Scallion Pancake: Get Deliciously Crispy in 18 Steps

Scallion Pancake has been a cornerstone of my comfort food repertoire since my college days. I remember late-night study sessions, fueled by the crispy, savory aroma wafting from a tiny Chinese eatery near campus. That first bite of a warm, flaky scallion pancake, dipped in a tangy soy sauce, was pure bliss. It was then that I realized the magic of an authentic Chinese scallion pancake. This simple, easy homemade scallion pancake truly brings back those nostalgic feelings. Let’s get cooking!

Why You’ll Love This Scallion Pancake

There are so many reasons to adore this easy Scallion Pancake recipe. I’ve found it to be a perfect addition to any meal, whether as a snack or a side, and I know you’ll feel the same!

• The taste is simply irresistible – a perfect balance of savory green onions and a delightful chewiness.
• This crispy Scallion Pancake recipe is surprisingly quick to prepare, making it ideal for a weeknight treat.
• It’s a fantastic budget-friendly option, using basic pantry staples to create something extraordinary.
• Making this crispy Scallion Pancake is a fun and engaging activity for the whole family to enjoy together.
• It’s a versatile dish that can be enjoyed on its own or paired with various dipping sauces.
• You’ll love the satisfying texture, from the crispy exterior to the soft, flaky layers within.

Ingredients for Crispy Scallion Pancakes

To create these delightful, crispy scallion pancakes, you’ll need just a few simple ingredients. I always make sure to have these on hand for my favorite scallion pancake dough recipe.

• 2 cups all-purpose flour – the base for our dough, giving it structure and chewiness.
• 1/2 teaspoon salt – essential for flavor and enhancing the dough’s elasticity.
• 3/4 cup hot water (about 180-190°F) – this hot water helps to create a softer, more pliable dough, crucial for that flaky texture.
• 1/4 cup cold water – adding cold water in stages helps to bring the dough together smoothly.
• 1/4 cup vegetable oil, plus more for cooking – used both in the dough layers for flakiness and for pan-frying to achieve that golden crisp.
• 1 bunch green onions (scallions), finely chopped – the star ingredient, providing that signature savory, oniony flavor.
• 1/2 teaspoon sesame oil – adds a wonderful aromatic depth to the scallion filling.
• Pinch of white pepper – a subtle spice that complements the green onions perfectly.

How to Make Scallion Pancakes

Making these delicious scallion pancakes from scratch is a rewarding experience. I promise you, the effort is well worth it for the incredible aroma and taste of these homemade green onion cakes. Let’s dive into the steps!

1. Step 1: In a large bowl, combine the all-purpose flour and salt. I always give it a quick whisk to ensure they’re well mixed before adding any liquid.
2. Step 2: Gradually pour in the hot water, stirring with chopsticks or a fork until a shaggy dough forms. You’ll notice the flour start to absorb the water, creating a rough texture.
3. Step 3: Next, add the cold water and continue to mix until the dough comes together into a cohesive ball. It might be a little sticky at this point, but don’t worry.
4. Step 4: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it feels smooth and elastic. This kneading is crucial for developing the gluten, which contributes to the lovely chewiness of these homemade green onion cakes.
5. Step 5: Divide the dough into 4 equal portions. Cover them with a damp cloth to prevent drying and let rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
6. Step 6: While the dough rests, prepare your scallion filling. In a small bowl, combine the finely chopped green onions, sesame oil, and a pinch of white pepper. The fragrant sesame oil really brings out the best in the scallions.
7. Step 7: On a lightly floured surface, take one portion of dough and roll it into a thin rectangle, approximately 8×12 inches. Aim for an even thickness across the entire surface.
8. Step 8: Brush the surface of the rolled dough with a thin, even layer of vegetable oil. This oil layer is key to achieving those beautiful, flaky layers in your finished scallion pancakes.
9. Step 9: Sprinkle a quarter of the prepared scallion mixture evenly over the oiled dough. Make sure to spread it almost to the edges.
10. Step 10: Starting from one long edge, tightly roll the dough into a log. The tighter you roll, the more distinct your layers will be.
11. Step 11: Coil the log into a spiral shape, tucking the end underneath. This creates the signature round shape.
12. Step 12: Gently flatten the spiral with your palm and then roll it out into a 6-7 inch round pancake. Don’t press too hard, or you’ll lose some of that flakiness.
13. Step 13: Repeat Steps 7-12 with the remaining dough portions and scallion filling to make more delicious homemade green onion cakes.
14. Step 14: Heat 1-2 tablespoons of vegetable oil in a large skillet or non-stick pan over medium heat. You want the oil shimmering, not smoking.
15. Step 15: Place a scallion pancake in the hot pan and cook for 3-5 minutes per side, or until it’s beautifully golden brown and wonderfully crispy. The smell will be absolutely incredible!
16. Step 16: Press down gently on the pancake with a spatula while cooking to ensure even browning and maximum crispiness. This helps create that irresistible crunchy exterior.
17. Step 17: Remove the cooked scallion pancakes from the pan and drain on a paper towel-lined plate to absorb any excess oil.
18. Step 18: Serve your crispy scallion pancakes warm with your favorite dipping sauce. I find they’re best enjoyed fresh off the pan!

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Pro Tips for the Best Scallion Pancake

I’ve learned a few tricks over the years that truly elevate my scallion pancake game. These simple tips will help you achieve that perfect texture and flavor every time. I want you to have the best experience making these savory flatbreads with scallions.

• Always use hot water for the initial dough mix; it helps create a softer, more pliable dough, which is essential for flakiness.
• Don’t skimp on the resting time for the dough. This allows the gluten to relax, making it much easier to roll thinly without tearing.
• Ensure you brush a generous, even layer of oil on the dough before sprinkling the scallions; this is critical for those distinct, crispy layers.
• Roll the dough log tightly into a spiral. A tight coil means more layers and a better texture in your finished scallion pancake.
• Use medium heat when pan-frying. Too high, and they’ll burn before cooking through; too low, and they won’t get crispy.

What’s the secret to perfect flaky scallion pancakes?

The secret lies in the layering technique and the oil. Brushing the dough with oil before rolling creates steam pockets during cooking, separating the layers. This is why scallion pancakes are crispy – those delicate, separated layers are what you’re after!

Can I make Scallion Pancake ahead of time?

Absolutely! You can prepare the coiled dough spirals and refrigerate them, covered, for up to 24 hours. Just let them come to room temperature for about 15 minutes before rolling and cooking. This is a great way to prep for a quick meal.

How do I avoid common mistakes with my Chinese scallion pancake?

Avoid over-kneading the dough, as this can make it tough instead of tender. Also, ensure your pan isn’t too crowded when cooking; give each scallion pancake enough space to achieve that beautiful golden crisp. Don’t press too hard with the spatula, or you’ll lose the flakiness.

Best Ways to Serve Scallion Pancakes

Once your crispy scallion pancakes are hot off the pan, the fun begins with serving them! I love to eat them simply on their own, savoring every flaky bite, but they also pair wonderfully with a variety of dishes. Consider them a versatile side or a delightful appetizer.

My go-to is always a classic dipping sauce for scallion pancakes – a simple mix of soy sauce, rice vinegar, a touch of sesame oil, and a pinch of chili flakes. It perfectly complements the savory notes. These delicious savory flatbreads with scallions also make an excellent accompaniment to richer main courses like roasted meats or stir-fries, adding a lovely textural contrast. For a light meal, I sometimes enjoy them alongside a fresh, crisp cucumber salad. You’ll find they disappear quickly, no matter how you serve them!

Nutrition Facts for Scallion Pancake

I find it helpful to understand the nutritional breakdown of my favorite treats. Here’s an estimate for one serving of this delicious scallion pancake (this recipe makes 4 servings):

• Serving Size: 1 pancake
• Calories: 350
• Sugar: 1g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 0mg

Nutritional values are estimates and may vary based on specific ingredients and cooking methods used for your scallion pancake.

How to Store and Reheat Scallion Pancakes

I often make a double batch of these delicious scallion pancakes because they store incredibly well! After they’ve cooled completely, which is crucial to prevent sogginess, you can easily save them for later enjoyment. For short-term storage, place your cooked scallion pancakes in an airtight container or a Ziploc bag.

They will keep beautifully in the refrigerator for 3-4 days. When you’re ready to enjoy them again, I recommend reheating them in a dry skillet over medium heat for a few minutes per side until they’re crispy once more. Alternatively, you can pop them in a toaster oven. If you want to know how to cook frozen scallion pancakes, simply pan-fry directly from frozen, adding a few extra minutes to the cooking time until golden and heated through. For longer storage, you can freeze individual pancakes, separated by parchment paper, in an airtight container for up to 3 months.

Frequently Asked Questions About Scallion Pancakes

What is a scallion pancake?

A scallion pancake is a savory, unleavened flatbread popular in Chinese cuisine. It’s made from a simple dough, rolled thin, brushed with oil, sprinkled with chopped green onions, and then rolled and coiled to create multiple flaky layers. It’s pan-fried until golden and crispy, offering a delightful texture and a mild onion flavor. Think of it as a savory Asian flatbread with scallions.

Can I use different types of flour for my scallion pancake?

While all-purpose flour is traditional, you can experiment! I’ve had success using a mix of all-purpose and bread flour for a chewier texture. Some recipes even incorporate a small amount of glutinous rice flour for added crispiness. However, for a classic, flaky scallion pancake, I stick to the recommended all-purpose flour.

How do I make my scallion pancakes extra crispy?

For maximum crispiness, I have a few tricks for your scallion pancake. First, ensure your oil is hot enough when pan-frying, but not smoking. Second, don’t overcrowd the pan; cook them in batches if necessary. Finally, gently pressing down on the pancake with a spatula while it cooks helps to fully cook the layers and achieve that desired crunchy exterior. A touch more oil in the pan during cooking can also contribute to a crispier finish.

What are some popular dipping sauces for scallion pancakes?

The beauty of a scallion pancake is its versatility with dipping sauces! My personal favorite is a simple mix of soy sauce, rice vinegar, a dash of sesame oil, and a pinch of chili flakes. You could also try a ginger-garlic soy sauce, a sweet and tangy plum sauce, or even a spicy sriracha mayo. Experiment to find your perfect pairing for these delicious savory flatbreads.

Variations of Scallion Pancake You Can Try

Once you’ve mastered the classic scallion pancake, you might be eager to experiment with different variations. I love how adaptable this recipe is, allowing for creativity in both flavor and dietary needs. These changes can offer exciting new textures and tastes to your favorite savory flatbread with scallions.

• Vegan Scallion Pancake Recipe: The base recipe is already largely vegan! Simply ensure your oil choices are plant-based, and you have a delicious vegan scallion pancake ready to go. No eggs or dairy are typically used in the dough, making it naturally friendly for plant-based diets.
• Spicy Scallion Pancake: For those who love a kick, finely mince some fresh chili peppers or add a pinch of chili powder to your scallion filling. This adds a wonderful heat that complements the green onions beautifully.
• Cheese & Scallion Pancake: A less traditional but incredibly delicious variation involves adding a sprinkle of shredded cheese (like mozzarella or cheddar) to the scallion filling before rolling. It melts into a gooey, savory delight when cooked.
• Baked Scallion Pancake: While pan-frying is classic, you can achieve a slightly different texture by baking. Brush with oil and bake at 400°F (200°C) until golden and crispy, flipping halfway. This can be a great option for cooking multiple scallion pancakes at once.

Scallion Pancake: Get Deliciously Crispy in 18 Steps

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• Author: Jannet Lisa
• Total Time: 50 minutes
• Yield: 4 scallion pancakes 1x
• Diet: Vegan

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Description

This recipe guides you through making crispy scallion pancakes from scratch. These savory flatbreads with scallions are a true delight, offering a flaky texture and delicious flavor.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup hot water (about 180-190°F)
• 1/4 cup cold water
• 1/4 cup vegetable oil, plus more for cooking
• 1 bunch green onions (scallions), finely chopped
• 1/2 teaspoon sesame oil
• Pinch of white pepper

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Instructions

1. In a large bowl, combine the all-purpose flour and salt.
2. Gradually pour in the hot water, stirring with chopsticks or a fork until shaggy dough forms.
3. Add the cold water and continue to mix until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Divide the dough into 4 equal portions. Cover with a damp cloth and let rest for 30 minutes.
6. While the dough rests, prepare the scallion filling. In a small bowl, combine the chopped green onions, sesame oil, and white pepper.
7. On a lightly floured surface, roll one portion of dough into a thin rectangle, about 8×12 inches.
8. Brush the surface of the dough with a thin layer of vegetable oil.
9. Sprinkle a quarter of the scallion mixture evenly over the oiled dough.
10. Starting from one long edge, tightly roll the dough into a log.
11. Coil the log into a spiral shape, tucking the end underneath.
12. Gently flatten the spiral with your palm and then roll it out into a 6-7 inch round pancake.
13. Repeat with the remaining dough portions and scallion filling to make more homemade scallion pancakes.
14. Heat 1-2 tablespoons of vegetable oil in a large skillet or non-stick pan over medium heat.
15. Place a scallion pancake in the hot pan and cook for 3-5 minutes per side, or until golden brown and crispy.
16. Press down gently on the pancake with a spatula while cooking to ensure even browning and crispiness.
17. Remove the cooked scallion pancakes from the pan and drain on a paper towel-lined plate.
18. Serve the crispy scallion pancakes warm with your favorite dipping sauce for scallion pancakes.

Notes

• For extra flaky scallion pancakes, you can make an oil paste with flour and oil to spread on the dough before adding the scallions.
• You can freeze uncooked scallion pancakes for later. Place parchment paper between each pancake and store in an airtight container for up to 1 month.
• To cook frozen scallion pancakes, simply pan-fry them directly from frozen, adding a few extra minutes to the cooking time.
• Experiment with different dipping sauces to find your favorite accompaniment for these savory flatbreads with scallions.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Tasty Starters
• Method: Pan-Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 pancake
• Calories: 350
• Sugar: 1g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 0mg

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