Scallion pancakes (cong you bing) are unleavened flatbreads folded with spring onions. Unlike Western pancakes, they are made using a dough instead of batter, giving it its flaky, chewy texture. They're then pan-fried to form a crispy exterior.
This recipe uses two products from ZubuChon: their guava jelly and lechon flakes. (Feel free to use whichever brand you can get your hands on.) The lechon flakes go into the pancakes as a meaty addition. The guava jelly gets turned into a sweet, slightly spicy sauce that complements the savory pancakes.
Ingredients
Guava Sauce
- 1 jar (250–280g) guava jelly
- 2 cloves garlic, smashed
- 1-inch knob ginger, sliced into rounds
- 1 red chili, split
- 1 tbsp soy sauce
- ½ cup water
Pancakes
- 4 cups all-purpose flour
- 2 cups water, just boiled
- ½ cup butter, softened
- 2 tbsp sesame oil
- 1 tsp salt
- 1 ½ cups scallions, thinly sliced
- 1 box lechon flakes, cooked and cooled
- neutral oil, for cooking
Make sauce: Combine sauce ingredients in a small pot over medium heat. Whisk until smooth then cook until boiling, about 4 minutes. Remove sauce from heat and strain into a serving dish or small bowl, then set aside. Sauce can be served cooled or warm.
Make pancake dough: Add flour to a large bowl and slowly pour in hot water. Stir the flour and water with a wooden spoon or chopsticks until a loose dough forms. When the dough is cool enough to handle, turn the dough out onto a floured surface and knead for about 5 minutes or until the dough comes together. Place the dough back into the bowl, cover with a towel, and let rest for 30 minutes.
Assemble pancakes: Combine softened butter, sesame oil, and salt in a separate bowl; set aside. Once the dough has rested, divide it into 8 equal pieces. Working one piece at a time, Take each piece and roll into a long, thin log. Flatten the log and brush with the butter mixture. Sprinkle generously with scallions and lechon flakes. Roll the log up into a spiral, lay the spiral flat onto your table, and flatten out the circle with a rolling pin until it is about 6 inches wide. Cover the prepared pancake to prevent drying, and repeat with the rest of the dough.
Cook pancakes: Brush excess butter mixture onto a skillet over medium-high heat. Add the pancakes and cook until golden brown, covering the pan to allow them to steam, about 3 minutes per side.
