Pan Fried Chinese Pancakes Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Boiling water: Helps to create a smooth and pliable dough.

Vegetable oil: Used for brushing the dough and frying the pancakes, adding richness and preventing sticking.

Salt: Enhances the flavor of the pancakes.

Green onions: Adds a fresh, aromatic flavor that complements the dough.

When kneading the dough, ensure that you use a light touch and avoid overworking it. Over-kneading can result in a tough texture. The boiling water helps to partially cook the flour, making the dough more pliable and easier to roll out. When rolling out the dough, aim for an even thickness to ensure uniform cooking. Additionally, when adding the green onions, make sure they are finely chopped to distribute the flavor evenly throughout the pancake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• boiling water - Substitute with hot milk: Hot milk can add a richer flavor and a slightly softer texture to the dough.

• vegetable oil - Substitute with olive oil: Olive oil provides a different flavor profile and is a healthier fat option.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor, though it will also add moisture to the dough.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together.

• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from absorbing other odors in the fridge.

• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.

• For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 2 months.

• When ready to eat, reheat the pancakes directly from the fridge or freezer.

• To reheat, use a frying pan over medium heat. Cook each pancake for a few minutes on each side until heated through and crispy.

• Alternatively, you can reheat the pancakes in the oven. Preheat the oven to 350°F (175°C), place the pancakes on a baking sheet, and heat for about 10 minutes or until warm and crispy.

• Avoid using the microwave to reheat, as it can make the pancakes chewy instead of crispy.

• Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 10 minutes or until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the pancakes in the skillet and cook for 2-3 minutes on each side until they are crispy and warmed through.

• Use a microwave for a quick reheat. Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 30-60 seconds, checking to ensure they are heated evenly.

• For a steam reheat, set up a steamer basket over boiling water. Place the pancakes in the basket, cover, and steam for about 5 minutes or until they are heated through and soft.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pancakes in a single layer in the basket. Air fry for 3-5 minutes, checking halfway through to ensure they are evenly heated and crispy.

• Mixing bowl: Used to combine the flour and boiling water to form the dough.

• Wooden spoon: Useful for stirring the flour and water mixture until a dough forms.

• Floured surface: Provides a non-stick area to knead the dough until smooth.

• Plastic wrap: Used to cover the dough while it rests for 30 minutes.

• Knife: Needed to divide the dough into 4 equal parts.

• Rolling pin: Essential for rolling each dough part into a thin circle and flattening the spiraled logs.

• Pastry brush: Used to brush vegetable oil onto each dough circle.

• Frying pan: For cooking each pancake until golden brown on both sides.

• Spatula: Helps to flip the pancakes in the frying pan to ensure even cooking.

Prepare the dough in advance: Make the dough a day ahead and store it in the fridge to save time on the day of cooking.

Use a food processor: Combine the flour and boiling water in a food processor to quickly form the dough.

Pre-chop green onions: Chop the green onions in advance and store them in an airtight container.

Cook multiple pancakes at once: Use a large frying pan or griddle to cook several pancakes simultaneously.

Use a rolling pin with guides: This ensures even thickness and speeds up the rolling process.