Cōngyóubǐng (Scallion Pancakes)

Name: Cōngyóubǐng (Scallion Pancakes)
Cuisine: Chinese
Ingredients: 2 tablespoons, soy sauce; 1 , scallion, sliced thin; 1 tablespoon, water; 2 teaspoons, rice vinegar; 1 teaspoon, honey; 1 teaspoon, toasted sesame oil; Pinch, red pepper flakes; 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon, all-purpose flour; 3/4 cup, boiling water; 7 tablespoons, vegetable oil, divided; 1 tablespoon, toasted sesame oil; 1 teaspoon, kosher salt, divided; 4 , medium scallions, sliced thin

Appetizers
Side Dishes
Chinese
Make Ahead

By Andrea Geary ･ Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

Our version of this Chinese and Taiwanese classic delivers crispy, gorgeously layered results.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 4 to 6

TIME 1¼ hours, plus 30 minutes resting

A cookbook recipe exclusively for All-Access members from The Savory Baker

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