All-purpose/bread flour (2 cups), very hot water (3/4 cups), salt, scallions (green onion), vegetable oil, sesame oil, sesame seeds (opt), other optional spices to taste
Optional dipping sauce: soy sauce, water, sugar, sesame seeds/oil, scallions, garlic, chili, coriander…really, to your taste based off the soy sauce and sesame
Time
10-minute prep + 2‑hour wait + 10-minute process + 5‑minute pan fry
~ 2 hour (wait), 25 minutes (make) total
Steps
Measure out flour into mixing bowl and create a well into which you pour the hot water
Add salt (and other seasoning if you want)
Mix until you get a rough ball of dough
Turn it onto a lightly floured surface and knead until it form a sticky but smooth ball
Set aside to rest either wrapped in plastic or covered in a damp towel
Let it alone 1–2 hours
Make the Oil Mixture here if you’re going to use it (make sure it gets to room temperature): vegetable oil, sesame oil, and teaspoon of flour. Bring to bubble and cook for 1 minute before letting it cool to room temperature. About 3 tablespoon vegetable oil to 2 teaspoon sesame oil.
Cut the dough in half making sure to recover the other half so it doesn’t dry out (if you want smaller cakes, then do quarters or eighths)
Roll it into a cylinder and then roll that thin and flat. You’re aiming for a rectangular piece (mine didn’t get very rectangular, lol)
Brush on a layer of the oil mixture or just oil and sprinkle the chopped scallions. Note: Here is where you can add the sesame seeds or whatever other spices or meats or whatever you want
Now to make the layers. The traditional way is to tightly roll up the flattened and scallioned dough into a thin cylinder again, and then create a snail shell from that rolled up piece. You can also fold it on each other to make the layers. I just did the snail shell
Once it’s a snail shell, sprinkle some flour on it, turn it, and flatten it with your hands a bit before using the rolling pin to squish out some bubbles (it’s kinda fun, like popping bubble wrap). Note: Here, you can control how much you’re squishing it…do you want it airier and more layered by leaving the air pockets inside? Or do you want it super-duper flat like a cracker?
Heat up some oil in a skillet or pan. It’s fry time! Heat it up to your desire!
Done!
Pictures
CylinderRoll it thin and flat. Thinner the betterBrush on oil or oil mixtureSprinkle scallionsRoll ‘er upTry to make a nice, tight lineSnail shell itLooks like a poopSprinkle lightly with flourHand squishRoll it out to desired thicknessOn the panFlippedplatedCrispy outside, and chewy inside!!! YUM!! 🙂
Notes
Northern pancakes are apparently thicker and use the oil, while the southern style pancakes are thin and use less oil
Thick or thin is up to you. If you like thicker, be careful not to be too fussy with the rolling of the snail shell
The ones I made ended up being thicker than I prefer, so I’d try to make any in the future much thinner
I’d also make future ones smaller
Maybe I’d like a mix of the northern and southern style pancakes
Plain old soy sauce was perfect as a dipping sauce for me
Maybe some onion powder or maybe a pinch of curry would be a good addition…I felt they were a bit bland, but then again, they’re made to be dipped and eaten with other dishes like soups
I think I may have over-cooked the pancakes making them too crunchy (though I like that)
Perhaps adding some shredded meat inside would make it really good
Overall, it was fun and pretty easy to make
Other recipes called for bread flour (high protein content), but I just used all-purpose flour (it’s a 1:1 substitution if interested)
