Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| All-Purpose Flourplus a little extra for kneading and the you su | 200 g | 200 g | 400 g | 600 g | 800 g |
| Water | 110 g (55% hydration) | 110 mL | 220 mL | 330 mL | 440 mL |
| Neutral Oilmakes the cooked dough softer | 20 g | 20 g | 40 g | 60 g | 80 g |
| Salt | 4-5 g | 5 g | 10 g | 15 g | 20 g |
You Su (Oil-Flour Paste)
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Neutral Oilleftover oil from coating the dough | equal part to flour (about 15 g) | 15 g | 30 g | 45 g | 60 g |
| All-Purpose Flour | equal part to oil (about 15 g) | 15 g | 30 g | 45 g | 60 g |
| Salt | Pinch | — | — | — | — |
| Black Pepper | Pinch | — | — | — | — |
Filling and Frying
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Spring Onions (Scallions)save the roots and regrow in water | 1 stalk, finely chopped | 35 g | 70 g | 105 g | 140 g |
| Neutral Oil | Generous amount, for frying | — | — | — | — |
Dipping Sauce
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Soy Saucemix equal parts soy and vinegar | 1 part | 15 mL | 30 mL | 45 mL | 60 mL |
| Rice Vinegar | 1 part | 15 mL | 30 mL | 45 mL | 60 mL |
| Sesame Oil | A dash | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 |
|---|
| All-Purpose Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
| Black Pepper | Ground black pepper | | | |
| 1 | 0.75 | | | |
| Rice Vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | apple-cider, champagne, or white-wine vinegar | |
| 1 | 1 | 2 | — | |
| Sesame Oil | Ground sesame | | | |
| 1 | 1 | | | |
Method
- Make the dough: mix 200 g flour, 110 g water (55% hydration), 20 g neutral oil, and 4-5 g salt in a bowl. Use a spatula to combine until no dry flour remains. Cover with a lid (skip the plastic wrap) and rest for 15 minutes so the moisture distributes.
- Knead the dough until it is smooth and no longer sticky; sprinkle in a little extra flour if needed. Let it rest about 10 minutes so the dough relaxes and stops bouncing back.
- Roll the dough into a log and portion it into 5 pieces. The dough weighs around 350 g total, so each portion is about 70 g – weigh them to be precise.
- Build tension in each portion: pull and fold the dough into itself – fold the edges into the center, flip it over, and roll it around within your fingers to finish. Repeat with the rest.
- Use the same mixing bowl, no washing needed: coat the bottom with oil, drop the dough balls in, and rub them around so the oil spreads evenly. Add a touch more oil on top to cover them all, and rest for another 15 minutes.
- Make the you su (oil-flour paste): in the bowl with the remaining oil, mix equal parts oil and flour until it reaches a spreadable paste consistency – add more flour if too runny, more oil if too thick. Season with a pinch of salt and black pepper.
- Finely chop the spring onion. Keep a couple of centimeters of the root end, put it in water in a sunny spot, and it will keep growing – a free supply of spring onions.
- Assemble: roll a portion of dough out to 1-2 mm thick. Spread the you su evenly over the dough – the flour-oil paste works like the butter layer in puff pastry, and that is what gives the pancakes their flaky texture. Scatter a handful of spring onion over just half of the dough, then fold the other half over it.
- Cut the folded dough into 1 cm strips but not all the way through – leave the rear end intact. Roll the dough up and swirl it into a round shape, then flatten it with the rolling pin into the final pancake shape. The strips become the layers.
- Cook on medium-low heat in a frying pan with generous oil so the layers turn golden brown. Cook one side for about 2 minutes, flip it, and repeat several times until both sides are crispy and golden.
- Crush the cooked pancake (cup it) to expose the layers. Serve with the dipping sauce: 1 part soy sauce, 1 part vinegar, and a dash of sesame oil.
Notes
Servings: 5 (per pancake). Per serving (estimated): 285 kcal, 32 g carbs, 4.5 g protein, 14 g fat, 1.5 g fiber. Macros estimated from ingredient totals; frying oil absorption varies with how generous you are in the pan.
Quantities: all amounts are stated in the video narration. The you su amounts are estimated from the “equal parts oil and flour” instruction – total neutral oil across the recipe is about 40 g (20 g in the dough, the rest in the you su and frying).
Cost breakdown from the video: 200 g flour at $1.10/kg is about 22 cents; 40 g neutral oil about 1.4 cents; one spring onion about 40 cents. Five pancakes come to roughly 62 cents, about 12 cents per portion.
Source: Sam’s Home Kitchen, “Super Flaky Scallion Pancake Recipe 2.0” (YouTube).