You’ve likely eaten scallion pancakes at an Asian restaurant, but have you ever considered making them at home? And do you always find that you have leftover scallions and are unsure of what to do with them? Surely scallion pancakes at home would be too complicated, too technical, certainly too time-consuming, and never taste nearly as good. Well, I’m here to happily report that it is much easier to make scallion pancakes at home than I ever anticipated. Crispy on the outside and extra flaky on the inside, and only requiring a handful of ingredients, this scallion pancake recipe comes together in a few steps that are easy to master. Scallion pancakes are great for meal prep because you can make the pancakes and then fry them up in 5 minutes when you want. Once you’ve got the steps down, you can play with different flavors and fillings like I did here, where I added crunchy garlic in chili oil and got a different but equally delicious result. Let’s get cooking!
Scallion Pancake Origin Story
While there are a multitude of foods considered pancakes, and even several varieties of a scallion pancake, this recipe is based on the Chinese Cong You Bing (Cong you = scallion, bing = pancake). You may also know them as green onion or spring onion pancakes. They are made from an unleavened dough containing flour and water, brushed with oil, then stuffed with scallions before being playfully shaped and re-shaped into a jelly roll and then a spiral. The result is a thin flatbread that is crispy on the outside and flaky on the inside. It’s believed that Cong You Bing originated from northern China, although similar dishes exist in so many cultures. Today, this accidentally vegan dish is popular around the world and commonly served at Chinese restaurants or as a street food. It’s typically served with soy sauce, chili oil, or a dipping sauce.
What’s in Scallion Pancakes?
The ingredient list for the traditional scallion pancake recipe couldn’t be easier: all-purpose flour, water, oil, and scallions. I like to use toasted sesame oil for added flavor, but for days when that feels too fancy, a standard vegetable oil works too. This is the beauty of scallion pancakes – the ingredients are simple and available anywhere.
While these ingredients will get you the most basic scallion pancake, I encourage you to experiment. You can change the oil – for example I used crunchy garlic with chili oil umami topping with great results (you can also use this to make Sichuan Chili Oil Fried Rice). I’ve also successfully used whole wheat flour in a mental attempt to make this oil-heavy recipe feel healthier. Consider different fillings – some popular varieties add sesame seeds or use chives instead of scallions. Once you’ve got the basic technique down, the sky is the limit in terms of flavor combinations!
If you want to make a dipping sauce, you can make a simple one out of soy sauce, rice wine vinegar, more scallions, ground ginger, and sugar.
And don’t lose the opportunity to regrow your scallions! Place the ends in water, change it every few days, and watch them regenerate until you can make scallion pancakes again.
How do you make scallion pancakes?
There are a few steps involved in making scallion pancakes, including some resting and shaping. Don’t let that deter you from trying this recipe! I had success on the first try and found the process fun. It’s also a great recipe to start and set aside for later, or prep some pancakes for quick frying throughout the week.
First, you’re going to make a dough with flour and water. I like to do this in the food processor because it only takes a minute to form a dough. Knead until smooth and let rest for a minimum of 30 minutes, or up to 8 hours in the fridge.
Then, divide the dough into 4 equal portions and roll them into circles, approximately 8 inches in diameter. Always roll from the center outward. Brush a layer of your oil of choice on each circle. Then, roll it tight, then twist the rolled dough into a spiral. They should look like this when you’re done:
After that, you’re going to roll the circles out again. Yes, this process can feel tedious but it’s necessary if you want the flaky texture. The second time, you’ll add the scallions in addition to the oil, then roll out to make the final pancake. In total, you should roll the dough into circles three times. I like to only cook what I’ll eat immediately, storing the rest in the fridge separated by small squares of parchment paper. Then you can make your scallion pancakes to order.
Make dipping sauce if using. Cook each disk on medium-high in more oil for 2.5 minutes each side. Serve immediately.
Tips for Making This Scallion Pancake Recipe
- Use the green parts of the scallion, not the white. The whites are sharper and more likely to pierce your pancake, plus they will have more of a raw onion taste. Set the whites aside and use them as you would use an onion. Or put them in water and watch as your scallion greens quickly regrow.
- I prefer to use kitchen scissors to cut the scallion greens.
- If you want to ensure your pancakes are equal in size, use a food scale to weigh the dough and then measure 4 equally weighted pancakes.
- When rolling a dough into circles, always start from the middle and roll towards the outside. I also rotate and flip it to get it even.
- If you use the crunchy garlic with chili oil umami topping, it is messier and oil might leak out. If there’s anything you don’t want stained, keep it far away.
- I found 2 minutes and 30 seconds on medium-high heat (7 out of 10 settings on my gas stove) was ideal, assuming your pan is already well heated.
- You can store the pancakes rolled out and stacked, separated by sheets of parchment paper, in the fridge and then grab them when you want to make one. This is an easy way to store them and cook to order.
Sources: Cong You Bing; Scallion pancakes; What Are Scallion Pancakes and How Do You Make Them
Scallion Pancakes Two Ways (Traditional + Crunchy Garlic Chili Oil)
Adapted from Serious Eats. Makes 4 pancakes.
Ingredients
Scallion Pancakes
- 2 cups all-purpose flour, with more for rolling out dough
- 1 cup boiling water
- 1/4 – 1/2 cup toasted sesame seed oil, separated (traditional) OR 1/4-1/2 cup crunchy garlic with chili oil umami topping
- 1 cups scallion greens, cut into small pieces (1 bunch = approximately 1 cup)
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon scallion greens
- 1/4 teaspoon ground ginger
- 2 teaspoons sugar
Equipment
- Food processor
- Rolling pin
- Pastry brush
- Frying pan
- Parchment paper
Directions
Boil the water and place flour in a food processor with lid on. Turn the food processor on and drizzle the water into the food processor while it’s running until it comes together in a ball. If it does not come together, add more water 1 tablespoon at a time. Remove the dough and transfer to a floured surface. Knead a few times to form a ball. Transfer to a bowl and cover with a damp towel and let rest for 30 minutes or up to 8 hours in the fridge.
Combine all the ingredients for the dipping sauce in a small bowl and whisk together. Set aside until pancakes are ready.
Divide the dough into four equal pieces. If you want to ensure they are equal, use a food scale. Shape each piece into a smooth ball. On a floured surface, use a rolling pin to roll each piece into a circle with an 8-inch diameter. Using a pastry brush, brush a thin layer of oil onto the pancake. Roll the pancake up like a jelly roll swirl. Take one end and twist gently into a tight spiral. Tuck the loose end underneath and flatten gently with your hand. Then re-roll into an 8-inch circle.
Brush a second layer of oil onto the pancake. Sprinkle with 1/4 cup scallions. Repeat the process above by gently rolling it up like a jelly roll swirl again and twisting into a spiral. Flatten gently with your hand and reroll into a 7-inch circle. Repeat with each pancake. This is an ideal time to store any pancakes you don’t want to eat immediately stacked and separated by sheets of parchment paper in the fridge. Then you can make them to order.
Heat a frying pan 8 inches or larger with a small amount of oil on medium-high heat (I used 7 out of 10 on my gas stove) until it is hot (oil should sizzle when water is sprinkled in). Add one pancake and cook for 2 minutes and 30 seconds on each side, shaking the pan gently. It should be evenly browned and crispy on the outside. Flip and cook the second side for another 2 minutes and 30 seconds. Transfer to a plate and cut into six pieces. Serve immediately with the dipping sauce.