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Taiwanese Flaky Scallion Pancakes
These flaky scallion pancakes are similar to Malaysian or Indonesian roti and are rich in flavor yet light because of the many delicate layers. You'll need a large, smooth table or countertop for working. The pancakes are best when the dough is made and refrigerated a day ahead, but they can be shaped and frozen, then thawed and cooked just before serving. To do so, once the pancakes have been pressed into 8-inch ovals, freeze them in a single layer on baking sheets lined with lightly oiled kitchen parchment. Freeze until solid, then stack between sheets of lightly oiled parchment and place in a large zip-close bag. Seal and freeze for up to a month. When ready to cook, thaw on the parchment liners just until pliable, then cooked as directed.
8
pancakes
Tip
Don't use all-purpose flour. Bread flour is essential for a dough that can be stretched paper-thin. Don't worry if the dough forms a few tears or holes as you stretch it; they won't matter in the finished pancakes. Don't skimp on the oil used on the countertop; a thin but thorough coating is required.
2 hours
plus 24 hour overnight rest
Ingredients
-
1
large egg
-
580
grams (4¼ cups) bread flour, plus more for dusting
Directions
-
01In a 2-cup liquid measuring cup or small bowl, whisk together 1¼ cups water and the egg. In a stand mixer fitted with the dough hook, combine the flour and 1 teaspoon salt; mix on medium until well combined, about 1 minute. Add the melted butter to the water-egg mixture then, with the mixer running on medium, slowly add to the flour and mix until incorporated, about 1 minute. Reduce to medium-low and knead until a smooth, elastic dough forms, about 7 minutes.
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January 2, 2023
Fantastic
It is one of the best dough recipes I've done from Milk Street. It's a process getting the correct technique of stretching and buttering the dough. The flavor and texture of the pancakes is worth the effort.
If there is no leavening agent in this recipe, why put it in the fridge overnight? Couldn't you skip that step or at least shorten it to a few hours?
Hi Christopher -
We think these are best when served freshly-made. If you are making them just a bit ahead, you could keep them warm in a very low oven until serving (for example, if you wanted to make them prior to guest's arriving). But we wouldn't recommend making them ahead otherwise since they will dry out and become stale quickly.
Best,
The Milk Street Team
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Milk Street has many, many delicious recipes that I have made but this recipe has to be in the top 5 best recipes of all time and maybe my favorite. It takes some time to make but it is sublime.