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Why this recipe is so good
- Easy: So easy to make with a handful of simple ingredients.
- Tasty: Crispy and crunchy with every bite and they are so tasty.
- Healthy and versatile: They are perfect to serve as dippers or snack on them as is. They are vegan-friendly, eggs free, crispy and flaky on the outside, and dairy-free.
Ingredients you will need
- Flour: We used all-purpose flour but other flour can be used like whole wheat, oat flour, and gluten-free flour
- Water: Must be lukewarm water
- Scallions: give it all that amazing flavor. You can use chives or leeks as well.
- Salt
- Sesame seed
- Oil: Any oil of choice would work, neutral oil, olive oil, or avocado oil
How to make these Chinese pancakes
- Make the dough: In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes. Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
- Chop onions: Meanwhile, chop the scallions finely.
- Cut up the dough: When the dough is well rested, divide the dough into 3-4 equal sizes. Place one of the dough onto a floured surface.
- Roll up the dough: Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible. Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape. Then, taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.
- Flatten it: Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
- Make more pancakes: Repeat the above steps with the other remaining dough.
- Cook the pancakes: Next, heat a non-stick pan on medium heat, and brush the pan with some oil. Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn’t too high, to prevent a burnt surface and without cooking the pancake thoroughly.
- Plate and serve: Once done, place it on a plate and cook the remaining pancakes. Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.
Need a dipping sauce to enjoy these scallions with? Try this
1/3 cup low sodium soy sauce
1 Tbsp honey or brown sugar
1 Tbsp sliced scallions
2 Tbsp rice wine vinegar
1/2 tsp red pepper flakes (optional)
FAQ’s and tips
- Best served hot
- You may use leeks or chive in place of the scallions
- Makes 3 large pancakes or 4 medium. Each large pancake is 2 servings. Or if making 4 medium, each pancake will be a single serving.
- If using any other flour, the water flour ratio will vary slightly based on the type of flour you use. You will need a bit more water if using wheat flour.
-
Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.
Are scallion pancakes healthy
Scallion pancakes that are served at restaurants arent as healthy as what you would make at home. They tend to be a bit greasy at restaurants and loaded with oil and butter. Making them at home would be a much healthier option for you.
What do you eat with scallion pancakes
Scallion pancakes are oftentimes served as appetizers with Asian sauce dips but they are quite tasty to enjoy them as is. They can also be served as snacks or as dippers with other meals like our Butter Chicken recipe in place of Naan. You may even enjoy these as breakfast!
Are scallion pancakes vegan
There are no dairy or eggs used in making these pancakes. You simply only need flour, water, oil, and scallions or chives. So, yes they are 100% vegan-friendly.
Can you freeze Scallion pancakes
It is safe to freeze scallion pancakes in a ziplock bag for up to 3 months. Also, we do not freeze the dough.
Other recipes to check out
- Baked Potato Wedges
- Baked Keto Zucchini Fries
- Zucchini Enchilada Roll-Ups
- Crispy Tuna Patties
- Strawberry Chicken Salad
- One-pot Chicken Spaghetti
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Chinese Scallion Sesame Pancake
Ingredients
- 2 cups All-purpose flour, or wheat flour
- 3/4 cup Water, lukewarm
- 4-5 stalks Scallion
- 1.5 tsp Salt
- 1 tbsp Sesame seed
- 2 tbsp Avocado oil
Instructions
- In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes.
- Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
- Meanwhile, chop the scallions finely. When the dough is well rested, divide the dough into 3-4 equal sizes.
- Place one of the dough onto a floured surface. Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible.
- Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape.
- Taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.
- Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
- Repeat step 5-9 with the other remaining dough. Heat a non-stick pan on medium heat, and brush the pan with some oil.
- Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn't too high, to prevent a burnt surface and without cooking the pancake thoroughly.
- Once done, place it on a plate and cook the remaining pancakes.
- Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.
Notes
- Best served hot
- You may use leeks or chive in place of the scallions
- Makes 3 large pancakes or 4 medium. Each large pancake is 2 servings. Or if making 4 medium, each pancake will be a single serving.
- If using any other flour, the water flour ratio will vary slightly based on the type of flour you use. You will need a bit more water if using wheat flour.
- Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yea you do not specify which oil to use you say brush with oil.. which oil? Avocado or sesame oil?
Any oil. I would go with a avocado or olive oil
I’m so excited to make these. Do you have a recipe or recommendation for the sauce to dip them in? I
Yes. I am going to add that in. You can try this here
1/3 cup low sodium soy sauce
1 Tbsp honey or brown sugar
1 Tbsp sliced scallions
2 Tbsp rice wine vinegar
1/2 tsp red pepper flakes (optional)
In the ingredients you list 2 types of oil but in the directions it is not specified which oil is being used at which point. I assume sesame is for brushing the dough and avocado for the pan but I think that should be in the directions.
Hi Susan. Its sesame seed not sesame oil.