Scallion Pancakes
Crispy, flaky, and wonderfully savory flatbreads with layers of fresh scallions. These Chinese-style pancakes have a golden, crunchy exterior and a chewy, multi-layered interior. Perfect as a snack, appetizer, or side dish, they come together with simple pantry ingredients and a quick hot-water dough.
For 4 servings
- mix · ~3 min
Make the hot-water dough.
Place flour and salt in a mixing bowl. Slowly pour in the boiling hot water while stirring with chopsticks or a fork. Mix until a shaggy dough forms.
- knead · ~25 min
Knead the dough until smooth.
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp kitchen towel and let it rest for 20 minutes.
TIPResting relaxes the gluten, making the dough much easier to roll out paper-thin. - prep · ~3 min
Divide and roll the dough.
1.Divide the rested dough into 4 equal pieces.2.Roll one piece into a thin rectangle, roughly 8x10 inches, on a lightly floured surface. - assemble · ~5 min
Layer with sesame oil and scallions.
1.Brush the rolled dough generously with toasted sesame oil.2.Sprinkle a quarter of the sliced scallions evenly over the surface.3.Starting from the long edge, tightly roll the dough into a rope.4.Coil the rope into a spiral, tucking the end underneath.5.Gently flatten the spiral with your palm, then roll it out into a 6-inch circle.TIPDon't worry if some scallions poke through the dough — it adds to the rustic look and crispy texture. - fry · ~15 min
Pan-fry the pancake until golden and crisp.
1.Heat 1 tablespoon of vegetable oil in a skillet over medium heat.2.Place one pancake in the skillet and cook for 2-3 minutes until the bottom is golden brown.3.Flip and cook the other side for another 2-3 minutes, pressing gently with a spatula.4.Transfer to a paper towel-lined plate and repeat with remaining oil and pancakes.TIPKeep the heat at medium — too high burns the outside before the inside cooks through. - serve · ~1 min
Slice and serve immediately.
Cut each pancake into wedges and serve hot, with a dipping sauce of soy sauce and rice vinegar on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use boiling water for the dough to pre-gelatinize the starch, which gives the pancakes their signature chewiness.
- 2Let the dough rest a full 20 minutes after kneading; this relaxes the gluten and makes rolling paper-thin easy.
- 3When brushing sesame oil, get right to the edges — it helps create the flaky layers as the pancakes cook.
- 4Roll the dough rope tightly before coiling; the tighter the roll, the more distinct layers you'll get.
- 5Press the pancake gently with a spatula while frying to encourage even browning and a crispier crust.
- 6These pancakes are best enjoyed fresh and hot, but you can reheat them in a dry skillet to restore crispness.
Adapt it for your goals.
Spicy
Add a pinch of red pepper flakes or a drizzle of chili oil to the sesame oil before brushing for a subtle heat that complements the scallions.
herbaceousHerbaceous
Mix in finely chopped cilantro or Chinese chives along with the scallions for an extra layer of fresh, aromatic flavor.
gluten freeGluten-free
Substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum for a similar texture, though the dough will be slightly more delicate.
Why this is on our healthy list.
Rich in Antioxidants
Scallions are packed with quercetin and allicin, antioxidants that support immune function and reduce inflammation.
Low-Calorie Base
The simple flour-and-water dough keeps the pancake relatively low in calories compared to butter-based breads, making it a lighter savory snack.
Source of Vitamin K
Scallions provide a good amount of vitamin K, which is essential for blood clotting and bone health.
Frequently asked questions
Tough pancakes usually result from over-kneading the dough or not letting it rest enough. Rest the dough a full 20 minutes and avoid adding extra flour during rolling.
