Scallion Pancake Recipe: Crispy, Savory, and Irresistibly Flaky
Scallion pancakes, also known as Cong You Bing, are a beloved Chinese street food that’s both easy to make and incredibly satisfying. These crispy, golden-brown pancakes are packed with layers of flaky dough and fresh green onions, offering a deliciously savory bite every time. Whether you’re craving a comforting snack, a fun appetizer, or a tasty side dish, scallion pancakes are a versatile choice that never disappoints. Unlike traditional Western pancakes, these are unleavened and pan-fried for an extra crunch. Once you try making them at home, you’ll understand why this recipe is a staple in many Asian kitchens.
Ingredients Of Scallion Pancake Recipe
For ingredients measurement check recipe card and follow the instructions.
Why You Will Love This Scallion Pancake Recipe
This scallion pancake recipe is simple yet incredibly flavorful. The crispy exterior paired with tender, flaky layers and bursts of scallion make it an unforgettable experience. You don’t need special tools or ingredients—just pantry staples and a bit of time. It’s vegan-friendly, freezer-friendly, and a perfect appetizer or snack for any occasion. Even better, it’s customizable with additional spices or dipping sauces.
Preparation Process Of Scallion Pancake Recipe
Making scallion pancakes involves creating a soft dough, layering it with sesame oil and scallions, then rolling and flattening it before pan-frying. The layering technique is what creates the signature flakiness. With just a few ingredients and steps, you’ll have golden, crunchy pancakes that are ready to be devoured.
Step By Step Instructions
Prepare Dough: In a large bowl, combine all-purpose flour with hot water. Mix with a wooden spoon until crumbly. Gradually add cold water and knead until a smooth, soft dough forms. Cover and let rest for 30 minutes.
Divide & Roll: Divide the dough into four equal portions. On a lightly floured surface, roll one piece into a thin circle.
Add Filling: Brush the surface with sesame oil. Sprinkle evenly with salt and a generous amount of chopped scallions.
Roll & Coil: Roll the dough into a log, then twist it into a spiral shape (like a cinnamon roll). Flatten gently with your hand, then roll out again into a flat pancake.
Repeat: Repeat the same rolling and shaping process with the remaining dough portions.
Pan-Fry Pancakes: Heat vegetable oil in a skillet over medium heat. Cook each pancake for 2–3 minutes per side, or until golden brown and crispy.
Drain & Slice: Remove from the pan and place on paper towels to drain excess oil. Slice into wedges and serve hot.
How to Serve?
- With soy sauce and vinegar dipping sauce
- Alongside a bowl of congee
- As a snack or appetizer at parties
- With chili oil or hoisin sauce
- Paired with fried eggs or tofu
Tips & Variations
Dairy-Free Option: Use vegetable oil only and skip sesame oil if allergic. Replace with avocado oil or another neutral option.
Gluten-Free: Not naturally gluten-free. Use a 1:1 gluten-free flour blend and ensure it contains xanthan gum for elasticity.
Make Ahead: Prepare the dough and refrigerate for up to 24 hours. Bring to room temperature before rolling and cooking.
Extra Flaky: Brush each layer with oil thoroughly and roll tightly for more defined layers and crispier texture.
Flavor Boost: Add five-spice powder or minced garlic to the scallion layer for added depth.
Nutrition
- Calories: 210
- Protein: 4g
- Carbohydrates: 28g
- Fat: 9g
- Fiber: 1g
- Sodium: 290mg
Recipe Card
Scallion Pancake Recipe: Crispy, Savory, and Irresistibly Flaky
Course: Banana Bread Recipe1
servings25
minutes15
minutes210
kcalDiscover the ultimate homemade scallion pancake recipe—crispy, flaky, and full of savory flavor. These Chinese-inspired pancakes are made with simple pantry ingredients and fresh green onions. Perfect as an appetizer, snack, or side, they’re easy to prepare and completely vegan. With their golden crust and soft inner layers, scallion pancakes offer the perfect combination of textures and taste. Follow our step-by-step guide to create this restaurant-style dish right in your own kitchen. Plus, enjoy tips, nutritional info, and serving ideas to make your scallion pancakes a standout dish every time.
Ingredients
All-purpose flour – 2 cups (240g)
Salt – ½ teaspoon
Hot water – ½ cup (120ml)
Cold water – ¼ cup (60ml), add gradually as needed
Sesame oil – 2 tablespoons (for brushing layers)
Fresh scallions – ¾ to 1 cup finely chopped (about 4 to 5 scallions)
Vegetable oil – for frying (about ¼ cup total, divided for each pancake)
Directions
- Prepare Dough:
- In a large bowl, combine all-purpose flour with hot water. Mix with a wooden spoon until crumbly. Gradually add cold water and knead until a smooth, soft dough forms. Cover and let rest for 30 minutes.
- Divide & Roll:
- Divide the dough into four equal portions. On a lightly floured surface, roll one piece into a thin circle.
- Add Filling:
- Brush the surface with sesame oil. Sprinkle evenly with salt and a generous amount of chopped scallions.
- Roll & Coil:
- Roll the dough into a log, then twist it into a spiral shape (like a cinnamon roll). Flatten gently with your hand, then roll out again into a flat pancake.
- Repeat:
- Repeat the same rolling and shaping process with the remaining dough portions.
- Pan-Fry Pancakes:
- Heat vegetable oil in a skillet over medium heat. Cook each pancake for 2–3 minutes per side, or until golden brown and crispy.
- Drain & Slice:
- Remove from the pan and place on paper towels to drain excess oil. Slice into wedges and serve hot.
Recipe Video
Notes
- Make sure the pan is hot enough before frying to ensure crispiness.
- Don’t overstuff with scallions, or the layers may not seal properly.
- You can use a food processor to speed up dough preparation.
FAQs
Conclusion
Scallion pancakes are the perfect blend of simplicity and flavor. Whether you’re new to Asian cooking or a seasoned foodie, this recipe offers a satisfying, crispy treat that’s easy to master. With a few ingredients and basic techniques, you can enjoy these savory pancakes anytime. Customize, serve, and enjoy them fresh and hot—once you try them, they’ll become a staple in your kitchen.
Where are the measurements for this recipe???
Here is the measurement for each ingredient. Here’s a traditional Scallion Pancake Recipe with exact measurements for about 4 medium pancakes—perfect as a snack or side dish for 2 to 4 people.
Dough:
All-purpose flour – 2 cups (240g)
Salt – ½ teaspoon
Hot water – ½ cup (120ml)
Cold water – ¼ cup (60ml), add gradually as needed
Filling & Frying:
Sesame oil – 2 tablespoons (for brushing layers)
Fresh scallions – ¾ to 1 cup finely chopped (about 4 to 5 scallions)
Vegetable oil – for frying (about ¼ cup total, divided for each pancake)
Hope you will love this. For any further question feel free to ask.