Spring Onion Pancakes - Rapid Skillet

# What You Need:

→ Dough

01 - 2 cups all-purpose flour

02 - 3/4 cup boiling water

03 - 1/4 cup cold water

04 - 1/2 teaspoon salt

→ Filling

05 - 1 cup finely sliced spring onions (scallions), green and white parts

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon white pepper (optional)

→ For Frying

08 - 1/4 cup vegetable oil (plus extra for brushing and frying)

# How To Make It:

01 - In a large bowl, combine flour and salt. Pour in boiling water, stirring with chopsticks or a wooden spoon until shaggy. Add cold water and knead until smooth (about 5 minutes). Cover with a damp cloth and let rest for 20 minutes.

02 - Divide dough into 4 equal pieces. Roll each piece into a ball.

03 - On a lightly floured surface, roll one ball into a thin rectangle (about 1/8 inch thick). Brush lightly with oil, sprinkle with a pinch of salt and a quarter of the spring onions.

04 - Roll up the dough sheet like a jelly roll. Coil the roll into a spiral (like a snail shell), tuck the end underneath, and flatten gently. Repeat with remaining dough.

05 - Roll each spiral into a 6-inch disc.

06 - Heat 2 tablespoons oil in a nonstick skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until golden brown and crisp. Add more oil as needed for each pancake.

07 - Transfer to a paper towel-lined plate. Slice into wedges and serve warm.

# Expert Tips:

01 -

There’s something magical about how the layered dough turns crisp but still chewy, and it never fails to impress even on a casual night.
These pancakes use basic ingredients but always manage to steal the show at the table.

02 -

Be patient when rolling the pancakes—once I rushed and tore the dough, which made for less dramatic layers.
Resting the dough fully makes everything easier to handle and results in a much more tender bite.

03 -