Low-Oil Oven Scallion Pancake (baked, crispy edges)
Low-Oil Oven Scallion Pancake (baked, crispy edges)
Classic DishScallion Pancake
Prep: 20 min • Cook: 20 min. A home-friendly, lower-fat take on the classic Taiwanese scallion pancake: a gently laminated dough is rolled with just a light smear of oil and layered with bright scallions, then baked until the layers separate and the edges turn crisp. This method keeps the characteristic chew and onion aroma while reducing standing at the stove and overall oil usage.
- Preparation time
- 20 min
- Cooking time
- 20 min
- Total time
- 45 min
- Servings
- 4
Instructions
Dough
- 1Combine flour and salt in a mixing bowl, make a well, then add warm water and 1 tbsp olive oil.
- 2Stir until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic.
- 3Cover the dough with a damp towel and let rest 10 minutes to relax the gluten for easier rolling.
Shape & Layer
- 1Divide the rested dough into 4 equal pieces and roll each into a 15–18 cm (6–7 in) circle with a rolling pin.
- 2Brush each circle lightly with a thin layer of olive oil, sprinkle a few drops of sesame oil, then scatter sliced scallions evenly and a light pinch of salt.
- 3Roll each circle into a tight log, coil the log into a round snail shape, then flatten gently with the palm or a rolling pin to form a 15 cm pancake, keeping layers intact.
Bake
- 1Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- 2Arrange pancakes on the prepared sheet, brush the tops sparingly with remaining olive oil, and score the surface lightly to help even browning.
- 3Bake on the middle rack for 15–18 minutes until edges are golden; if desired, broil 1–2 minutes to enhance crispness—watch closely to avoid burning.
- 4Remove from oven and rest 2 minutes on a rack before slicing into wedges and serving.
Nutrition Information
- Calories
- 281 kcal
- Protein
- 7 g
- Fat
- 9 g
- Carbs
- 44 g
| Nutrient | Per serving |
|---|---|
| Calories | 281 kcal |
| Protein | 7 g |
| Fat | 9 g |
| Carbs | 44 g |
Tips
- Use warm water and knead until dough is smooth; it should be slightly tacky but not sticky for best layering.
- Rotate the baking sheet halfway through baking and finish 1–2 minutes under the broiler for extra crisp edges.
- Serve hot with a dipping sauce of light soy, rice vinegar, and a touch of sesame oil for bright contrast.
