Main Ingredients:
Flour: 1 pound; Scallion: 1 stalk; Sesame Seeds: (roasted) 50g; Sesame Oil: 200g; Chinese Thirteen-Spice Powder: to taste; Salt: to taste; Vanilla Powder: to taste.
Additional Ingredients:
Yeast: 6g; Baking Powder (aluminum-free): 5g.
Flavor: Scallion; Cooking Method: Other; Time: 30 minutes; Difficulty: Easy.
Scallion Pancake Cooking Steps
Dissolve yeast and baking powder in warm water and knead the dough until soft, similar to dough for Chinese fried dough sticks.
While the dough is rising, prepare the scallion mixture: mix roasted sesame seeds, vanilla powder, chopped scallions, Chinese Thirteen-Spice Powder, and salt in sesame oil.
After mixing well, add an appropriate amount of flour. The mixture should not be too dry, but slightly moist.
After about twenty minutes, the dough should have risen (with a honeycomb pattern when pulled apart).
Divide the dough into three portions, knead, roll out, spread the scallion mixture, and then roll it up.
After rolling up, twist tightly with hands (this will create more layers).
Finally, roll it out and flatten into a pancake.
Heat oil in a flat-bottomed pan, place the pancake in, and cook over low heat (I used an aluminum pan).
Cook until golden brown on one side, then flip and cook until the other side is also golden brown.
