Chinese Scallion Pancake String-Pull Version

Mix flour, yeast, sugar, and salt to a mixing bowl.

• If adding the cornstarch, add it now. It will make the pancakes crispier.

Pour in the warm water.

Stir with chopsticks until it’s thick, sticky, and lumpy — not smooth.

Add 2 tbsp oil and scallions; stir again.

Cover and let it rise for 45–60 minutes. It will become puffy, bubbly, visibly elastic, and stringy when lifted.

Heat a pan to medium or medium-low and lightly oil it.

Use chopsticks to grab a clump of the stringy batter. Lift and allow the strands to stretch. Drop/coil about ¼-½ cup size of the strands into the pan, creating a swirled pancake. 

• The higher you pull the strands, the thinner the pancake will become.

• Leave space in between them as they will spread out and rise.

Flatten slightly with a spatula.

Cook covered until golden on both sides (~2–3 minutes each).