Ingredients (Makes 4 pancakes)
Dough
- 2 cups (250 g) all-purpose flour
- ½ cup (60 g) vital wheat gluten
- ¾ tsp salt
- ¾–1 cup hot water (adjust as needed)
Filling
- 1 cup finely sliced scallions
- 2 tbsp sesame oil
- ½ tsp salt
- 1 tsp five-spice powder (optional)
For Cooking
- 1–2 tbsp neutral oil
Protein Estimate
- All-purpose flour: ~32 g protein
- Vital wheat gluten: ~45 g protein
Total recipe: ~77 g protein
Per pancake (¼ recipe): ~19 g protein
Instructions
1. Make the Dough
- Mix flour, vital wheat gluten, and salt.
- Gradually pour in hot water while stirring.
- Knead for 5–8 minutes until smooth.
- Cover and rest for 30 minutes.
2. Prepare the Filling
Mix:
- Scallions
- Sesame oil
- Salt
- Five-spice powder (if using)
3. Create the Flaky Layers
- Divide dough into 4 portions.
- Roll one piece into a thin rectangle.
- Brush lightly with sesame oil.
- Sprinkle scallion mixture evenly.
- Roll into a tight log.
- Coil the log into a spiral.
- Rest 10 minutes.
- Flatten and roll into a 7–8 inch round.
4. Cook
- Heat a skillet over medium heat.
- Add a little oil.
- Cook pancake 3–4 minutes per side until golden and crisp.
- Gently press and shake the pancake after cooking to separate the layers.
High-Protein Dipping Sauce
Mix:
- ½ cup plain Greek yogurt
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chili crisp
- 1 minced garlic clove
Adds roughly 10–12 g protein per serving.
Extra Protein Variations
- Add 100 g crumbled firm tofu to the scallion filling.
- Serve with 2 fried eggs on top.
- Pair with sliced grilled chicken breast.
- Mix 2–3 tbsp unflavored whey isolate into the dough (you may need extra water).
Nutrition (1 pancake + yogurt dip)
Approximate:
- Calories: 350–400
- Protein: 28–32 g
- Carbs: 35–40 g
- Fat: 10–14 g