This scallion pancake is my husband’s favorite. For so many years, we have been separated by many oceans, gathering less and more, every time he returns to China or I go abroad to see him, we often make it for him. A bowl of white porridge, a few slices of scallion pancakes, and a few dishes of side dishes can satisfy his Chinese stomach the most.
1. When I make scallion pancakes, the dough is mixed and then refrigerated, and then continue until the next morning. If the time is tight in the morning, you can roll the dough and refrigerate it. In that case, you can take it out for frying in the morning. The cake blanks must be separated by grease paper, otherwise they will all stick together.
2. The dough is divided into 8 portions and each is only about 50g, which is relatively small. You don't have to divide it according to this amount when you make it.
3. The amount of green onions is also arbitrary, you can put more if you like, but too much will easily break the skin.