Scallion Pancake
Taiwan's morning is scallion pancake: the sizzle at dawn breakfast stalls is the sound of the day beginning.
Crispy layered flatbread filled with spring onion — a street food staple of Taiwan's morning markets. Made by rolling oil and spring onion into a spiral of thin dough.
Ingredients
Method
Pour boiling water over flour. Mix to a smooth dough. Rest 20 minutes.
Roll thin. Brush with sesame oil. Scatter spring onion. Roll up tightly.
Coil the roll into a spiral. Flatten. Roll thin again.
Cook on a dry pan 3 minutes each side until golden and slightly charred.
The spiral rolling technique creates the flaky, layered texture — a simple rolled flatbread won't have the same result.
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