Here’s an easy scallion pancake recipe using only 4 ingredients! This easy snack or appetizer tastes like the spring onion pancakes you get at your favorite restaurant.
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One of my favorite dishes at a Chinese dim sum restaurant is scallion pancakes. These thin, round pancakes are crispy on the outside and chewy on the inside.
How to make Spring Onion Pancakes
To make the pancakes, you only need four basic ingredients: flour, hot (boiling) water, green onions, and salt.
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The hot water makes it easier to plate the pancakes, especially when rolling them out for the first time. I tried this recipe with room temperature water, and the dough kept shrinking back. I usually boil water with my kettle and measure 3/4 cup of the water into a glass measuring cup. Then I pour the water directly into the flour.
One secret ingredient: garlic powder
I also add garlic powder to my scallion pancakes because I think it adds great flavor to the pancakes. But you can skip it if you don’t have garlic powder in your spice drawer or if you don’t like garlic. (A bit of onion powder goes great in these pancakes, too!)
How to serve scallion pancakes
The pancakes are great on their own or paired with a soy sauce and vinegar-based dipping sauce. Serve them while they’re hot off the griddle and still crispy!
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Check out this recipe for Crispy Green Onion Pancakes
How to reheat scallion pancakes
Heat scallion pancakes on a baking sheet in a preheated 400˚F oven for five minutes or until heated through. Or, heat a skillet over medium-high heat, add a thin layer of canola oil and heat for two minutes, turning halfway through.
Delicious Chinese recipes that go well with scallion pancakes
- Sichuan-style fried Chinese long beans
- Chinese hot and sour soup
- Moo Goo Gai Pan (Chinese Chicken and Mushroom Pan)
- Slow Cooker Chinese Pulled Pork
- Char Siu chicken
From the editors of Simply Recipes
Pancakes with shallots
ingredients
For the spring onion pancakes:
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2 cups all purpose flour
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1 teaspoon Salt
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1/2 teaspoon garlic powderOptional
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3/4 Cup hot (just boiling) waterplus a few more tablespoons if needed
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1/4 Cup rapeseed oil
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3 to 4 shallots, thinly sliced
For the dipping sauce:
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2 tablespoon soy sauce
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2 1/2 tablespoon rice vinegar
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1/2 teaspoon sesame oil
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prize red pepper flakesOptional
method
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Mix dough:
Place the flour, salt, and garlic powder in a medium-sized bowl. Stir to combine. Add 3/4 cup of hot water to the flour and stir with a wooden spoon. Keep stirring until all the water has been absorbed by the flour. Don’t worry if the dough isn’t fully formed yet.
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Knead the dough:
Knead all the pieces of dough in the bowl with your hands. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.
Knead the dough for another 2 minutes. The dough will feel moist, but shouldn’t be too sticky to your hands.
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Let the dough rest:
Shape the dough into a round ball. Cover the bowl with cling film and let the dough rest for 30 minutes.
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Roll out pancakes:
Sprinkle flour on a work surface. Divide the dough into 4 equal pieces. Work one piece at a time, leaving the remaining pieces in the bowl.
Shape the piece of dough into a small ball. Using a rolling pin, roll out the dough into a thin circle about 7 to 8 inches in diameter.
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Add the spring onions:
Spread a thin layer of canola oil on the dough, being careful not to miss the edges. Scatter sliced spring onions all over the batter.
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Roll and flatten the pancake:
Starting at one end, roll the circle of dough into a roll. Take one end of the rolled up dough and curl it towards the center like a snail shell. Tuck the end of the dough under the spiral.
Use your palm to flatten the dough into a thick circle. Roll out again with the rolling pin. Try to roll it out as thin as possible. A few shallot slices may pop out during the process, and that’s perfectly normal.
Place the rolled out spring onion pancakes on a plate. Repeat steps 4 through 6 with the remaining pieces of dough.
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Cook pancakes:
Heat about 2 teaspoons canola oil in a small nonstick or cast-iron skillet over medium-high heat.
Place one of the pancakes in the center of the pan and fry each side until golden, about 2 to 3 minutes. Transfer to a plate and repeat with the remaining 3 scallion pancakes, adding more oil to the pan as needed.
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Prepare the dipping sauce:
Mix all sauce ingredients together in a small bowl. Adjust the seasonings to taste and add more soy sauce or vinegar if you like. Add any leftover scallions to the dipping sauce and add a pinch of red pepper flakes if you want a little spice.
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Serve the hot pancakes:
Cut the spring onion pancakes into small wedges and serve hot with the dip. (The pancakes are still good when cooled, but no longer crispy.)
| nutritional information (per serving) | |
|---|---|
| 242 | calories |
| 10g | Fat |
| 33g | carbohydrates |
| 5g | protein |
