Scallion Pancake Recipe

Scallion pancakes are a beloved Chinese street food—crispy, flaky, and savory with layers of thin dough packed with fresh green onions. Unlike traditional pancakes, these are made from a simple flour-and-water dough, pan-fried until golden and irresistible. They make a fantastic appetizer, side dish, or snack!

Ingredients List

– 2 cups all-purpose flour
– ¾ cup hot water
– ½ teaspoon salt
– 1 tablespoon sesame oil (for brushing)
– 1 cup thinly sliced scallions (green onions)
– ¼ cup vegetable oil (for frying)
– Optional dipping sauce: soy sauce, rice vinegar, sesame oil, chili flakes

Step-by-Step Instructions

Step 1: In a large bowl, mix flour and salt. Gradually add hot water while stirring with a wooden spoon until a shaggy dough forms.

Step 2: Knead the dough on a floured surface for 5–6 minutes until smooth. Cover and rest for 30 minutes.

Step 3: Divide dough into 4 equal pieces. Roll each piece into a thin circle (about 8 inches wide).

Step 4: Brush the surface with sesame oil and sprinkle with sliced scallions. Roll up tightly like a jelly roll, then coil into a spiral.

Step 5: Flatten the spiral gently with a rolling pin into a 6–7 inch pancake.

Step 6: Heat 1 tablespoon vegetable oil in a nonstick pan over medium heat. Fry each pancake for 2–3 minutes per side until golden and crispy.

Step 7: Slice into wedges and serve hot with dipping sauce.

Cooking Time

Prep Time: 40 minutes (includes dough rest)
Cook Time: 10 minutes
Total Time: 50 minutes

Servings

Makes 4 pancakes

Nutritional Information (per pancake, approx.)

Calories: 200
Carbs: 28g
Protein: 4g
Fat: 8g

Storage Instructions

Wrap leftovers in foil or store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet to restore crispiness. Not recommended for freezing.

Pairings/Suggestions

Serve with soy dipping sauce, chili oil, or sweet and sour sauce.
Pairs well with soups, stir-fries, or as an appetizer in an Asian-inspired meal.

Seasonal Relevance

A cozy comfort food perfect for cooler months or rainy evenings—great for appetizer trays year-round.

Conclusion

Scallion pancakes are the perfect blend of crisp texture and savory flavor. Made from pantry basics and a handful of scallions, they’re a fun and delicious twist on traditional pancakes—ideal for sharing or snacking any time of day.

FAQs

Q1: Can I use cold water instead of hot?
Hot water softens the gluten, making the dough more pliable and tender—it’s recommended for the best texture.

Q2: Can I make the dough ahead of time?
Yes! Store it wrapped in the fridge for up to 24 hours before rolling and frying.

Q3: Can I bake instead of pan-fry?
Pan-frying gives the best texture, but you can bake at 400°F (200°C) until golden, flipping halfway—though they’ll be less crispy.