Scallion Pancakes Recipe

All-purpose flour: This is the main ingredient that forms the dough and gives the pancakes their chewy texture.

Boiling water: Used to mix with the flour to create a soft dough.

Cold water: Added to help bring the dough together and make it easier to knead.

Salt: Enhances the flavor of the dough.

Scallions: Also known as green onions, these add a fresh, mild onion taste and a bit of crunch.

Vegetable oil: Used for frying the pancakes to a crispy golden brown.

One of the coolest parts of making scallion pancakes is rolling the dough into a spiral after you spread the oil and sprinkle the chopped scallions. This step might seem tricky at first, but it’s what gives the pancakes their flaky layers and that amazing texture. Here’s how to do it without any trouble:

1. After you roll your dough into a thin circle, use a brush or the back of a spoon to spread a thin layer of vegetable oil all over the surface. Don’t soak it—just enough so the dough stays moist and the scallions stick well.
2. Sprinkle the finely chopped scallions evenly on top. Try to cover the whole circle so every bite has some green onion flavor.
3. Starting from one edge, roll the dough up tightly like a jelly roll. Keep it snug but don’t squeeze too hard or the filling might squish out.
4. Once you have a long roll, coil it into a spiral shape, kind of like a cinnamon roll.
5. Gently press down on the spiral to flatten it into a pancake shape before frying.

Doing this rolling and coiling step helps create layers inside the pancake that puff up and get crispy when cooked. If you skip it and just fry the dough flat with scallions on top, the texture won’t be as fun or flaky.

When I first tried this, I rolled the dough too loosely and the spiral fell apart when I tried to flatten it. After a couple of tries, I learned to keep it tight but gentle, and that made all the difference. Also, brushing the oil evenly is key because it keeps the layers from sticking together.

Once you get the hang of this, you’ll love how the pancakes come out—crispy on the outside, soft and layered inside, with little bursts of scallion flavor in every bite!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the pancakes denser.

• boiling water - Substitute with hot vegetable broth: This adds a subtle depth of flavor to the dough.

• cold water - Substitute with cold milk: Milk can make the dough slightly richer and softer.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, though it will change the color of the dough slightly.

• scallions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a distinct, nutty flavor that complements the scallions well.

• To keep your scallion pancakes fresh for a few days, store them in an airtight container. Place a piece of parchment paper between each pancake to prevent sticking.
• For longer storage, wrap each pancake individually in plastic wrap or aluminum foil. This will help maintain their texture and flavor.
• Place the wrapped pancakes in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the bag with the date so you can keep track of how long they've been stored.
• When you're ready to enjoy your scallion pancakes, thaw them in the refrigerator overnight if frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.
• Alternatively, you can reheat them in a skillet over medium heat. Add a small amount of vegetable oil and cook each side for 1-2 minutes until crispy and hot.
• If you prefer a microwave, place the pancake on a microwave-safe plate and cover with a damp paper towel. Heat on high for 30-60 seconds, checking to ensure they are heated evenly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scallion pancakes on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, flipping halfway through, until they are crispy and warmed through.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the skillet. Place the scallion pancakes in the skillet and cook for 2-3 minutes on each side until they are crispy and heated through.

• Microwave Method: Place the scallion pancakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the scallion pancakes in the air fryer basket in a single layer. Heat for 5-7 minutes, flipping halfway through, until they are crispy and hot.

• Steaming Method: Set up a steamer basket over boiling water. Place the scallion pancakes in the steamer basket, making sure they are not overlapping. Steam for about 5 minutes, or until they are heated through and soft.

• Mixing bowl: A large bowl used to combine the flour and salt, and to mix in the boiling and cold water to form the dough.

• Wooden spoon: A sturdy spoon used for stirring the flour and water mixture until a dough forms.

• Plastic wrap: Used to cover the dough while it rests for 30 minutes to prevent it from drying out.

• Rolling pin: A tool used to roll each portion of dough into a thin circle.

• Pastry brush: Used to brush oil onto the rolled-out dough circles.

• Skillet: A flat-bottomed pan used to fry the pancakes until they are golden brown and crispy.

• Spatula: Used to flip the pancakes in the skillet to ensure even cooking on both sides.

• Measuring cups: Used to measure out the flour, water, and oil accurately.

• Knife: Used to finely chop the scallions.

• Cutting board: A surface used for chopping the scallions.

Prepare ingredients in advance: Chop the scallions and measure out the flour and water before starting. This will streamline the process.

Use a food processor: To save time on kneading, use a food processor to combine the flour, salt, and water until a dough forms.

Rest the dough overnight: Prepare the dough a day ahead and let it rest in the fridge. This can make the dough easier to work with and save time on the day of cooking.

Cook multiple pancakes simultaneously: If you have a large skillet or griddle, cook more than one pancake at a time to speed up the frying process.