Gluten-Free Scallion Pancakes (Cong You Bing)
Flaky and savory gluten-free scallion pancakes, perfect for a quick and delicious breakfast or snack. Made with gluten-free flour and plenty of scallions for a flavorful experience.
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 cup Hot Water
- 1/4 cup Cold Water
- 1 cup Scallions (chopped)
- 2 tablespoons Sesame Oil
- 1 teaspoon Salt
- 4 tablespoons Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 2 cups of Gluten-Free All-Purpose Flour and the 1 cup of Hot Water. Stir with a spoon or spatula until a shaggy dough begins to form.
- 2Add the 1/4 cup of Cold Water to the bowl. Continue mixing and then knead the dough in the bowl for 3-5 minutes until it becomes smooth. Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes at room temperature.
- 3Lightly dust a clean work surface with a small amount of gluten-free flour if needed to prevent sticking. Divide the rested dough into 4 equal portions. Take one portion and flatten it into a circle about 20.32 cm in diameter.
- 4Brush the surface of the flattened dough circle evenly with 1/2 tablespoon of the 2 tablespoons of Sesame Oil. Sprinkle about 1/4 cup of the 1 cup of Scallions (chopped) and a pinch of the 1 teaspoon of Salt over the oiled surface.
- 5Starting from one edge, tightly roll the oiled and scallion-sprinkled dough into a long log. Once you have a log, carefully coil it into a flat spiral shape, tucking the end underneath. Gently flatten the spiral with your palm or a rolling pin to form a pancake about 15.24 cm wide.
- 6Repeat steps 4 and 5 for the remaining 3 portions of dough, using the remaining 1 1/2 tablespoons of Sesame Oil, 3/4 cup of Scallions (chopped), and remaining Salt.
- 7Heat 1 tablespoon of the 4 tablespoons of Vegetable Oil in a 25.4 cm non-stick skillet over medium heat, approximately 175°C. Once the oil is shimmering, carefully place one of the flattened pancakes into the skillet.
- 8Cook the pancake for 3-4 minutes on the first side, until it is golden brown and crispy. Carefully flip the pancake and cook for another 3-4 minutes on the second side until it is also golden brown and crispy. Remove the cooked pancake from the skillet and place it on a plate. Repeat this step with the remaining 3 tablespoons of Vegetable Oil and the other 3 pancakes.
- 9Serve the Gluten-Free Scallion Pancakes hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More chinese recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.