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Scallion Pancakes (葱油饼)
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Scallion Pancakes (葱油饼)

Scallion pancakes are crispy, flaky savory pancakes that are one of the traditional Chinese street foods.  Scallion pancake is an ideal Chinese breakfast that is made using flour, salt, and water along with scallion and Chinese five spice. A great savory pancake that's best served with dipping sauce.

Prep Time
25 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 pancakes
Calories: 217 kcal
Course: Breakfast, Appetizer
Cuisine: Chinese

Ingredients

For pancakes-
  • 2 cups plain flour
  • ¾ cup water warm
  • ½ teaspoon salt
  • 1 teaspoon neutral cooking oil generic cooking oil
  • 2 cups scallion green onion or spring onion
  • 1 tablespoon Chinese five spice
For dipping sauce-
  • 2 tablespoon soy sauce light
  • 1 tablespoon sesame oil
  • 1 tablespoon Chili oil
  • ¼ teaspoon salt
  • 1 tablespoon green onion
  • 2 teaspoon cilantro

Instructions

    Cup of Yum
  1. Add flour in a wide bowl. Add salt, oil, and lukewarm water to the dough. Using a wooden or rubber spatula start mixing the flour. Dough flakes will form as dough absorbs water. Start to press everything together with your hand.
  2. If too much dry flour is left, add a bit more water and if the dough is too sticky, add one or two tablespoons of plain flour. Once all the dough flakes together, knead until dough for 5 minutes until it turns soft.
  3. Cover the dough and allow it to rest for a minimum of 30 minutes. Don’t skip resting dough.
  4. While the dough is resting, chop scallions. To slice the scallions thin, halve the scallions lengthwise. Then slice them thin. Use only the green part of the scallions for stuffing.
  5. Knead the dough briefly again. Transfer to a clean dry counter.
  6. Divide dough into 4 or 6 equal parts.
  7. Take a part of the dough and form a ball shape. Keep the rest of the dough covered all the time with a cloth.
  8. Roll the dough. The dough should be rolled into a very thin rectangle.
  9. Sprinkle ½ to 1 teaspoon of oil depending on the size.
  10. Rub oil on top.
  11. Add the green onions around the rectangle leaving ¼ inch gap on the edges.
  12. Sprinkle Chinese five spice evenly.
  13. Gently roll the dough as tight as you can to form a cylinder.
  14. Further, roll into the shape of a snail (watch the video to get a clear idea).
  15. Set this aside covered with cloth.
  16. Work on rest of the dough.
  17. Roll out each pancake into a large circle.
  18. Heat a cast iron griddle. Brush some oil on the pan.
  19. Place rolled scallion pancakes on the pan. Cook on medium flame until the surface becomes golden brown. Flip pancake. Drizzle oil on the other side. Cook until brown.
  20. Remove the pancake onto a plate.
  21. Repeat with left over pancakes.
  22. Serve immediately hot with dipping sauce.

Notes

  •  
  • Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • You need warm water to make the dough. It’s highly recommended. Rest the dough for at least 30 minutes before you begin to work with it. Make sure to keep the dough covered with a cloth all the time. Adding a generous amount of oil to the rolled dough will help form layers on flatbread (and layers not sticking to one another) making it flaky. You can flatten the bread with your fingertips so you don’t destroy the layers. I used a rolling pin and used it gently to roll the pancakes. Always use high-quality light soy sauce and premium brand sesame oil for dipping sauce.
  • You need warm water to make the dough. It’s highly recommended.
  • Rest the dough for at least 30 minutes before you begin to work with it.
  • Make sure to keep the dough covered with a cloth all the time.
  • Adding a generous amount of oil to the rolled dough will help form layers on flatbread (and layers not sticking to one another) making it flaky.
  • You can flatten the bread with your fingertips so you don’t destroy the layers. I used a rolling pin and used it gently to roll the pancakes.
  • Always use high-quality light soy sauce and premium brand sesame oil for dipping sauce.

Nutrition Information

Calories 217kcal (11%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Sodium 634mg (26%) Potassium 169mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 348IU (7%) Vitamin C 7mg (8%) Calcium 41mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 pancakes

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 634mg 26%
Potassium 169mg 4%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 348IU 7%
Vitamin C 7mg 8%
Calcium 41mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.