Crispy Flaky Scallion Pancakes Recipe
If you've ever enjoyed the crispy, flaky goodness that is a scallion pancake, then you know just how delectable the savory snack can be. While the exact origin of scallion pancakes is a bit of a mystery, we do know that the classic Chinese fare has been around for quite some time, ubiquitously enjoyed across the globe. Now, thanks to this recipe from developer Patterson Watkins, it's easier than ever to enjoy the classic street food and restaurant crowd-pleaser that is scallion pancakes — you can make them right in your own kitchen!
When asked what she enjoys most about these scallion-filled snacks, which differ quite a bit from what many Americans might recognize as a pancake, Watkins explains that "scallion pancakes hit all the 'what makes food so awesome' buttons," adding that "they're crispity-crunchity, deliciously savory, dip-able, and shareable."
These pancakes are crispy thanks to their flatbread-like nature, and they get their savory flavor profile from the addition of — you guessed it — scallions. Paired with a salty, sweet, and tangy dipping sauce, they make for the ultimate munchie food, and, as Watkins pointed out, they're great for splitting with a group. So go ahead and whip up a batch for your next dinner party, potluck, or casual gathering, and just be sure to nab a pancake for yourself before they fly off the plate.
Gather the ingredients for scallion pancakes
Despite being a from-scratch recipe, the ingredients list for these scallion pancakes is notably pretty short. You'll need all-purpose flour, salt, sesame oil, hot water, and of course plenty of scallions or green onions for the pancakes themselves. As for the dipping sauce, you'll need low-sodium soy sauce, Chinese black vinegar (also known as Chinkiang vinegar), minced ginger, granulated sugar, and chili garlic sauce. Finally, you'll need some vegetable oil to both brush on the pancakes and fry them in.
Make the pancake dough
Get started by whisking the flour and salt together in a bowl. Add in the sesame oil and hot water, then keep whisking until you've got a shaggy dough. At that point, turn the dough out onto a floured surface and knead for 5-8 minutes, or until you've got a smooth, elastic dough ball. Return the dough to the bowl and cover it with plastic wrap, then set aside for an hour so the dough can rest.
Mix up the dipping sauce
As the dough is resting, you can whip up the dipping sauce. In a medium-sized bowl, add the soy sauce, Chinkiang vinegar, minced ginger, sugar, and chili garlic sauce and whisk to combine the ingredients. Taste and adjust the flavors according to your preferences, adding extra chili garlic sauce, for example, if you like more of a kick. Either set the sauce to the side for the time being or opt to store it in the fridge until you're ready to dip.
Before you can make scallion pancakes, you'll have to make scallion buns
Now that the dough has had a nice rest, you can begin working with it again. Divvy it up into 8 equal balls (each one should weigh about 3 ounces), then grab one of the dough balls and roll it into a thin, flat circle. Brush about 2 teaspoons of vegetable oil onto the circle, then sprinkle on ¼ cup of chopped scallions. Roll the dough up into a very tight cylinder shape, trapping all of the scallions inside. Then, coil it into a bun (or a cinnamon roll-like shape), cover it with plastic wrap, and set it aside. Repeat this process of flattening a ball into a circle, brushing it with oil, sprinkling on the scallions, then rolling it tightly and twisting it into a bun until you've done so for each of the 8 dough balls. Finally, set the buns aside to rest for 15 minutes.
Don't worry, there's a method to all of this rolling and twisting business. As Watkins explains, "What gives scallion pancakes their signature flake is that final twist of the scallion-stuffed dough. This is where the magic happens: locking in little air pockets and distributing the oils for a light, crisp, and flaky finish."
Roll the buns into pancakes
Once the buns are done resting, grab 1 portion and first flatten it with your hand, then roll it out into a 6-inch circle. Repeat this process with each of the dough buns, and make good use of those used pieces of plastic wrap by layering them in between the pancakes, which will help avoid any sticking.
Cook the pancakes
Place a large skillet on the stovetop over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add in one of the pancakes, cooking it for an initial 2 to 3 minutes, then flipping and cooking for 2 to 3 minutes more. You'll know that the pancake is good to go when both sides are golden brown and crispy. Set the pancake on a layer of paper towels to drain, then add another tablespoon of oil to the skillet, followed by another pancake. Repeat the process until all the pancakes are cooked to crispy perfection.
"Like most foods in the 'pancake' category, you do run the risk of getting a little too crispy and forming burn spots," Watkins warns. "Sometimes the residual flour clinging to the pancakes may darken and scorch any oil remaining in the skillet. If this happens, just wipe out the skillet with a paper towel before continuing." She notes that your kitchen will begin to smell like burnt toast if this does happen, which is a pretty easy-to-spot warning sign. As long as you don't walk away from your stove while cooking, your pancakes should turn out just fine.
Serve the scallion pancakes with the dipping sauce
After all of the pancakes are fried up, cut them into quarters, grab that previously made dipping sauce, and you're ready to dive in. "The nice thing about scallion pancakes is their versatility. You can enjoy them as a snack, nosh on them for breakfast/lunch/dinner, or make them part of a larger feast," Watkins says. She even notes that a pancake works well as a "morsel shovel," ideal for "scooping up any tender, tasty bits left on your plate or in those hard-to-reach bottoms of bowls." Of course, these scallion pancakes function best as a standalone appetizer or snack, because once you get a bite of these crispy, flaky creations, you're not going to want to eat anything else.
- 2 ½ cups all-purpose flour, plus more for sprinkling on surfaces
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 cup hot water
- ¼ cup low-sodium soy sauce
- ¼ cup Chinese black vinegar (Chinkiang)
- 1 teaspoon minced ginger
- 1 tablespoon granulated sugar
- 1 teaspoon chili garlic sauce
- ⅓ cup vegetable, canola, or peanut oil (plus more for frying the pancakes)
- 2 cups chopped scallions
- Place the flour and salt in a large bowl and whisk to combine. Add sesame oil and hot water and whisk, creating a shaggy dough.
- Transfer the dough to a heavily floured surface and knead for 5-8 minutes or until smooth and elastic. Return the dough to the bowl, cover with plastic, and set aside to rest for 1 hour.
- While the dough is resting, place the soy sauce, vinegar, ginger, sugar, and chili garlic sauce in a medium bowl, whisk to combine, and set aside until ready to serve. (You can refrigerate the dipping sauce until ready to use as well).
- Once the dough has rested, divide it into 8 even balls (approximately 3 ounces in weight).
- Working with 1 dough ball at a time, roll the dough into a thin circle on a lightly floured surface.
- Brush the circle with oil (about 2 teaspoons) and sprinkle with ¼ cup of chopped scallions.
- Roll the dough into a tight cylinder, concealing the chopped scallions. Then, coil the cylinder into a bun shape. Cover the bun with plastic wrap and continue this process with the remaining dough balls. Once all the dough has been filled and rolled, set the wrapped balls aside to rest for 15 minutes.
- Once rested, unwrap 1 bun and place on a lightly floured surface. Flatten the bun using the palm of your hand, then roll it into a 6-inch pancake. Repeat with the remaining portions, using the sheets of plastic wrap from the previous step to layer in between each pancake.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add one of the pancakes and cook for 4-6 minutes, flipping halfway through, until golden brown and crisp on both sides. Remove from the skillet and set aside on paper towels to drain. Repeat this process with the remaining pancakes, adding another tablespoon of oil to the skillet after each pancake. (Sometimes the residual flour clinging to the pancakes may darken and scorch any oil remaining in the skillet. If this happens, just wipe out the skillet with a paper towel before continuing).
- Once all the pancakes have been fried, cut them into quarters and serve with the dipping sauce on the side.
| Calories per Serving | 257 |
| Total Fat | 11.2 g |
| Saturated Fat | 1.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 33.8 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 2.3 g |
| Sodium | 293.1 mg |
| Protein | 5.2 g |
