Lantian Scallion Pancake

Lantian Scallion Pancake

　　A traditional Shaanxi-style delicacy, this pancake was honored as an outstanding food product at the Weinan Regional Culinary and Snack Exhibition in March 1982. The pancake has a golden-yellow hue, a crispy crust with a soft interior, and a delicious scallion flavor.

　　The making of Lantian Scallion Pancake emphasizes the processes of fermentation, kneading, and proofing. Kneading the dough is the key step. The dough must be soft, not sticky to the hands or bowl. The technique involves gradually adding water while mixing, and it’s best to dip your hands in water and knead directly into the dough to achieve a soft and smooth texture. Then, dust some flour on the work surface, place half the dough on it, and roll it into a round sheet. Sprinkle an appropriate amount of fine salt evenly over the surface, press it down with a rolling pin, brush a layer of peanut oil, and scatter scallions on top. Lightly dust with dry flour, then roll the sheet into a long log, divide it into three sections, and shape each into a ball. Repeat the same process with the other half of the dough. Next, heat the pancake pan, lightly grease it with peanut oil, roll each dough ball into a thin, round pancake, place it in the pan, cover, and cook over medium heat for 3 minutes. Once one side turns golden brown, flip it, cover, and cook for another minute until the other side is also golden. Remove from the pan. This results in a beautifully golden, oily, crispy, and tender pancake.

　　Fresh out of the pan, the scallion pancake is aromatic, golden and glossy, crisp, and carries a unique savory and scallion aroma — truly delicious.

　　Cooking Method: Pan-frying

　　Ingredients: 550g flour, 8g baking powder, 5g yeast, appropriate amounts of five-spice powder, scallions, salt, and refined oil.

　　Preparation Process:

　　Dough Making: Place 500g of flour on the work surface, mix in the baking powder and yeast, create a well, and gradually add 300g of warm water to form a fermented dough for later use.

　　Savory Crumb Making: Heat 75g of refined oil to 60% heat, sprinkle in 50g of flour while constantly stirring with a rolling pin (ratio of flour to oil is 1:1.5). Once the crumb turns light yellow, add salt and five-spice powder, then let it cool before use.

　　Shaping: Knead the rested dough into a long strip, roll it into a rectangular sheet, spread the savory crumb on top, sprinkle with an appropriate amount of scallions, roll it up into a snail shape, flatten it, and roll it into a round pancake about 0.5cm thick to form the raw dough piece.

　　Cooking: When the electric pancake pan reaches 180°C, drizzle a little oil, place the pancake dough on the pan. Once one side turns golden, flip it and cook until the other side is also golden. Slice and serve on a plate.

　　Finished Product Features: Golden in color, oily, crispy, and tender.