There’s something truly irresistible about the golden, crispy layers of scallion pancakes as they sizzle in the pan. It reminds me of the bustling street markets where vendors skillfully flip these savory treats, the mouthwatering aroma swirling around me. One bite reveals a delightful crunch followed by bursts of fresh scallion flavor, making it hard to stop at just one!
I first ventured into making these at home after a long week of fast food dinners left me craving something wholesome and satisfying. With this simple recipe, you’ll find that creating these flaky, flavorful pancakes is not only satisfying but also a joy. Just imagine gathering with friends or family, dipping these warm pancakes into a tangy sauce and sharing hearty laughs.
Grab your apron, and let’s trade in those takeout boxes for a homemade delight that’s sure to impress everyone at your table! Whether you’re an experienced chef or just starting out, this scallion pancake recipe is quick, versatile, and perfect for any occasion.
Why love scallion pancakes today?
Crispy layers: Experience the delightful crunch of golden-brown layers with every bite.
Fresh flavor: The robust taste of scallions adds a fragrant aroma that will elevate your meals.
Quick and easy: This recipe is perfect for a hassle-free cooking experience, ideal for busy weeknights.
Versatile snack: Enjoy them as an appetizer, side dish, or even a main course to suit any occasion.
Crowd-pleaser: Share these flaky treats at gatherings and watch everyone come back for seconds!
These scallion pancakes will surely become a cherished recipe in your kitchen!
Scallion Pancake Ingredients
For the Dough
• All-purpose flour – 2⅓ cups plus 1 tablespoon (300g) gives the pancakes their chewy texture.
• Salt – 1 teaspoon enhances the overall flavor of the dough.
• Warm water – ¾ cup plus 1 tablespoon (195ml) helps bind the ingredients, making a pliable dough.
For the Oil Paste
• All-purpose flour – 5 tablespoons (35g) creates the flaky layers in the pancakes.
• Salt – 1½ teaspoons adds extra flavor to the oil paste.
• Vegetable oil – 4 tablespoons ensures the layers are crispy and golden brown after frying.
For the Filling
• Scallions – 2, chopped into 2-inch segments lend a fresh zing to the pancakes.
• Optional: Pork lard – 2 teaspoons for a richer flavor if you’re feeling indulgent.
For the Dipping Sauce
• Black vinegar – 1 tablespoon offers a tangy kick to balance the richness of the pancakes.
• Light soy sauce – 1 tablespoon adds depth and umami to the sauce.
• Granulated sugar – 1 teaspoon offsets the acidity for a well-rounded flavor.
• Garlic – 1 clove, minced, provides a warm, fragrant aroma.
• Fresh ginger – One 1-inch piece, julienned, enhances the dipping sauce with a spicy bite.
With these ingredients in hand, you’re just a few steps away from creating delicious scallion pancakes that everyone will adore!
How to Make Scallion Pancakes
-
Mix the dough: In a large bowl, combine the 2⅓ cups flour, 1 teaspoon salt, and ¾ cup warm water. Stir until a dough forms, then knead gently until smooth, about 5-7 minutes.
-
Rest the dough: Cover the dough with a kitchen towel or plastic wrap and let it rest for at least 30 minutes. This helps develop gluten for that perfect chewy texture.
-
Prepare the oil paste: In a separate bowl, whisk together 5 tablespoons flour, 1½ teaspoons salt, and 4 tablespoons vegetable oil until well combined. It should form a thick, spreadable paste.
-
Roll out the dough: On a floured surface, roll the rested dough into a rectangle approximately ¼ inch thick. Spread the oil paste evenly across the dough, leaving a small border around the edges.
-
Add scallions: Sprinkle the 2 chopped scallions evenly on top of the oil paste. Press them gently into the paste to ensure they stick.
-
Roll tightly: Starting from one edge, roll the dough tightly into a log, pinching the seams to secure the filling. Then slice the log into approximately 8 even pieces.
-
Flatten the pieces: Take each piece and gently flatten it into a disc using your palms. This will help create those lovely layers when frying.
-
Fry the pancakes: Heat neutral cooking oil in a skillet over medium heat. Fry each disc for about 3-4 minutes on each side, or until golden brown and crispy.
-
Make the dipping sauce: In a small bowl, mix together 1 tablespoon black vinegar, 1 tablespoon light soy sauce, 1 teaspoon sugar, minced garlic, and julienned ginger until well combined.
Optional: Serve with sesame seeds sprinkled on top for extra flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Scallion Pancakes
Room Temperature: Allow cooked scallion pancakes to cool completely before storing them at room temperature for up to 2 hours to maintain freshness.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for a crispy texture.
Freezer: For longer storage, freeze uncooked or cooked scallion pancakes. Place parchment paper between layers and wrap them tightly in plastic wrap for up to 2 months.
Reheating: Reheat from frozen by pan-frying over medium heat for 5-6 minutes on each side until golden brown and heated through. Enjoy!
Make Ahead Options
These scallion pancakes are perfect for meal prep enthusiasts! You can prepare the dough and oil paste up to 24 hours in advance, refrigerating them in airtight containers. Simply wrap the rolled pancakes in plastic wrap or wax paper and store them in the fridge for up to 3 days. To maintain their flaky texture, make sure to add a thin layer of oil paste for moisture before wrapping. When ready to serve, just heat neutral cooking oil in a pan and fry the chilled pancakes for about 3-4 minutes on each side until golden brown. With these easy make-ahead tips, you’ll have delightful scallion pancakes ready to enjoy with less kitchen stress!
Scallion Pancake Variations
Feel free to personalize these scallion pancakes for a flavor experience that suits your taste buds!
-
Herb-Infused: Mix in finely chopped fresh herbs like cilantro or parsley into the dough for an aromatic twist.
The addition of fresh herbs will elevate the freshness of every bite, perfect for those who love vibrant flavors. -
Cheesy Delight: Sprinkle shredded cheese such as cheddar or mozzarella into the filling before rolling.
The gooey, melted cheese will add a savory richness that pairs beautifully with the scallions. -
Spicy Kick: Incorporate finely chopped fresh chili or a pinch of red pepper flakes in the filling for a fiery kick.
This option is for heat lovers looking to add a bit of spice to their savory stack! -
Sesame Crunch: Mix toasted sesame seeds into the oil paste for an extra layer of flavor and texture.
These tiny seeds provide a delightful crunch, making each bite even more enjoyable. -
Sweet Twist: Add a teaspoon of cinnamon or a sprinkle of sugar in the dough to create a sweet version of these pancakes.
These sweet scallion pancakes make for a unique appetizer or dessert, offering a delightful surprise for those who try them! -
Veggie Boost: Feel free to add chopped vegetables like bell peppers or carrots to the filling for added texture.
This will not only enhance the visual appeal but also introduce more flavors, making them even more enjoyable. -
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Enjoy this homemade treat without sacrificing flavor; it’s just as delightful when made gluten-free! -
Savory Miso: Add a teaspoon of miso paste to the oil paste for a savory depth of flavor.
This addition brings umami richness that complements the scallions perfectly for a gourmet feel.
With these variations, you can create a scallion pancake that’s uniquely yours!
Expert Tips for Scallion Pancakes
-
Dough Resting: Letting the dough rest is crucial; it relaxes the gluten, making it easier to roll out and achieve that perfect texture.
-
Don’t Overroll: When rolling out the dough, aim for a thickness of about ¼ inch. Overrolling can lead to tough pancakes instead of the desired flaky layers.
-
Layering the Paste: Spread the oil paste evenly but don’t overload it. Too much paste can make the pancakes greasy; a thin layer works best for crispy results.
-
Temperature Control: Fry your pancakes over medium heat to ensure they cook evenly and don’t burn. If the oil is too hot, they may brown too quickly.
-
Serving Fresh: These scallion pancakes are best enjoyed straight from the pan. Serve them warm for an unforgettable experience, especially with the dipping sauce!
These helpful tips will guide you to crafting delightful scallion pancakes that your family and friends will adore!
What to Serve with Scallion Pancakes?
There’s something magical about creating a full spread that makes every bite of these flaky delights even more memorable.
-
Spicy Szechuan Noodles: A heat-packed companion that perfectly contrasts the mild flavors of scallion pancakes. The rich sauce adds a whole new layer of flavor to your meal.
-
Asian Cucumber Salad: This refreshing salad brightens up the table, providing a crisp, crunchy counterpart to the warmth of the pancakes. The zingy dressing awakens the palate!
-
Soy-Ginger Dipping Sauce: While you’ll already have a dipping sauce, amplifying it with extra ginger adds depth. An irresistible addition for flavor lovers!
-
Mango Sticky Rice: End your meal on a sweet note with this luscious dessert. The creamy coconut and juicy sweetness provide a beautiful balance after savory scallion pancakes.
-
Garlic Edamame: Simple yet tasty, garlic edamame brings a lovely burst of flavor to your plate, making for a delightful crunchy snack between pancakes.
-
Green Tea: Sip on soothing green tea to cleanse your palate and enhance the overall experience of this savory dish. It’s the perfect beverage to round out your meal.
-
Sweet Chili Sauce: Drizzling this sauce over your scallion pancakes offers a delightful sweet-hot combination, bringing an exciting new twist to each bite.
Let these pairings elevate your dining experience and take your scallion pancakes from scrumptious to unforgettable!
Scallion Pancakes Recipe FAQs
What kind of scallions should I use?
Absolutely use fresh scallions that are vibrant green and firm. Avoid any with dark spots or wilting, as they won’t provide the same fresh flavor and crunch you’re looking for in your scallion pancakes.
How should I store leftover scallion pancakes?
For best results, place any cooked scallion pancakes in an airtight container and refrigerate. They can stay fresh for up to 3 days. To reheat, simply heat a little oil in a skillet and fry them for a few minutes on each side until crispy again.
Can I freeze scallion pancakes?
Yes indeed! You can freeze both uncooked and cooked scallion pancakes. If freezing uncooked, place parchment paper between the layers to prevent sticking and wrap them tightly in plastic wrap or a freezer-safe bag. They can last for up to 2 months. To cook from frozen, fry them directly from the freezer for about 5-6 minutes on each side until they’re golden brown and heated through.
What’s the best way to reheat scallion pancakes?
To keep them crispy, reheat in a skillet on medium heat. If previously refrigerated, allow them to sit for a couple of minutes at room temperature before frying them in a bit of oil for about 2-3 minutes on each side until they’re hot and crispy. This method really brings back that delightful crunch!
Can these scallion pancakes be made gluten-free?
Very much so! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend for gum content, or add xanthan gum to help achieve the right dough consistency. The flavor may vary slightly, but you’ll still enjoy delicious scallion pancakes!
Can pets eat scallions?
It’s important to note that scallions (along with onions and garlic) are not safe for pets, particularly dogs. These vegetables can be toxic to them in significant quantities, so keep your furry friends away from any leftovers.
Crispy Scallion Pancakes: A Homemade Delight to Savor
Ingredients
Equipment
Method
- Mix the dough: In a large bowl, combine the 2⅓ cups flour, 1 teaspoon salt, and ¾ cup warm water. Stir until a dough forms, then knead gently until smooth, about 5-7 minutes.
- Rest the dough: Cover the dough with a kitchen towel or plastic wrap and let it rest for at least 30 minutes.
- Prepare the oil paste: In a separate bowl, whisk together 5 tablespoons flour, 1½ teaspoons salt, and 4 tablespoons vegetable oil until well combined.
- Roll out the dough: On a floured surface, roll the rested dough into a rectangle approximately ¼ inch thick. Spread the oil paste evenly across the dough.
- Add scallions: Sprinkle the 2 chopped scallions evenly on top of the oil paste.
- Roll tightly: Starting from one edge, roll the dough tightly into a log, pinching the seams to secure the filling. Then slice the log into approximately 8 even pieces.
- Flatten the pieces: Take each piece and gently flatten it into a disc using your palms.
- Fry the pancakes: Heat neutral cooking oil in a skillet over medium heat. Fry each disc for about 3-4 minutes on each side.
- Make the dipping sauce: In a small bowl, mix together black vinegar, light soy sauce, sugar, minced garlic, and julienned ginger until well combined.