Dad's Scallion Pancakes
make a soft dough (5:3.5 flour to water, 500g:350ml is dad's usual) and knead only until it holds together. there is no leavener in this recipe, I asked.
let rest for 10-15 minutes
chop up a bowl of scallions (you will need to make this recipe a few times to figure out how much you like in the recipe)
roll dough out to a large rectangle roughly 3-5 millimeters thick
pig lard is traditional but really you can use any neutral oil, brush on a uniform layer over the dough
sprinkle some salt over the dough (do your best here dad never measures this one. just remember it's better to undersalt)
sprinkle all of the green onions onto the oily dough as even as you can
roll up the rectangle of dough widthwise
now comes the REALLY approximate part. Dad says that the length of roll you cut off entirely depends on how big your pan/wok is and what the diameter of your rolls are. For instance, if your roll is about 5 cm in diameter and 10 cm in length, you'll get a pancake roughly 25ish cm in diameter, and if you have a pan too small for that it's gonna be awkward to fit. The best I can tell you is cut the rolls longer than they are wide unless you want tiny baby pancakes
next you're gonna take each roll and tuck in the oily cross sections, not unlike wrapping up a bao bun but instead of the pinched ends coming to a point, they're gonna be tucked inwards
from there, you flour up a rolling pin and get to rolling, get them around 3-5 mm thick.
Oil up a pan and fry up your pancakes. Before you flip the pancake, make sure to the oil up the uncooked side. Dad doesn't have a temp to give me but he cooks ours on medium using an induction stovetop
there you have it! you can fill it with whatever savory treats you like, i usually scramble some egg about it but its up to you
