It’s been a rainy weekend and I was not about to go out in the cold to buy groceries… so I made these Chinese scallion pancakes with only 2 main ingredients: flour and chives. Obviously, you’re supposed to use scallions; but I didn’t have any so my little potted chive plant volunteered itself.

Here’s what you need:

• 1-1/2 cups flour
• 3 scallions (I used a tiny bundle of chives instead), cut up
• 1/2 cup of warm water
• few tablespoons of vegetable oil
• couple pinches of salt

Grab two bowls- one to mix the flour and water; then set aside a separate bowl and lightly oil that one. Start by mixing the water and flour in the first bowl.  Add a little more flour, a tiny bit at a time, if the dough is sticky. Once the dough comes together, lightly flour your work area and knead your dough for about 5 minutes. 

Once you’re done kneading, set your ball of dough in the oiled bowl. Cover the dough with saran wrap and let it rest for 30 minutes.

Once your dough is rested, tear the dough into 6 pieces, roll them each into a ball, then take a rolling pin to them to create 6 round pancakes.  They’ll each be about 5 inches in diameter. Lightly brush the pancakes with vegetable oil. Sprinkle each with a bit of salt, then add your cut up scallions/chives.

Now here’s the trick to get that flakey layered texture. Roll up each pancake, first the long way, THEN roll them again into little snails.

They’re cute – I know. But don’t get too attached. From here, you’re going flatten them out with the rolling pin.

All your scallions/chives should be nicely pressed into the pancakes now. They should be about a 1/4 inch thick.

Almost done. You’re going to fry each of these babies up in about a tablespoon of vegetable oil. Just a couple minutes on each side, or until they’re golden brown.

That’s it! I like to serve them with soy sauce + Sriracha or soy sauce + vinegar. And some mint tea of course. These little pancakes are such good comfort food, especially on a rainy day. Hope you enjoyed this simple little recipe.  Easy huh? <3