Zhengzhou Oil Pancake

Zhengzhou Oil Pancake

　　Oil pancake: A local flatbread snack from Henan, similar to but distinct from Chinese pancakes.

　　However, in the Zhumadian area, oil pancakes are flat rolled buns with fillings. The method involves rolling out unleavened dough into a flat sheet, spreading seasoned vegetables on top, rolling it up, cutting it into rectangular pieces, and steaming them until cooked.

　　In the Zhoukou and Shangqiu areas, oil pancakes are basically the same as fried dough sticks.

　　There are two types: one made with leavened dough and one with unleavened dough.

　　The leavened type includes fermented dough (old starter or with alkali). The unleavened type is what’s known as Zhengzhou oil pancake. The preparation methods are largely the same.

　　How to make Zhengzhou oil pancakes: Knead the dough into a ball, place it on a cutting board, sprinkle chopped prickly ash leaves and scallions into the dough, drizzle in oil, and knead back and forth. Once the dough is well mixed, apply another layer of oil and continue kneading until the dough develops layers. Roll the dough into a round shape with a rolling pin and set aside. Lightly grease a flat pan, keep the heat low, and place the rolled dough in the pan. Brush a little oil on the top side, flip it over, and cook until golden brown before removing from the pan.