Scallion Pancakes

Tasty, lovely to look at and simple to make.


prep 0:25       total 0:30


4 to 6 servings



1-1/2 cup all-purpose flour
3/4 cup water
1 tbsp. vegetable oil
3 tbsp. vegetable oil for frying
1 tbsp. kosher or
sea salt
1/3 cup thinly sliced green onions/scallions


1. In a medium bowl, combine the flour and water. Stir to turn it into a soft dough.

2. Lightly flour a work surface. Knead the dough for 5 minutes to form it into a soft, smooth dough. Cover the dough and let it rest for 5 minutes.

3. Divide the dough into 3 portions. Place one portion on the floured work surface and roll it into a round pancake, 6-8 inches in diameter.

4. Use about 1 tsp. of the oil to lightly coat the surface of the pancake. Sprinkle it with 1 tsp. of the salt and 1/3 of the scallions.

5. Starting with the far edge and pulling it toward you, carefully roll up the pancake into a plump log.

6. Shape the log into a fat spiral turning the right end toward you to make the center and curving the remaining log around it. Press to flatten it into a big, thick cake. Using a rolling pin, roll it into a 7-inch pancake. The scallions will poke out o the dough, but that's OK.

7. Heave a heavy skillet over medium-high heat until hot. Ad about 2 tsp. of the oil and turn to coat. Place the pancake in the hot pan and cook until browned on one side, about 2-4 minutes.

8. Flip the pancake and cook the other side until browned, about 1-2 minutes. Repeat with the remaining dough.

9. Cut into quarters and serve with a soy dipping sauce.

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2 Recipe Reviews


hsmeow reviewed Scallion Pancakes on May 17, 2010

These were simply yummy! Paired with a gyoza sauce of tamari, rice vinegar, and sesame oil, they were a perfect taste bud fluffer for the ensuing meal!


ryansnyder reviewed Scallion Pancakes on May 18, 2010

Tasty! These worked great as simple appetizers...