Scallion pancakes are a delightful creation where a soft, unleavened dough meets crispy perfection with the addition of scallions! The result? A flavorful, buttery treat that’s both crispy and savoury.
Whether dipped in soy sauce, paired with your favourite soup, or enjoyed on its own, once you have indulged you will be saying” one more bite” again and again.
Flatbreads showcase a wonderful diversity of culinary traditions worldwide. Although I grew up knowing only chapatis the list has grown immensely; from pitas, and multilayered flatbreads, to scallion pancakes. Each type of flatbread tells a story passed down through generations. They symbolize the beauty of shared meals and cultural exchange.
SCALLION PANCAKES -STEP BY STEP
To make scallion pancake dough, combine warm water, all-purpose flour, salt, and oil until a smooth dough forms. Knead the dough for about 8 minutes, then let it rest in a greased bowl for at least 30 minutes.
Once the dough has rested, generously flour a flat surface and place the dough on it. Cut the dough into equal-sized pieces and set them aside, covering them with a kitchen towel. Roll out each piece into a thin circle, then spread with butter and sprinkle chopped scallions over the surface.
After spreading the dough with butter and sprinkling chopped scallions, roll the dough into a log shape. Then, take the log and form it into a round shape; fold one end towards the centre and continue folding around in a circular motion.
Once the dough is rounded, use a rolling pin to flatten it into a thin circle.
Place a heavy pan over medium heat and add 1-2 teaspoons of oil to the pan. Once the pan is heated, carefully place the rolled dough into the pan. Cook each side of the scallion pancake for about 1 minute, turning it frequently to ensure even cooking and to prevent burning. Repeat with all the pancakes( oil-place on pan, flip, flip–until evenly browned)
Immediately transfer the cooked scallion pancakes to a large pan and cover them with a lid. This helps keep the pancakes soft by trapping the steam and preventing exposure to air. Only uncover the pan when you are ready to eat the pancakes to maintain their texture.
SCALLION PANCAKE SAUCE
The sauce for the scallion pancakes is similar to a dumpling sauce, featuring a blend of soy sauce, black vinegar, crushed garlic, chilli oil, salt, brown sugar, sesame seeds, and chopped scallions.
Simply mix all the ingredients until well combined. Adjust the seasoning to your taste preferences, adding more spice or sweetness as desired. This sauce complements the crispy scallion pancakes perfectly, adding depth and tanginess to each bite.
If you do not have chilli oil you can use; hot sauce, cayenne pepper, chilli flakes or crushed red pepper.
RELATED RECIPES
SCALLION PANCAKES
Course: Breakfast, Dinner, BrunchCuisine: ChineseDifficulty: Medium8
servings10
minutes20
minutes30
minutes1
hourIngredients
480 gm all-purpose flour ( 4 cups)
200 gm warm water
3 tsp oil for the dough
1 tsp salt
1 cup chopped scallion
1/2 cup oil for cooking
- scallion pancake sauce
3-4 tbsp soy sauce
1 tsp black vinegar
1 tbsp chilli oil
1 tsp brown sugar
2 tsp roasted sesame seeds
Garlic of two cloves (mashed or grated)
Handful chopped scallions
- Equipment
Directions
- Mix all-purpose flour, warm water, salt, and oil until a dough forms. Knead the dough for 8-10 minutes until smooth, adding more flour if too sticky.
Place the dough in a greased bowl, cover, and let it rest for at least 30 minutes before using. - When the dough is ready, transfer it onto a floured surface. Divide the dough into equal-sized pieces using a knife or dough cutter.
- Flatten each piece again with a rolling pin to form a round shape. Set a pan over medium heat and add a teaspoon of oil.
Cook each flattened dough piece in the pan until golden brown and cooked through, flipping as needed to ensure even cooking on both sides. - Immediately transfer the cooked scallion pancakes to a large pan and cover them with a lid.
This helps keep the pancakes soft by trapping the steam and preventing exposure to air. Only uncover the pan when you are ready to eat the pancakes to maintain their texture. - To make scallion pancake sauce, combine soy sauce, brown sugar, vinegar, sesame seeds, garlic, chilli oil (or sesame with cayenne pepper), and chopped scallions in a bowl.
Mix until well combined, adjusting sweetness or spiciness to taste. This sauce serves as a flavorful dipping accompaniment for the scallion pancakes.
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