by RForney

Amount Per Serving

calories 683

% Daily Value *

Total Fat 24 g 36 %

Saturated Fat 4 g 18 %

Monounsaturated Fat 12 g

Polyunsaturated Fat 6 g

Trans Fat 0 g

Cholesterol 0 mg 0 %

Sodium 2635 mg 110 %

Potassium 323 mg 9 %

Total Carbohydrate 100 g 33 %

Dietary Fiber 5 g 19 %

Sugars 1 g

Protein 16 g 33 %

Vitamin A 8 %

Vitamin C 11 %

Calcium 9 %

Iron 16 %

Still searching for what to cook ?

Name: 9-Layer Scallion Pancakes
Prep time: 1 h 35 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 2.5 cups All purpose flour; .5 teaspoon Salt; 1 pinch Sugar; 1 pinch Five spices powder; .75 cup Water; 2 tablespoons Soy sauce; 2 tablespoons Water; 1 pinch Sugar; 1 clove Garlic mashed; 1 tablespoon Peanut oil; 5 whole Scallions chopped; 1 teaspoon Salt; 1 tablespoon Sesame seeds; 2 tablespoons Peanut oil for cooking

Find the most delicious recipes here

INGREDIENTS

2.5 cups All purpose flour
.5 teaspoon Salt
1 pinch Sugar
1 pinch Five spices powder
.75 cup Water
2 tablespoons Soy sauce
2 tablespoons Water
1 pinch Sugar
1 clove Garlic ; mashed
1 tablespoon Peanut oil
5 whole Scallions ; chopped
1 teaspoon Salt
1 tablespoon Sesame seeds
2 tablespoons Peanut oil ; for cooking

Servings

INSTRUCTIONS

After the dough has rested, cut the dough in half and leave the other half under the damp cloth. Roll out the dough into a big rectangle, as thin as you can get it. Rub about half a tablespoon of oil all over the surface of the dough and sprinkle with half of the scallions, salt, and sesame seeds (if using). Cut 2 slits on each long side of the dough.

With the rolled out dough oriented vertically, start at the bottom and fold the two side flaps of dough over the middle piece. Then fold that entire rectangle forward onto the middle level. Fold those to flaps over, and repeat.

When you have your nice, neat rectangle, take your rolling pin and roll it until almost doubled in area. Take care not to roll too firmly, as you don’t want the dough layers to bind and you want to keep some small pockets of air between them.

Heat a couple tablespoons of oil in a pan over medium heat and add the pancake. Cover the pan and cook for about five minutes on each side, or until golden brown. Transfer to a cutting board, slice, and serve with your dipping sauce. Repeat the process with the other half of the dough and scallion mixture.

Note: To freeze, place a layer of waxed paper, parchment paper, or plastic wrap between each pancake and store in an airtight ziploc bag.

NOTES

Alert editor

9-Layer Scallion Pancakes

2.5 cups All purpose flour
.5 teaspoon Salt
1 pinch Sugar
1 pinch Five spices powder
.75 cup Water
2 tablespoons Soy sauce
2 tablespoons Water
1 pinch Sugar
1 clove Garlic mashed
1 tablespoon Peanut oil
5 whole Scallions chopped
1 teaspoon Salt
1 tablespoon Sesame seeds
2 tablespoons Peanut oil for cooking

In a large bowl, combine the flour, salt, sugar, and five spice powder (if using). Add ¾ cup water and mix to form a dough. Knead the mixture for about 5 minutes, until it forms a smooth ball. Set the dough aside and cover with a damp cloth. Let it rest for about an hour. In a small bowl, add the soy sauce, water, sugar, and a few chopped scallions and sesame seeds to make the dipping sauce. You can also add the garlic if using.
After the dough has rested, cut the dough in half and leave the other half under the damp cloth. Roll out the dough into a big rectangle, as thin as you can get it. Rub about half a tablespoon of oil all over the surface of the dough and sprinkle with half of the scallions, salt, and sesame seeds (if using). Cut 2 slits on each long side of the dough.
With the rolled out dough oriented vertically, start at the bottom and fold the two side flaps of dough over the middle piece. Then fold that entire rectangle forward onto the middle level. Fold those to flaps over, and repeat.
When you have your nice, neat rectangle, take your rolling pin and roll it until almost doubled in area. Take care not to roll too firmly, as you don’t want the dough layers to bind and you want to keep some small pockets of air between them.
Heat a couple tablespoons of oil in a pan over medium heat and add the pancake. Cover the pan and cook for about five minutes on each side, or until golden brown. Transfer to a cutting board, slice, and serve with your dipping sauce. Repeat the process with the other half of the dough and scallion mixture.
Note: To freeze, place a layer of waxed paper, parchment paper, or plastic wrap between each pancake and store in an airtight ziploc bag.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (595g)
Recipe Makes: 2 Servings

Calories: 933
Calories from Fat: 241 (26%)

Amt Per Serving		% DV

	Total Fat 26.8g	36 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 9.3g
Cholesterol 0mg		0 %
Sodium 29.8mg		1 %
Potassium 1542.4mg		41 %
Total Carbohydrate 151.5g		45 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 141.4g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 933

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

9-LAYER SCALLION PANCAKES

by thewoksofliferecipes

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!