Vegan scallion pancakes

Vegan scallion pancakes are surprisingly east to make. Crispy on the outside and soft on the inside, these pancakes are packed with flavour.

250 g / 2 cups all purpose white flour
2 tbsp any vegetable oil
½ tsp fine sea salt
½-¾ tsp Chinese five spice
4 scallions / spring onions (approx. 1 heaped cup sliced), finely sliced
3 tbsp peanut oil or other high smoke point oil for frying

2 tbsp soy sauce
1½ tbsp rice vinegar
2 tsp maple syrup or sugar
1 tsp toasted sesame oil or chilli oil
white sesame seeds, for decoration (optional)

1. In a mixing bowl, combine flour, salt and Chinese five spice. Add 1 tbsp of vegetable oil and about ¾ cup (180 ml) of very hot water, mix well with a spoon. Once combined roughly, start bringing the dough together with your hands. If the dough isn’t holding together after a little bit of kneading (initially it’s supposed to be a bit dry to the touch but hold together), it may need a touch (1-2 tsp) more hot water. Knead it for about 5 minutes with your hands until the dough becomes elastic and smooth and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn’t dry up.
2. Divide rested dough into four equal size portions.
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