Savory Vegan Chinese Pancakes

Indulge in these fluffy, savory Chinese pancakes that perfectly bridge the wonderful world of brunch and tantalizing flavors. Packed with fresh scallions and dipping sauce, they make for a delightful start to your day! Easy to whip up, these pancakes take inspiration from traditional Asian breakfast items infused with a modern, plant-based twist.

1. 1

   In a large bowl, combine 200g of all-purpose flour and 250ml of hot water until mixed into a rough dough. Knead it for about 5 minutes until smooth.

2. 2

   Cover the dough with a damp cloth and let it rest for 10 minutes at room temperature.

3. 3

   After resting, divide the dough into 4 equal portions. Roll each portion into a thin round a sprinkle of flour prevents sticking.

4. 4

   In a small bowl, mix 3 green onions, finely chopped and a pinch of salt. Spread this mixture evenly over a round, then roll into a tight log, sealing the edges welL.

5. 5

   Twist the log into a spiral, tucking the end underneath. Lightly roll into a thicker pancake, about 1 cm thick.

6. 6

   Heat a non-stick skillet over medium heat (180°C) and lightly grease with cooking oil. Fry each pancake for about 3-4 minutes on each side until golden brown and crispy.

7. 7

   Remove pancakes from skillet and place them on a paper towel to absorb excess oil. Repeat with the remaining rounds.

8. 8

   Serve the pancakes hot with soy sauce or chili oil for dipping.