Crispy Scallion Pancakes
These Crispy Scallion Pancakes are a beloved Chinese street food, featuring a simple, pliable dough layered with fragrant scallions and oil, then pan-fried to golden perfection with an irresistible flaky texture.
For 4 servings
In a large bowl, combine the all-purpose flour and 1 teaspoon of kosher salt. Gradually pour in the boiling water, stirring with chopsticks or a wooden spoon until a shaggy dough forms. If the dough is too dry, add cold water 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. It should be soft but not sticky. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
While the dough rests, prepare the scallion filling: In a small bowl, combine the finely chopped scallions, 2 tablespoons of neutral oil, 1 teaspoon of sesame oil, and 1/4 teaspoon of white pepper. Mix well and set aside.
Divide the rested dough into 4 equal portions. On a lightly floured surface, take one portion and roll it out into a very thin rectangle, about 12x8 inches. The thinner you roll it, the flakier your pancake will be.
Brush the entire surface of the rolled dough with a thin layer of the scallion oil mixture. Starting from one of the longer sides, tightly roll the dough into a log. Once rolled, gently stretch the log slightly to make it longer and thinner.
Coil the log into a spiral shape, tucking the end underneath. Gently flatten the coiled dough with your palm, then use a rolling pin to roll it out into a 6-8 inch round pancake, about 1/4 inch thick. Repeat with the remaining dough portions.
Heat 2-3 tablespoons of neutral oil in a large non-stick skillet or cast-iron pan over medium heat. Once the oil is shimmering, carefully place one pancake in the pan. Cook for 3-5 minutes per side, or until golden brown, crispy, and cooked through, pressing down gently with a spatula occasionally to ensure even cooking.
Remove the cooked pancake from the pan and place it on a wire rack to drain any excess oil. Repeat with the remaining pancakes, adding more oil to the pan as needed. Cut each pancake into wedges and serve immediately while hot and crispy.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very hot water for the dough: This gelatinizes the starch in the flour, making the dough more pliable and easier to roll very thin, which is key for flakiness.
- 2Rest the dough sufficiently: A minimum of 30 minutes allows the gluten to relax, preventing the dough from snapping back when rolled and making it much easier to work with.
- 3Roll thin, then roll thinner: The secret to truly flaky pancakes is rolling the dough as thinly as possible at each stage – first the rectangle, then after coiling.
- 4Don't overcrowd the pan: Cook pancakes one at a time or in batches, ensuring there's enough space for even cooking and proper browning without steaming.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a drizzle of chili oil to the scallion filling for a spicy version. You can also serve with a chili garlic sauce.
Whole Wheat OptionWhole Wheat Option
Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You might need a little extra water.
Herb & Spice InfusionHerb & Spice Infusion
Experiment with other finely minced herbs like cilantro or chives, or a pinch of five-spice powder mixed into the scallion filling for a different aromatic profile.
Why this is on our healthy list.
Source of Energy
Primarily made from flour, these pancakes provide complex carbohydrates, offering a good source of sustained energy.
Rich in Alliums
Scallions (green onions) are part of the allium family, known for their potential antioxidant properties and contributions to cardiovascular health.
Customizable Nutrition
While traditionally fried, they can be made healthier by using less oil for pan-frying or by baking, and by incorporating whole wheat flour for increased fiber.
Frequently asked questions
Yes, you can prepare the dough and shape the pancakes, then freeze them individually between parchment paper. When ready to cook, pan-fry directly from frozen, adding a few extra minutes to the cooking time.
