If you are searching for a delightful combination of crispy, savory, and subtly fragrant flavors, this Scallion Pancakes Recipe delivers all that and more. These golden, flaky pancakes are the perfect snack or appetizer, boasting a chewy texture with layers of toasted scallions that sing with every bite. Whether you’re new to making Asian-inspired dishes or a seasoned home cook, this Scallion Pancakes Recipe brings an irresistible treat straight to your kitchen with simple ingredients and straightforward steps.
Ingredients You’ll Need
The beauty of this Scallion Pancakes Recipe lies in its simplicity. Each ingredient plays a crucial role, from the flour that forms the perfect chewy base to the scallions that add bursts of fresh flavor and vibrant green color, making the dish as visually appealing as it is delicious.
- 2 cups all-purpose flour: The foundation that creates a tender yet chewy pancake dough.
- 3/4 cup boiling water: Helps partially cook the flour and makes kneading easier.
- 1/4 cup cold water: Adjusts dough consistency for perfect elasticity.
- 1/4 cup vegetable oil (for cooking): Ensures crispy, golden edges during frying.
- 1/2 teaspoon salt: Enhances the dough’s flavor and balances the ingredients.
- 1/2 cup scallions, finely chopped: Adds the signature fresh, savory bursts in each bite.
- 1 tablespoon sesame oil (optional): Provides a subtle nutty aroma and rich flavor throughout the layers.
How to Make Scallion Pancakes Recipe
Step 1: Make the Dough
Start by combining the flour with boiling water to soften the flour and begin forming the dough. Stir gently, then add cold water to bring everything together. Knead on a floured surface until the dough becomes smooth and elastic—this takes about 5 to 7 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes so it can relax and become easier to roll out.
Step 2: Roll Out the Dough
Divide the rested dough into four equal portions. Flour your surface lightly, then roll each piece into a circle around 8 inches in diameter. The thinness is key here—it allows the final pancake to be flaky yet substantial enough to hold the scallion filling.
Step 3: Brush with Oil and Sprinkle Scallions
Brush each dough circle evenly with sesame oil or vegetable oil to add both flavor and moisture between layers. Next, scatter the finely chopped scallions on top, followed by a light sprinkle of salt. This creates those iconic, flavorful pockets throughout the pancake.
Step 4: Roll and Coil the Dough
Roll each scallion-covered dough circle into a tight log, then coil that log into a spiral shape like a snail shell. Gently flatten the spiral with your palm, then carefully roll it out again to about 6 inches in diameter. This technique creates beautiful layers that puff up during cooking.
Step 5: Cook the Pancakes
Heat a skillet over medium heat with a tablespoon or two of vegetable oil. Fry each pancake for 2 to 3 minutes on both sides until they turn perfectly golden brown and crispy. You’ll notice the enticing aroma filling your kitchen as the scallions toast inside these irresistible pancakes.
Step 6: Serve
Slice the pancakes into wedges while they’re still hot to enjoy the full crispy-and-chewy contrast. Serve them on their own or with dipping sauces such as soy sauce, black vinegar, or a drizzle of chili oil for an extra kick.
How to Serve Scallion Pancakes Recipe
Garnishes
Simple yet effective garnishes like toasted sesame seeds or a sprinkle of chopped fresh cilantro can elevate the presentation and add a fresh punch of flavor. A light brush of extra sesame oil right after cooking can also add a glossy finish and deepen the aroma.
Side Dishes
Scallion pancakes pair wonderfully with light and refreshing sides such as cucumber salad, pickled vegetables, or a bowl of hot and sour soup. These add balance and variety to your meal, complementing the savory richness of the pancakes perfectly.
Creative Ways to Present
For a fun twist, serve these pancakes alongside a trio of dipping sauces in small bowls—think soy sauce, spicy chili oil, and a tangy vinegar mix. You can also use the pancakes as a handheld wrap, stuffing them with shredded meats or veggies for a fusion snack that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you’ve made more pancakes than you can eat in one sitting, let them cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days and retain much of their crispness when reheated properly.
Freezing
To freeze scallion pancakes, place them flat between sheets of parchment paper and store them in a freezer-safe bag or container. This method prevents sticking and preserves their flaky texture. They can be frozen for up to 1 month without losing flavor.
Reheating
Reheat frozen or refrigerated pancakes in a hot skillet with a touch of oil for a few minutes on each side until crispy again. Avoid microwaving as it can make them soggy; a quick pan-fry is best for restoring that signature crunch.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
While whole wheat flour can be used, it tends to make the pancakes denser and less flaky. For the best texture in this Scallion Pancakes Recipe, all-purpose flour is recommended, but feel free to experiment if you prefer a heartier bite.
Is it necessary to rest the dough?
Yes, resting the dough for at least 30 minutes allows the gluten to relax, making it easier to roll out thinly and creating a tender, chewy pancake texture that’s hard to achieve without this step.
Can I make these pancakes gluten-free?
Traditional scallion pancakes rely on wheat flour’s gluten to achieve their chewy layers, so gluten-free versions won’t have quite the same texture. However, experimenting with gluten-free all-purpose blends that include xanthan gum might yield decent results.
What dipping sauces complement scallion pancakes?
Classic options include soy sauce, black vinegar, and chili oil. You can also mix soy sauce with a little sesame oil and chopped garlic or ginger for added complexity and heat if desired.
Are scallion pancakes suitable for meal prep?
Absolutely! This Scallion Pancakes Recipe makes a fantastic meal prep item since they reheat beautifully and can be enjoyed as a quick snack or part of a meal throughout the week.
Final Thoughts
This Scallion Pancakes Recipe is a wonderful way to bring a touch of authentic, comforting Asian street food into your home kitchen. With minimal ingredients and an easy process, you’ll enjoy crispy, fragrant pancakes that invite smiles and requests for seconds. Give it a try—and watch how these humble ingredients transform into something truly irresistible!
Print
Scallion Pancakes Recipe
- Total Time: 55 minutes
- Yield: 4 pancakes (serves 4) 1x
- Diet: Vegetarian
Description
Scallion Pancakes are a classic Chinese savory flatbread that is crispy on the outside, tender on the inside, and packed with fresh scallions. This recipe involves making a simple dough, layering it with scallions and oil, then pan-frying to golden perfection. Perfect as a snack, appetizer, or side dish, they offer a delightful combination of flaky texture and savory flavor.
Ingredients
Dough
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
Filling & 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 with a wooden spoon or chopsticks. Gradually add the cold water until the dough starts to come together. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- Roll Out the Dough: Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 8 inches in diameter.
- Brush with Oil and Sprinkle Scallions: Lightly brush each dough circle with sesame oil (optional) or vegetable oil. Sprinkle the chopped scallions evenly over the dough and season with a pinch of salt.
- Roll and Coil the Dough: Roll each dough circle into a tight log. Coil the log into a spiral shape. Then gently flatten the spiral with your hand and roll it out again into a thin pancake about 6 inches in diameter.
- Cook the Pancakes: Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. Place each pancake in the skillet and cook for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining pancakes, adding more oil as needed.
- Serve: Cut the pancakes into wedges and serve hot. They are delicious on their own or served with dipping sauces like soy sauce, black vinegar, or chili oil.
Notes
- Resting the dough is crucial for a tender texture and easier rolling.
- Using boiling water for the dough helps create a chewy texture.
- Adjust the amount of oil when frying for desired crispiness.
- Scallion pancakes are best eaten immediately while hot and crispy.
- You can add additional spices, like white pepper or five-spice powder, for extra flavor.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
