There is something truly magical about the humble scallion pancake that keeps us coming back for more, and this Scallion Pancakes Recipe captures that magic perfectly. Crispy on the outside with layers of tender, flaky dough imbued with the subtle sharpness of fresh scallions, these pancakes are the ultimate comfort food and a fantastic way to bring a taste of authentic Asian street flavor right into your own kitchen. Whether you’re making them as a snack, appetizer, or a light meal, these savory pancakes are utterly addictive and surprisingly easy to whip up.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each one plays a key role in creating the perfect texture and rich flavor that make scallion pancakes irresistible. From the tender dough to the fresh green scallions and the crisp golden finish, every element contributes to the delicious whole.
- 2 cups all-purpose flour: This forms the foundation for the dough, offering chewiness and structure.
- 3/4 cup boiling water: Helps partially cook the flour for a tender, pliable dough.
- 1/4 cup cold water: Balances the dough’s hydration for elasticity.
- 1/4 cup vegetable oil (for cooking): Ensures a crispy exterior when frying the pancakes.
- 1/2 teaspoon salt: Enhances the flavors in the dough and filling.
- 1/2 cup scallions, finely chopped: Adds vibrant color and fresh, oniony notes throughout the pancake.
- 1 tablespoon sesame oil (optional): Gives an extra layer of toasty richness and aroma.
How to Make Scallion Pancakes Recipe
Step 1: Make the Dough
Start by blending the flour with boiling water, pouring it slowly while stirring to let the flour absorb the heat gradually. Adding cold water next balances the dough’s temperature, making it easier to knead. Knead on a floured surface until the dough feels smooth and elastic, which usually takes about 5 to 7 minutes. Cover it and let it rest, allowing the gluten to relax so rolling out will be a breeze.
Step 2: Roll Out the Dough
Divide the rested dough into four equal parts. Roll each section into a thin circle around eight inches across—this thinness is critical for achieving multiple flaky layers once cooked. Light flouring your surface helps prevent any sticking, but keep the dough supple for easier rolling.
Step 3: Brush with Oil and Sprinkle Scallions
Next, brush the dough circles with a light coating of sesame oil or vegetable oil. This not only adds flavor but also helps separate the dough layers during cooking. Scatter your finely chopped scallions evenly on each circle and sprinkle a pinch of salt to enhance their natural sweetness.
Step 4: Roll and Coil the Dough
Roll each dough circle into a tight log, then coil the log into a spiral – this technique traps the scallions and oil between layers. Gently flatten the coil and roll it out again until it’s about six inches in diameter. This step is what creates scallion pancakes’ signature flaky layers, so take your time.
Step 5: Cook the Pancakes
Heat a couple of tablespoons of vegetable oil in a skillet over medium heat. Fry each pancake for 2 to 3 minutes on each side until golden brown and crispy. The key is to get a lovely crunch on the outside while ensuring the inside stays tender and chewy. Add extra oil between batches as needed for even cooking and that perfect crispy crust.
Step 6: Serve
Once cooked, cut the pancakes into wedges and serve them hot. They’re fantastic on their own or paired with dipping sauces like soy sauce, black vinegar, or chili oil for an added kick of flavor.
How to Serve Scallion Pancakes Recipe
Garnishes
To elevate your scallion pancakes, garnish with a sprinkle of toasted sesame seeds or a drizzle of extra sesame oil. Fresh herbs like cilantro or a scatter of finely chopped chili can add beautiful color and a touch of brightness that contrasts the crispy layers wonderfully.
Side Dishes
These pancakes pair wonderfully with simple sides like pickled vegetables or a fresh cucumber salad to cut through the richness. They also complement Asian-inspired soups and noodle dishes, making them a versatile addition to any meal.
Creative Ways to Present
For a fun twist, try stacking scallion pancakes with thin slices of crisp cucumber and a smear of hoisin or spicy mayo for a pancake slider. Alternatively, cut them into smaller bite-sized pieces to serve as an appetizer at gatherings — they’re always a crowd pleaser!
Make Ahead and Storage
Storing Leftovers
If you have any leftover scallion pancakes, store them in an airtight container in the refrigerator. They will keep well for up to 2 days and still maintain good texture when reheated properly.
Freezing
Scallion pancakes freeze beautifully. Place parchment paper between each pancake to prevent sticking, then store them in a freezer bag or container. Frozen pancakes can last for up to 2 months, making them perfect for quick snacks or unexpected guests.
Reheating
To reheat, the best method is to pan-fry the pancakes over medium heat with a little oil. This brings back their crispy exterior and warms them through evenly. Avoid microwaving as it tends to make them soggy and less enjoyable.
FAQs
Can I make scallion pancakes without sesame oil?
Absolutely! Sesame oil is optional but recommended for its nutty aroma. If you don’t have it, vegetable oil works perfectly well to achieve crispiness and flavor.
How thin should I roll the dough?
Rolling the dough to about 6 to 8 inches in diameter is ideal. Too thin and the pancakes may tear, too thick and they won’t be as flaky. Aim for a delicate but sturdy thinness so they cook evenly and become beautifully layered.
What dipping sauces go best with scallion pancakes?
Classic choices include soy sauce, black vinegar, chili oil, or a blend of these with a bit of garlic or sugar. Experimenting with different sauces can make your scallion pancakes even more exciting!
Can I add other ingredients to the pancakes?
Yes! While scallions are traditional, feel free to add finely minced garlic, ginger, or even shredded vegetables to customize your pancakes, just keep toppings light so the layers hold their shape.
Is this Scallion Pancakes Recipe suitable for beginners?
Definitely. The recipe breaks down into straightforward steps, and once you get the hang of rolling and coiling, the process becomes quite fun. It’s a rewarding recipe to try if you’re looking to expand your homemade bread or pancake repertoire.
Final Thoughts
This Scallion Pancakes Recipe is truly a crowd favorite and worth every bit of effort it takes. Crispy, flavorful, and utterly comforting, these pancakes are one of those dishes that bring joy whether you’re cooking for family, friends, or just yourself. So grab your flour and scallions, and dive into this delicious experience — you’ll be amazed how such simple ingredients come together to create something spectacular!
Print
Scallion Pancakes Recipe
- Total Time: 52 minutes
- Yield: 4 servings 1x
Description
Deliciously crispy and savory Chinese scallion pancakes made from a simple dough infused with fresh scallions and cooked to golden perfection in a skillet. These pancakes make a perfect appetizer or snack and pair wonderfully with soy sauce or chili oil dips.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
Filling and Cooking
- 1/2 cup scallions, finely chopped
- 1 tablespoon sesame oil (optional)
- 1/4 cup vegetable oil (for cooking)
Instructions
- Make the Dough:
In a large mixing bowl, add the flour and slowly pour in the boiling water while stirring continuously with a wooden spoon or chopsticks. Gradually add the cold water until the dough starts to come together. Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
- Roll Out the Dough:
Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin circle approximately 8 inches in diameter, preparing them for filling.
- Brush with Oil and Sprinkle Scallions:
Lightly brush each dough circle with sesame oil if using, or vegetable oil as a substitute. Evenly sprinkle the finely chopped scallions over the dough and add a pinch of salt to enhance the flavor.
- Roll and Coil the Dough:
Roll each dough circle tightly into a log, then coil it into a spiral shape. Gently flatten the spiral with your hand and roll it out again carefully into a thin pancake about 6 inches in diameter, ensuring the scallions are distributed inside.
- Cook the Pancakes:
Heat 1-2 tablespoons of vegetable oil in a large skillet or frying pan over medium heat. Place each pancake in the skillet and cook for 2-3 minutes on each side until golden brown and crispy. Add more oil as needed for the remaining pancakes.
- Serve:
Cut the cooked pancakes into wedges and serve hot. These scallion pancakes are delicious on their own or paired with dipping sauces like soy sauce, black vinegar, or chili oil for extra flavor.
Notes
- You can omit sesame oil if unavailable; vegetable oil works fine as an alternative.
- Ensure the dough rests adequately to make rolling easier and pancakes fluffier.
- Adjust cooking time to avoid burning; medium heat is crucial for evenly cooked pancakes.
- Serve immediately for best texture as they tend to lose crispness when cooled.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
