Serves: 2
Prep Time: 15 mins
Cook Time: 20 mins


INGREDIENTS

• 2 cups all-purpose flour (measure after shifting)
• 420-440 ml water 
• 1 cup scallion, finely chopped (wash and drain well)
• 1/8 tsp chinese five spice powder (optional)
• salt to taste
• vegetable oil for frying

DIRECTIONS

1. In a large mixing bowl, whisk water with flour, Make sure water and flour is combined well. Set aside for several minutes. 
2. Add scallion, salt and five spice powder into the bowl with flour and water. Continue to whisk until everything combined well.
3. Heat up around 2 tablespoons cooking oil in a pan (either big or small, it does not matter). Scoop the mixture and pour into the pan. When pouring over the mixture, do not place all of them in center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or your pancake turnover to make the pancake as well distributed as possible. Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side another 1 minute for a darker color and crisper taste.
4. Transfer out onto plate with paper towel. Repeat to finish all the pancakes.
5. To serve, you can cut pancake into small wedges (if it is too big; fry bigger saves time) and enjoy with family.

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Labels: asian, chinese, fried, pancake, pastry, recipes, scallion