Directions

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1. In a measuring cup, combine the water, salt, and 2 tbsp of cooking oil. Stir until the salt dissolves.

2. Gradually pour the mixture into the bread flour in batches. Stir at the same time until all the flour comes together.

3. Tip: I recommend using bread flour for this recipe because it has the highest gluten content. Gluten is an elastic protein network that binds starch together and builds the structure of the dough, so it fundamentally determines the texture and quality of your pancakes. I know some of you will ask me, will all-purpose flour work? The answer is year, but the pancakes will be slightly less airy and flaky.  

4. If using a stand mixer, knead at medium-low speed for about 8 minutes or until a smooth dough forms. If kneading by hand, knead for 8-10 minutes. The dough is quite sticky so a stand mixer makes the process much easier.

5. Once the dough is done kneading, shape it into a round smooth ball. Cut it into 8 even pieces, about 100g each. No need to use a scale but you can if you want to be precise.

6. Shape each piece into a smooth ball. Add 2-3 tbsp of oil to a large tray. Place the dough balls in it one by one and use the oil to coat the surface.

7. Cover the dough with plastic wrap, push out all the air, and let the dough rest at room temperature for at least 2 hours. Make sure you leave enough space between each all the dough balls. Even though they are coated in oil, they can still stick.

8. For make-ahead dough, refrigerate it overnight. Take the dough out of the refrigerator 1 hour before shaping so it can get back to room temperature and regains its flexibility.

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1. Finely dice the scallions. Reserve the green parts for later.

2. Add the scallion white parts and 5 tbsp pf vegetable to a small saucepan. Cook over low heat for 5-8 minutes, stirring occasionally until the scallion whites become lightly golden. This extra step of caramelizing is the key to infuse your pancakes double the fragrant.

3. Turn off the heat, add the high-protein flour and the thirteen-spice powder. Stir until completely smooth. Set it aside.

4. Tip: if this flour-oil paste sits for a white, the flour tends to settle at the bottom. Give it a good stir before spreading it onto the dough.

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1. Lightly oiled the working surface, the rolling pin, and your hands to prevent sticking.

2. Take a piece of the dough and roll it into a large square sheet. Don't worry about making it perfectly straight. Just try to keep the thickness fairly even.

3. Imagine the dough sheet is a 3×3 nine-square grid, make a cut at one corner, and leave this section clean. Drizzle some of the yousu onto the remaining eight segments and brush it evenly across the surface. Sprinkle some diced green part of the scallions.

4. Use a scraper to loosen the edge of the sheet, carefully lift, and fold to the middle. Do the same to the other side and continue folding the sections over one another according to the nine-grid pattern. Keep the clean section untouched until your have 2 grids left.

5. Flip the clean grid and stretch it to wrap the folded dough. Make sure to seal all 4 edges so that later on, when you roll the pancakes, the filling will not leak out.

6. You should now have a small square of pastry. Push the four corners towards the center and tuck them underneath. Rotate the dough between your hands and you get a perfect round scallion pancake patty.

7. Repeat with the remaining dough.

8. Once done, cover the shaped dough and let them rest for 30 minutes. This allows the gluten to relax, making the pancakes much easier to roll without springing back.

9. Place one piece of dough on a sheet of parchment paper. Roll it into a panckae about 5-6 inches in diameter.

10. If making a large batch, you can freeze them. Place a sheet of parchment paper between each uncooked pancake and freeze them for up to 6 months. Do not use plastic wrap between the pancakes because they will stick. When you are ready to cook them, you can pan-fry them directly without defrosting.

11. To cook the pancakes, heat a frying pan over medium low heat and add a thin layer of vegetable oil. Place a pancake in the pan and cook over medium low heat until both sides are beautifully golden brown and crispy, about 6-8 minutes total. Flip and rotate the pancakes frequently for even browning.

12. Serve as a side dish.