Classic Scallion Pancakes

1. Form Dough

Start by adding 1.5 cups (210g) of all-purpose flour to the bowl of your stand mixer fitted with a dough hook. Turn the mixer on low and slowly stream in 0.5 cup boiling water. The hot water helps form gluten, which is essential for the texture of your pancakes. You'll notice the dough starting to come together, forming a shaggy mass.

2. Add Cold Water

Next, gradually add 2 to 3 tablespoons of cold water, allowing about a minute for absorption after each addition. The cold water adjusts the consistency of your dough. You’ll know it’s ready when the dough lifts off the sides of the bowl.

3. Knead Dough

Once mixed, take the dough out of the mixer and knead it by hand for about 5 minutes until it is soft and smooth.

4. Divide and Rest Dough

Divide the dough into equal-sized balls. Brush each ball with a little oil and let them rest for 45 to 60 minutes. This resting period is crucial as it relaxes the gluten, making it easier to roll out the dough.

5. Roll Out Dough

After resting, take one dough ball and roll it out on a clean work surface brushed with oil. Aim for a 4 by 9-inch rectangle. Sprinkle a pinch of salt and a generous amount of finely chopped scallions over the surface. Roll the rectangle into a cigar shape and then coil it into a spiral, like a snail shell. Flatten the spiral gently with your rolling pin to form a pancake about 4 to 5 inches in diameter.

6. Cook Pancakes

Heat a large cast-iron or nonstick pan over medium heat and add 2 to 3 tablespoons of neutral oil. Once the oil is hot, place the pancake in the pan and cook for about 3 to 4 minutes on each side until golden brown and crispy.