Came across this video of making the savoury Spring Onion (Scallion) Pancakes from Taiwanese food writer/instructor, 蔡季芳 (阿芳老師). The episode was from the Taiwanese cooking show, 料理美食王, in 2016. However no English subtitles available for the video but very good demonstration of how to make the pancakes, so I’m posting it here for references…
Wash the spring onions, shake off excess water, pinch off the tips of the spring onions to let any moisture inside drain out, then let air-dry to make sure they are dried before using. Too much excess moisture in the spring onions will make the pancakes soggy.
Water dough:
2 1/2 cups plain flour
3/4 cup boiling hot water + 1/2 cup room-temperature water (adjust as necessary as you may need less or more depending on the quality of the flour you use and also humidity in your kitchen)
Oil/Lard dough:
1/2 cup plain flour
1 to 1 1/2 tsp salt
2 tbsp lard + 2 tbsp neutral cooking oil (e.g. rice bran oil)
This will make about 7 pancakes.
Corner Café 
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