Pan Fried Chinese Pancakes Recipe

Flour: The base of the dough, providing structure and texture.

Boiling water: Helps to create a pliable dough.

Vegetable oil: Used for brushing the dough and frying the pancakes, adding crispiness.

Salt: Enhances the flavor of the pancakes.

Green onions: Adds a fresh, aromatic flavor to the pancakes.

When rolling out the dough, ensure you use a light dusting of flour on your surface and rolling pin to prevent sticking. This will help you achieve a uniform and thin circle without tearing. Additionally, when coiling the log into a spiral, make sure to tuck the end underneath to maintain its shape during the final rolling and frying process.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the pancakes slightly denser.

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

• vegetable oil - Substitute with sesame oil: Sesame oil provides a more authentic Asian flavor and a nutty aroma.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor, but be mindful of the liquid content.

• green onions - Substitute with 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 any unwanted odors from 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. For refrigerated pancakes, heat in a frying pan over medium heat for 1-2 minutes on each side until warmed through. For frozen pancakes, allow them to thaw slightly before reheating in a frying pan.
• 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 warmed through.
• To maintain the crispy texture, avoid microwaving the pancakes as this can make them chewy.

• 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. Heat for about 10-15 minutes until warmed through.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil. Place the pancakes in the skillet and cook for 1-2 minutes on each side until they are crispy and heated through.

• For a quick microwave method, place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 30-60 seconds, checking to ensure they are heated evenly.

• Use a toaster oven set to 350°F (175°C). Place the pancakes directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pancakes in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

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

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

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

• Rolling pin: Essential for flattening the dough balls into thin circles and later flattening the spirals.

• Pastry brush: Used to brush vegetable oil onto the dough circles.

• Frying pan: Needed to cook the pancakes until they are golden brown.

• Spatula: Useful for flipping the pancakes in the frying pan.

• Knife: Handy for chopping the green onions.

• Measuring cups: Ensures accurate measurement of flour and boiling water.

• Measuring spoons: Ensures accurate measurement of vegetable oil and salt.

Use a food processor: Quickly mix the dough by pulsing flour and boiling water in a food processor.

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

Batch rolling: Roll out all dough balls into circles before adding oil and green onions.

Simultaneous cooking: Use multiple frying pans to cook several pancakes at once.

Preheat the pan: Ensure the frying pan is hot before adding the pancakes to reduce cooking time.