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Healthy Scallion Pancakes

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“I fell in love with the scallion pancakes at my favourite Chinese restaurant, but they're soooo greasy! This is a healthy version that's totally not authentic, but very tasty and easy to make. (Prep time includes dough resting time.)”
8 pancakes

Ingredients Nutrition


  1. Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated.
  2. Let the dough rest, covered, for 20 minutes.
  3. Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one.
  4. On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt.
  5. Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick.
  6. Repeat with other pieces of dough.
  7. Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy.
  8. Serve as soon as possible - though they're good cold, too.

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