Scallion Pancakes (Less Oil)

Using hot water dough and minimal oil creates a layered, crispy street food staple with significantly fewer calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups all-purpose flour (240 g) · 840 kcal in the whole recipe
• 3/4 cup hot water
• 1/2 tsp salt
• 1 cup finely chopped green onions (60 g) · 19 kcal in the whole recipe
• 2 tsp toasted sesame oil (10 g) · 88 kcal in the whole recipe
• 2 tsp canola oil for cooking (10 g) · 90 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce (16 g) · 9 kcal in the whole recipe
• 1 tbsp rice vinegar or apple cider vinegar (15 g) · 3 kcal in the whole recipe
• 1/2 tsp grated fresh ginger (3 g) · 2 kcal in the whole recipe
• 1 clove garlic, minced (4 g) · 6 kcal in the whole recipe

Method

1. Mix flour and salt in a bowl, add hot water, and knead into a smooth dough; cover and rest for 20 minutes.

   

2. Divide the dough into 4 equal balls, roll each out thin, brush with sesame oil, sprinkle with green onion, roll into a log, and coil into a spiral.

   

3. Flatten each spiral dough ball with a rolling pin into a thin pancake shape.

   

4. For the dipping sauce, combine soy sauce, vinegar, grated ginger, and minced garlic in a small bowl.

   

5. Heat a non-stick skillet over medium heat (180°C / 350°F), brush with canola oil, and cook each pancake for 3-4 minutes per side until golden brown and crispy, then serve with the dip.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.