Scallion pancake

According to the family's dining portion, mix an appropriate amount of flour, yeast, and sugar with warm water to make the dough.

Knead into a smooth dough, cover with plastic wrap, and let it rest for about 20 minutes.

Let the dough rise until it doubles in size, and chop the green onions for later use.

The dough was divided into roughly equal portions. I cut them randomly, so the sizes aren't very uniform... 😅

Take a piece of dough, roll it out with a rolling pin, spread a little salt, oil, and Chinese five-spice powder, and sprinkle with chopped green onions.

Roll it up from the side and press it into a multi-layer scallion pancake dough.

Roll the dough into a disc.

Add a little oil to the frying pan; I personally don't like too much oil.

Cook until the surface is slightly yellow, then flip and continue cooking the pancake.

Flip it over two or three times repeatedly until both sides are golden, the pancake is noticeably thicker, and it can spring back when pressed with a spatula.

Take it out and cut it into the shape you like.

Plate it. Scallion pancakes made this way have a crispy exterior, a soft interior, and a strong scallion flavor~

Breakfast with pickled vegetables and soy milk is simple and delicious.