A classic Taiwanese savory pancake with a beautifully crispy texture and chewy layers. Perfect for breakfast, a snack, or any time you crave something savory.

Preparation

1. Prepare the Dough

1. Combine all-purpose flour, water, salt, five-spice powder, and oil in a bowl.
2. Mix and knead until the dough is smooth. Set aside.

2. Make the Scallion Oil Layer

1. Heat oil in a pan and add salt, chopped scallions, ground pepper, and flour.
2. Stir and cook briefly until aromatic. Set aside to cool.

3. Roll and Assemble

1. Roll the dough into a thin sheet.
2. Spread the scallion oil layer evenly over the dough.
3. Roll the dough into a long cylinder, then coil it into a bun shape.

Cooking

1. Flatten each coiled bun into a thin pancake using parchment paper on both sides to prevent sticking.
2. Heat a pan over medium heat and cook the pancake with a small amount of oil.
3. Flip and cook until both sides are golden and crispy.

Serving Suggestions

These scallion pancakes are best served hot and crispy. Pair them with soy sauce, chili oil, or your favorite dipping sauce.

Tips

• For flakier layers, let the dough rest for 30 minutes before rolling.
• Add extra scallions for a more aromatic pancake.
• Leftover pancakes can be reheated in a pan to regain their crispiness.

Enjoy these fragrant and chewy scallion pancakes—perfect for any occasion!