Crispy scallion pancake, golden and crispy on the outside, soft on the inside, with a strong scallion aroma, super simple and foolproof.

First, we make the dough by mixing 100 grams of water, 2 eggs, and 2 grams of salt evenly.

Sift in 300 grams of all-purpose flour and mix it slightly first.

Add 50 grams of chopped green onions, mix well, and then knead into a dough.

Cover with plastic wrap and let it rest for 20 minutes.

Take out the relaxed dough, apply a little oil on your hands, knead for a few minutes until it no longer sticks to your hands.

Divide the dough into 5 portions, roll them into balls, and then place them in the pot.

Poke a hole in the middle of the dough.

Apply a layer of oil evenly on the surface.

Cover it and continue to relax for 30 minutes.

Next, make the flaky dough: mix 20 grams of flour with 1 gram of salt, add 40 grams of hot oil, scald the flour a bit, and mix evenly. The finished dough should be very thin.

Take out a well-rested dough.

Press with your hand to flatten it into a rectangle.

Spread a layer of pastry butter evenly.

Fold it again and again.

Brush another layer of lard.

Fold it in half again.

Hold both sides with your hands and gently pull it a little longer.

Press it evenly with your hands to flatten it.

Finally, just roll it up from one side and cover it with plastic wrap for later use.

Take a rolled-up dough and roll it into the shape of a large pancake; actually, pressing it by hand is faster.

Put a little more oil in the pan and pan-fry over medium heat.

Fry until both sides are golden brown.

The fragrant scallion pancake is done O(∩_∩)O

The outer layer is golden and crispy, while the inside is soft and full of a rich scallion flavor.

Convenient, quick, and delicious—get it ready for the kids!