Scallion Pancakes (葱油饼)
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Scallion Pancakes (葱油饼)
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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.
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Ingredients
For pancakes-
- 2 cups plain flour
- ¾ cup warm water
- ½ teaspoon salt
- 1 teaspoon oil
- 2 cups scallion green onion or spring onion
- 1 tablespoon Chinese five spice
For dipping sauce-
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Chili oil
- ¼ teaspoon salt
- 1 tablespoon green onion
- 2 teaspoon cilantro
Instructions
- 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.
- 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.
- Cover the dough and allow it to rest for a minimum of 30 minutes. Don’t skip resting dough.
- 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.
- Knead the dough briefly again. Transfer to a clean dry counter.
- Divide dough into 4 or 6 equal parts.
- Take a part of the dough and form a ball shape. Keep the rest of the dough covered all the time with a cloth.
- Roll the dough. The dough should be rolled into a very thin rectangle.
- Sprinkle ½ to 1 teaspoon of oil depending on the size.
- Rub oil on top.
- Add the green onions around the rectangle leaving ¼ inch gap on the edges.
- Sprinkle Chinese five spice evenly.
- Gently roll the dough as tight as you can to form a cylinder.
- Further, roll into the shape of a snail (watch the video to get a clear idea).
- Set this aside covered with cloth.
- Work on rest of the dough.
- Roll out each pancake into a large circle.
- Heat a cast iron griddle. Brush some oil on the pan.
- 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.
- Remove the pancake onto a plate.
- Repeat with left over pancakes.
- 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
Show Details
Calories
217kcal
(11%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
634mg
(26%)
Potassium
169mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
348IU
(7%)
Vitamin C
7mg
(8%)
Calcium
41mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 217 kcal
% 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.
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