Chinese Scallion Pancake—Simplified Version
User Reviews
4.8
Chinese Scallion Pancake—Simplified Version
Description
This simplified Chinese Scallion Pancake recipe combines flour, water, salt, and optional Chinese five-spice to form a slightly thick batter. Chopped scallions are mixed into the batter before letting it rest briefly. Cooking involves spreading the batter thinly in a hot oiled pan and frying over medium heat until each side is golden brown and crisp. The cooking process includes additional frying to achieve a deeper crispness and color.
The chili dipping sauce made from soy sauce, chili oil, scallions, salt, and sesame oil adds a savory, spicy accompaniment that complements the mild onion flavor of the pancake. This snack or appetizer is characterized by its crisp edges and tender interior, making it satisfying as a light dish.
This recipe is accessible for home cooks seeking authentic flavors with a straightforward preparation method updated with videos and photos for guidance.
Ingredients
- 2 cups all-purpose flour , measure after shifting
- 440 ml water
- 1 cup scallions wash and drain well, finely chopped
- pinch salt
- 1/8 teaspoon Chinese five-spice powder optional
- vegetable oil for frying
Chili dipping sauce
- 1 tbsp. soy sauce light
- 1/2 tbsp. Chili oil
- 1 tbsp. scallion chopped
- 1/8 salt
- 1 tsp. sesame oil
Instructions
- Mix salt with Chinese five-spice powder with the all-purpose flour. And then mix with water. Continue stirring to get a smooth and consistent mixture. At this stage, you may feel the batter is a little bit dry, don't worry it will be thinner after adding the chopped scallions.
- Add chopped scallions in, and mix well. Then set the batter aside for 5 minutes.
- Heat a non-stick pan first, then add around 1 tablespoon of oil, and swirl to cover. Scoop the batter and pour it into the pan. When pouring over the mixture, do not place all of them in the center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or a scraper to make the pancake as well distributed as possible.
- Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side for another 1 minute for a darker color and crisper taste.
- Repeat the process and finish all of the pancakes. Cut into wedges, and serve directly or with the dipping sauce.
Notes
- Wash and drain scallions well before chopping to prevent excess moisture in the batter.
- If desired, include Chinese five-spice powder to add a subtle aromatic note.
- Swirl the batter evenly in the pan to achieve a round pancake shape with even thickness.
- Cook pancakes in batches to avoid overcrowding and ensure crispness.
- Serve hot with the chili dipping sauce for best flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 100g | 33% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 436mg | 18% |
| Potassium | 311mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 70mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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