Green Onion Pancakes (Edmonton-Style)
User Reviews
4.8
Green Onion Pancakes (Edmonton-Style)
Description
This recipe blends all-purpose flour, salt, baking powder, with hot and room temperature water to develop a pliable dough. After resting, the dough is divided, rolled into narrow rectangles, and brushed with sesame oil before sprinkling with chopped green onions and sea salt. It is folded multiple times and rolled again to create layered pockets that yield a flaky texture when cooked. Pan-frying in avocado or other high-smoke point oil over medium-high heat produces a crisp exterior.
The pancakes present a balance of toasted, savory flavors from the sesame oil and fresh, sharp notes from the green onions. The preparation creates a layered texture, crispy on the edges with tender pockets inside. They are traditionally enjoyed with dips like chili garlic sauce or chili oil, adding a spicy contrast.
These pancakes can be prepared in advance and frozen uncooked, separated by parchment paper to prevent sticking. They retain their quality when cooked from frozen, allowing for convenient storage and quick preparation. This recipe yields three to four pancakes depending on desired size, suitable for sharing as a snack or appetizer.
Ingredients
- 1 ½ C all-purpose flour
- ½ teaspoon salt + extra for garnish, sea salt
- ¼ teaspoon baking powder
- ¼ C water hot, boiling
- ⅓ C water you may not need all of the water, room-temperature
- 2 tablespoon sesame oil toasted
- 1 C green onions chopped, approx. 8 stalks or 1 bunch
- 3-4 tablespoon avocado oil for pan-frying, or any high-smoke point oil
For serving:
- Chili garlic sauce
OR
- Chili oil
Instructions
- Combine the flour, salt, baking powder and hot water together in a large bowl. Mix with a pair of wooden chopsticks.
- Gradually add in the room temperature water until a dough is formed. (You may or may not need all of the water).
- Knead the dough for a few minutes until it becomes slightly smooth. Cover with a cloth or plastic wrap and leave for 15 minutes.
- Divide the rested dough into 3 or 4 equal pieces (depending on how large you want them). Roll each portion into a long rectangle about 2" in width and 8" in length.
- Brush on ¼ tablespoon of sesame oil on the dough and sprinkle the green onions on. (Sprinkle with additional flaked sea salt if you wish).
- Fold the dough in half lengthwise to close.
- Roll out the dough width-wise until it's about 2" again. Brush with sesame oil.
- Fold the dough over in half lengthwise to close and tuck in the 2 ends together to seal.
- Heat a griddle or pan over medium-high heat. Add about 1 tablespoon of oil to the pan.
- Place the green onion pancake onto the griddle/pan and cook until crisp, about 2-3 minutes per side.
- Sprinkle on additional flaked sea salt, cut into quarters and serve immediately.
- Serve with chili garlic sauce or chili oil.
Notes
- Uncooked green onion pancakes can be frozen between parchment sheets in a freezer-safe container or bag for later use.
- Use high-smoke point oils like avocado oil for pan-frying to achieve even crispness without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 320mg | 13% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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