Allergy-Free Chinese Scallion Pancake Recipe

Just made these Scallion Pancakes for my sons to try.  They were easy and quite a hit!

Chinese Scallion Pancakes (photo courtesy of foodnetwork.com)

Allergy-Free Scallion Pancakes

18 oz (about 4 cups) of all-purpose flour

1 1/2 cups room-temperature water

Cooking spray

1 Tbsp safflower oil

1 1/2 cups thinly sliced scallions

8 teaspoons canola oil

 

To prepare dough:  lightly spoon flour into dry measuring cups, leveling with a knife.  Place flour in a bowl and add water, stirring until soft dough forms.  Turn dough onto lightly floured surface and knead 10 minutes or until smooth and elastic.  Place dough in a bowl coated with cooking spray and cover with plastic wrap.  Place in the refrigerator and allow to rest overnight.

 

Turn out dough on a lightly floured surface. Roll dough into an approximate 16 x 12 inch rectangle.  Brush with safflower oil and spread scallions over rectangle.  Roll up dough length-wise to make long log.  Divide dough (crosswise) into four sections.  Working with one portion at a time (while covering remaining portions with plastic wrap), roll dough into 12 inch log, twisting each end in opposite directions 4 or 5 times.  Wrap the log around itself to form a coil, tucking the outside end beneath the coil.  Using a rolling pin, roll the coil flat until a little less than 1/4 inch thick.  Repeat with other three sections to make 3 more pancakes and spray all 4 with cooking spray.

 

Heat 2 teaspoons of canola oil in a large nonstick saute pan over medium heat.  Cook one pancake at a time for 3 minutes on each side (or until golden brown) adding more canola oil as needed before each new pancake.  Remove from pan; cut each pancake into 4 wedges and serve immediately with soy sauce for dipping.