spread it around as fast as you can.
Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake.
Cook for another 4-5 minutes until the bottom is browned. Remove from heat and repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process. Serve immediately.
For the dipping sauce, add all ingredients in a small bowl and mix well