Flaky Scallion Pancakes

Delight in the quintessential taste of Chinese cuisine right in your own kitchen with these incredibly flaky and crispy scallion pancakes. Each bite offers a harmonious blend of a golden, crunchy exterior and a delightfully chewy, savory interior, bursting with the fresh, aromatic flavor of green onions. This classic dish, often enjoyed in bustling street markets and beloved Chinese restaurants, is surprisingly simple to recreate at home, promising a culinary journey that tantalizes your taste buds.

Discovering Scallion Pancakes: A Culinary Gem

Chinese scallion pancakes, also widely known as green onion pancakes or “Cong You Bing” (葱油饼) in Mandarin, are a beloved savory Chinese flatbread. Unlike traditional Western pancakes made from a liquid batter, these culinary marvels are crafted from a meticulously layered, unleavened dough. This unique preparation method is what gives scallion pancakes their signature flaky texture and irresistible chewiness.

Throughout China and Taiwan, these flavorful flatbreads are a staple, sold by street vendors, in snack shops, and fine dining establishments. They are incredibly versatile, commonly enjoyed as a satisfying breakfast item, a quick afternoon snack, or even as an accompaniment to meals like soy milk or savory porridge. Their popularity has also spread globally, making them a favorite in Asian cuisine restaurants worldwide.

The magic of scallion pancakes lies in their construction. Balls of soft, pliable dough are rolled out, brushed with an oil-flour mixture (roux), generously sprinkled with finely minced fresh scallions, and then skillfully rolled and coiled to create multiple delicate layers. When cooked in a hot skillet, these layers separate, puffing up to form a light, airy, and crispy exterior, while maintaining a tender, savory inside. The result is a pancake that is not only visually appealing but also a symphony of textures and flavors. A truly exceptional scallion pancake boasts a remarkably crispy exterior, a soft and chewy interior, and is generously infused with the vibrant taste of fresh scallions. The secret is to avoid a doughy or greasy texture and to ensure a bountiful amount of green onions in every bite.

More Delicious Chinese and Asian Dishes to Explore

• Kung Pao Shrimp
• Easy Egg Fried Rice
• 10 Minute Chinese Tomato Egg Stir Fry
• 10 Minute Sesame Garlic Ramen Noodles
• Chinese Salt and Pepper Chicken
• Asian Cucumber Salad
• Asian Broccoli Stir Fry
• Spinach Stir Fry with Garlic
• Spicy Ramen

Key Ingredients for Perfect Scallion Pancakes

Crafting the perfect scallion pancake requires a handful of simple yet essential ingredients. Each component plays a crucial role in achieving the desired texture and flavor:

• All-purpose flour: This foundational ingredient provides the necessary structure and elasticity for the dough. Its versatility ensures a light texture and contributes to the characteristic crispness of the finished pancake.
• Salt: A small amount of salt is vital for enhancing the overall flavors of the pancake, balancing the sweetness and richness, and seasoning the dough itself.
• Sugar: Just a hint of sugar is added to the dough to complement the savory notes of the scallions and the oil, creating a well-rounded flavor profile.
• Hot water: This is a critical ingredient for the dough. Using hot water, rather than cold, helps to relax the gluten in the flour, making the dough softer, more pliable, and significantly easier to roll out thinly. It binds the ingredients together, and you might need an extra tablespoon or two to achieve a smooth consistency.
• Fresh scallion greens: The star of the show! Finely minced fresh scallions infuse the pancakes with their unique, pungent, and vibrant flavor. Always choose fresh scallions for the best aromatic impact and a beautiful green flecked appearance.
• Vegetable oil: A neutral-flavored cooking oil, such as vegetable, canola, or grapeseed oil, is essential for frying the pancakes. It ensures a beautifully crispy, golden-brown crust and prevents sticking.

For the Roux / Oil-Flour Mixture: The Secret to Flakiness

The roux is what truly elevates scallion pancakes from good to spectacular, creating those coveted visible layers.

• All-purpose flour: Used in the roux, this flour mixes with the oil to create a paste. This paste is spread between the dough layers and is key to preventing them from melding together, thus promoting the distinct flaky texture.
• Sesame oil: Adds a distinct, nutty, and deeply aromatic flavor to the roux, which permeates the layers of the pancake, enhancing its overall taste significantly.
• Salt: A touch of salt in the roux ensures that every layer of the pancake is seasoned, providing a balanced savory profile throughout.

Creative Substitutions and Flavorful Additions

While the classic scallion pancake recipe is perfect as is, it also offers a fantastic canvas for culinary experimentation. Feel free to adapt it to your taste preferences or available ingredients:

• Scallions (Green Onions): If fresh scallions are hard to come by, or if you wish to explore different flavors, finely chopped chives offer a milder, delicate oniony note. Leeks, especially their green parts, can also be used, though they might require more thorough mincing and a slightly longer cooking time due to their thicker texture.
• Cooking Oil: For frying, any high-heat, neutral-flavored oil works well. Avocado oil and grapeseed oil are excellent choices. For a richer, more traditional flavor, some recipes use rendered lard or even a mix of lard and vegetable oil.
• All-purpose Flour: For those with dietary restrictions, a good quality gluten-free flour blend can be used as a substitute for all-purpose flour. Rice flour can also be incorporated for a slightly different texture, often yielding a crispier result. Be aware that the dough’s elasticity might vary, so adjust water as needed.
• Sesame Oil in Roux: If sesame oil isn’t available, you can use another aromatic oil like extra virgin olive oil for a Mediterranean twist, or even melted butter or ghee for a richer, more indulgent flavor. The goal is to create a flavorful fat-flour mixture.
• Spices: Introduce an extra layer of complexity by kneading a pinch of your favorite spice powder into the dough or sprinkling it with the scallions. Cumin powder adds an earthy warmth, while a dash of chili powder brings a pleasant heat. Alternatively, simply serve the cooked pancakes with a drizzle of your favorite hot sauce.
• Cheese: For a delightful savory twist, sprinkle some shredded cheese (cheddar, mozzarella, or a blend) over the scallion and roux mixture just before rolling the dough. It will melt into a gooey layer as the pancake cooks, adding richness and a unique flavor.
• Herbs: Incorporate other fresh herbs like finely chopped cilantro or parsley into the scallion mixture for an additional layer of fresh, aromatic flavor. These can be added alongside or in place of a portion of the scallions.
• Sesame Seeds: For added texture and a nutty flavor, sprinkle toasted sesame seeds directly onto the roux-brushed dough along with the scallions, or press them gently onto the exterior of the flattened pancakes before frying. They toast beautifully, adding a delightful crunch.

Step-by-Step Guide to Crafting Flaky Scallion Pancakes

Prepare the Dough

• In a spacious mixing bowl, combine the all-purpose flour, salt, and sugar. Gradually add the hot water, stirring continuously with a spoon or chopsticks until the ingredients come together to form a shaggy mass of dough. At this initial stage, the dough will not be perfectly smooth.

Rest the Dough for Optimal Texture

• Cover the dough tightly with a damp cloth or plastic wrap. Allow it to rest at room temperature for at least 30 minutes; an hour is even better if time permits. This crucial resting period allows the gluten strands in the flour to relax and expand, making the dough much more pliable and significantly easier to roll out thinly without tearing.

Prepare the Flavorful Filling

• While the dough is resting, prepare your scallions. Trim off the roots and any overly tough white parts. Mince the green parts of the scallions as finely as possible to ensure even distribution and maximum flavor in each layer.
• In a separate small bowl, prepare the roux (oil-flour mixture). Combine the all-purpose flour, sesame oil, and salt, stirring until you achieve a smooth, spreadable paste. This roux is the secret to creating the distinct flaky layers.

Roll and Shape into Pinwheels

• Once the dough has rested, transfer it to a lightly floured work surface. Knead it for 1-2 minutes until it becomes soft and supple. Divide the dough into four equal portions and gently shape each into a smooth ball. Keep the unworked dough balls covered to prevent them from drying out.
• Divide the finely minced scallions into four equal parts, one for each dough ball.
• Lightly oil your work surface with a few drops of cooking oil to prevent the dough from sticking. Take one dough ball and, using a rolling pin, roll it out as thinly as possible into a long, rectangular sheet.
• Evenly brush a thin layer of the prepared roux over the entire surface of the rectangular dough sheet. Then, generously sprinkle one portion of the minced green onions over the roux.
• Starting from one long side, tightly roll the dough into a log shape. Once you have a log, coil it from one end onto itself to form a pinwheel or spiral shape. Tuck the loose end underneath the coil to secure it. Repeat this process with the remaining dough balls, ensuring each is covered once shaped.

Flatten into Pancakes

• Gently flatten each pinwheel with the palm of your hand. Then, using a rolling pin, carefully roll each into a circle approximately 7 inches in diameter. Be gentle to maintain the internal layers.

Cook the Scallion Pancakes

• Preheat a non-stick skillet over high heat. For the best results, ensure the pan is hot before adding oil. Add about 2 tablespoons of vegetable oil to the hot skillet and swirl to coat the bottom evenly. Reduce the heat to medium.
• Carefully place one flattened pancake into the hot oil. Fry for about 3-4 minutes, or until the underside is beautifully golden brown and crispy.
• Flip the pancake to the opposite side and continue to fry for another 2-3 minutes, or until that side is also golden brown and cooked through.
• For an extra flaky texture, gently squeeze the cooked pancake a couple of times from two sides using two spatulas. This action helps to separate the internal layers further, making the pancake even more irresistible.
• Transfer the cooked pancake to a wire rack to prevent it from becoming soggy. Repeat the frying process with the remaining pancakes.
• Serve immediately to enjoy their ultimate crispiness. You can cut them into pizza-like triangles or simply tear them apart with your fingers. Enjoy!

Delicious Ways to Serve Your Scallion Pancakes

Scallion pancakes are incredibly versatile and can be enjoyed in countless ways, making them perfect as a snack, appetizer, or even a light meal on their own. Their savory, slightly salty flavor pairs wonderfully with a variety of accompaniments, offering endless possibilities for customization.

You can serve them simply with an array of dipping sauces. My personal favorite is a homemade soy-ginger dipping sauce. To make it, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, ½ teaspoon of freshly grated ginger, 1 teaspoon of brown sugar, ½ teaspoon of toasted sesame oil, ¼ teaspoon of chili flakes (for a touch of heat), and 1 teaspoon of finely minced scallion greens in a small bowl. Stir until the brown sugar has completely dissolved, then serve alongside your warm pancakes.

Beyond dipping sauces, consider pairing them with creamy spreads, a sprinkle of cheese, or even alongside hearty curries, comforting soups, or rich stews. They also make an excellent accompaniment to roasted vegetables or grilled proteins, adding a unique textural element to your meal.

Their sturdy yet flexible nature makes them an ideal base for various creative dishes. Think outside the box and use them as:

• Sandwiches: Fill with thinly sliced meats, fresh vegetables, and a flavorful sauce.
• Wraps: A fantastic alternative to tortillas for a quick and savory wrap.
• Tacos or Quesadillas: Slice into wedges or use as a base for a Chinese-inspired taco or a cheesy quesadilla.
• Mini Pizzas: Top with your favorite pizza ingredients and bake until the cheese is bubbly.
• Roll-ups: Spread with a savory filling and roll up for a convenient snack.

For an extra kick, I also highly recommend trying these pancakes with the viral Wet Wet Sauce – its bold flavors complement the savory pancakes beautifully.

Expert Tips for Flawless Scallion Pancakes

Achieving perfectly flaky and crispy scallion pancakes is easier than you think with a few key techniques:

• Embrace Hot Water: Using hot, almost boiling water for the dough is paramount. This heat helps to partially gelatinize the starch in the flour and relax the gluten, resulting in a dough that is incredibly pliable, easy to roll out very thinly, and less prone to snapping back or tearing. This pliability is essential for creating those delicate layers.
• Prioritize Dough Resting: Do not skip the resting period for the dough! A minimum of 30 minutes, or even an hour, allows the gluten structure to fully relax. This not only makes the dough significantly softer and easier to work with but also contributes to the tender, chewy texture of the cooked pancake.
• Generosity with Scallions: As the name suggests, scallions are the star. Be generous with the amount of fresh green onions you use. Ensure they are finely minced, and always remove any tough white parts that might make the pancake less pleasant to eat. A good amount of scallions ensures every bite is bursting with flavor.
• The Magic of Roux (Oil-Flour Mixture): This is the ultimate secret weapon for creating truly flaky and layered scallion pancakes. The roux, a simple mixture of oil (or fat) and flour, is spread between the dough layers. During cooking, this fat-flour mixture acts as a barrier, preventing the dough layers from fusing together. Instead, it promotes separation, resulting in a delightfully flaky, multi-layered texture that is visible both inside and out.
• Fat Choice for Roux: While my vegan-friendly recipe utilizes aromatic sesame oil for the roux, traditional scallion pancakes often feature rendered lard (pork fat) for an unparalleled richness and depth of flavor. If you’re not strictly vegan, consider alternatives like rendered chicken or duck fat, bacon drippings, butter, or ghee. Even coconut oil can provide an interesting flavor profile. Each choice will impart a slightly different nuance to your pancakes.
• Mastering Heat Regulation: The key to a golden, crispy exterior without burning is proper heat management. Always preheat your non-stick skillet on high heat to ensure it’s sufficiently hot before adding the cooking oil. Once the oil is in and shimmering, reduce the heat to medium. This allows the pancake to cook through evenly, developing a beautiful crust without overcooking the interior or burning the scallions.

Make-Ahead and Storage Solutions

Scallion pancakes are fantastic for meal prepping, allowing you to enjoy fresh, hot pancakes with minimal effort even on busy days.

• Storing Dough: The prepared dough, before rolling, can be wrapped tightly in plastic cling film and stored in the refrigerator for up to a week. This makes it convenient to prepare the dough in advance.
• Storing Uncooked Pancakes: For best results, particularly for freezing, I recommend preparing the pancakes up to the point of being rolled out into circles but not yet cooked. Separate each rolled-out, uncooked pancake with a sheet of parchment paper to prevent sticking. Stack them, then wrap the entire stack tightly in plastic cling film, or place them in an airtight freezer storage bag, removing as much air as possible before sealing. These can be stored in the freezer for up to one month.
• Cooking Frozen Pancakes: The great news is there’s no need to thaw frozen uncooked scallion pancakes! You can fry them directly from the freezer using the same method described in the recipe. They might take a minute or two longer per side to cook through.
• Storing Leftover Cooked Pancakes: Cooked scallion pancakes are best enjoyed fresh and crispy. However, if you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. To maintain their quality, place a layer of parchment paper between each pancake to prevent them from sticking together.
• Reheating Cooked Pancakes: To regain their original crispiness, avoid the microwave when reheating cooked pancakes. The best methods are to lightly pan-fry them again in a dry skillet over medium heat for a few minutes per side, or bake them in a preheated oven at a low temperature (around 300°F or 150°C) until warmed through and crispy again.

Frequently Asked Questions About Scallion Pancakes

If you try this delightful recipe, please take a moment to leave a comment and rating. Your feedback is invaluable and helps other readers discover and enjoy this delicious dish.

Recipe: Flaky Scallion Pancakes (Chinese Scallion Pancakes)

Flaky Scallion Pancakes (Chinese Scallion Pancakes)

These flaky scallion pancakes, with a chewy, salty center, burst with fresh scallion flavor – just like your favorite restaurant.

Course: Breakfast, Lunch, Snack

Cuisine: Chinese

Keyword: Chinese Scallion Pancakes, Flaky scallion pancakes, Scallion Pancakes

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 4 pancakes

Calories: 390 kcal

Author: Geetanjali

Ingredients

For the Dough

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ¾ cup hot water (plus 1-2 tablespoons if required)
• 2 cups fresh scallion greens, minced
• Vegetable oil or other neutral flavored cooking oil for frying

For the Roux / Oil-Flour Mixture

• 3 tablespoons all-purpose flour
• 4 tablespoons sesame oil
• ¼ teaspoon salt

Instructions

Prepare the dough

1. Combine all-purpose flour, sugar, and salt in a bowl. Add hot water little by little and stir to combine until a mass of dough forms. At this point, it won’t be a smooth dough.

Rest the dough

1. Cover the dough with a wet towel or a cling film and leave it to rest for 30 minutes (an hour would be even better if you have time). Resting allows the gluten to expand, making it easier to roll.

Prepare the filling

1. While the dough is resting, trim the scallion roots, remove any tough white parts, and mince them as finely as possible.
2. Make the roux by combining flour, sesame oil, and salt in a bowl until smooth.

Roll the dough into pinwheels

1. Once resting is done, knead the dough for 1-2 minutes until soft and supple. Divide the dough into 4 equal-sized portions, shape them into smooth balls, and cover them to ensure they don’t dry.
2. Divide the minced scallions into 4 equal parts.
3. Smear a few drops of cooking oil on the work surface to prevent sticking. While working on one dough ball at a time, with a rolling pin, roll each ball as thin as possible into long rectangular sheets. Brush each piece with a thin layer of roux and evenly sprinkle green onions on top.
4. Roll from one side tightly and make a log shape. Then, coil the log from one end onto itself to make a pinwheel-like shape and tuck the loose end into the bottom. Repeat with the remaining dough balls and keep them covered.

Flatten the pancakes

1. Gently flatten each pinwheel with your hand and roll out into 7-inch circle pancakes.

Cook the pancakes

1. Preheat a non-stick skillet on high heat for the best results. Add about 2 tablespoons of oil and swirl to coat. Then lower the heat to medium. Add a pancake and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes).
2. Finally, squeeze the pancake a couple of times from two sides using two spatulas. This will make the pancake look even flakier and more irresistible. Then transfer it to a wire rack. Repeat the same for the remaining pancakes.
3. Serve immediately (or they will lose their crispiness), cutting them like pizza triangles or tearing with your fingers. ENJOY!

Notes

• Use hot water: Hot water is a must for this recipe. Using hot water helps to keep the dough pliable and easier to work with.
• Allow the dough to rest: It is important to let the dough relax for at least 30 minutes. It helps the gluten to relax, resulting in a softer dough.
• Enough scallion: Scallion is the main ingredient, hence a generous amount of fresh scallion is needed. Make sure to remove the tough white part and mince the scallion as finely as possible.
• Use roux: The secret to making flakier and crispier scallion pancakes is to use roux, which is a mixture of oil/lard and flour. Roux helps to laminate the layers of the dough, resulting in a delightfully flaky and crispy texture with many thin layers inside. The layers can even be visible from the outside after cooking.
• While traditional scallion pancakes tend to use lard (rendered pork fat) for richness and flavor, this vegan version uses sesame oil. However, rendered chicken or duck fat, bacon drippings, butter, ghee, and coconut oil are all great alternatives.
• Regulate heat: The skillet should be hot enough before adding oil, then cook the pancake over medium flame.

Nutrition Information

Calories: 390kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 448mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 4mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.