5 from 10 votes
Scallion Pancakes
Scallion Pancakes are savory, flaky flatbreads made from all-purpose flour dough mixed with boiling water, layered with sliced green onions and sesame oil. Rolling, coiling, and flattening create a crispy, chewy texture when pan-fried. Served with a tangy dipping sauce, they offer a satisfying combination of crispness and fresh onion flavor.
Prep Time
20 mins
Cook Time
15 mins
Dough Resting Time
30 mins
Total Time
1 hr 5 mins
Servings:
4
pancakes
Calories:
354 kcal
Course:
Appetizer
Cuisine:
Chinese
Ingredients
- 2 cups all-purpose flour
- 1 cup water boiling
- 1 pinch salt
- 1 1/2 cups green onion thinly sliced
- 3-4 Tbsp sesame oil or vegetable oil
For the dipping sauce
- 4 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 tsp chile garlic sauce
- 2 tsp brown sugar
Instructions
- Add the flour and salt to a mixing bowl, and drizzle in the boiling water, while mixing together with a fork until a moisty, shaggy dough forms.
- Gently remove the dough to a very lightly oiled bowl, and let it rest, covered, for about 30 minutes. This allows the flour to hydrate, or soak up the water, so that the dough is less sticky and more elastic, making it easier to work with.
- Divide the dough into 4 equal portions, and roll them into balls.
- 1 piece at a time, roll one of the balls of dough on a lightly floured surface until it's about 8 inches in diameter. No need to make a perfect circle here.
- Brush the disc lightly with sesame oil, and sprinkle generously with the sliced scallions.
- Roll the circle of dough into a tube, and then coil it into a small circle, pinching the end into the coil so that it doesn't come undone.
- Press the coil flat, and roll it out into an 8 inch circle again. Repeat for the 3 other pieces of dough.
- Heat a tablespoon or two of oil in a nonstick or a cast iron skillet allow it to heat up.
- Gently place one of the pancakes onto the hot pan, and cook for about 2 minutes on each side. It should puff up a little bit and turn a light golden brown. Repeat for all four of the pancakes.
- Whisk all of the dipping sauce ingredients together, and serve alongside the scallion pancakes.
Cup of Yum
Notes
- Allowing the dough to rest after mixing hydrates the flour and improves dough elasticity for easier rolling.
- Slicing the green onions thinly helps distribute their flavor evenly throughout the pancakes.
- The rolling and coiling technique creates layers that fry to a crispy, flaky texture.
- The dipping sauce combines salty, tangy, spicy, and sweet elements, balancing the pancakes’ richness.
Nutrition Information
Serving
2pancakes
Calories
354kcal
(18%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
4g
(20%)
Sodium
1088mg
(45%)
Potassium
211mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
374IU
(7%)
Vitamin C
7mg
(8%)
Calcium
44mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 pancakes
Amount Per Serving
Calories 354
% Daily Value*
| Serving | 2pancakes | |
| Calories | 354kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1088mg | 45% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.