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top view of cut up scallion pancake on a plate

Chinese Scallion Sesame Pancake

Crispy pan-fried Chinese flatbread/pancakes made with flour, scallions, avocado oil, and sesame seeds
Course Appetizer, Side Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 305kcal
Author Rena


  • 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


  • 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.


  • 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.


Calories: 305kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg