Here’s a classic recipe for Scallion Pancakes—crispy, flaky, and packed with savory green onion flavor. These are a popular street food-style flatbread you can easily make at home.
🥞 Scallion Pancakes (Serves 2–3)
Ingredients
For the Dough
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/2 tsp salt
For the Filling
- 1 cup finely chopped scallions (green onions)
- 2–3 tbsp oil (sesame oil or vegetable oil)
- 1/2 tsp salt
For Cooking
- 2–3 tbsp oil for frying
Instructions
1. Make the Dough
- In a bowl, mix flour and salt.
- Gradually add hot water while stirring until a dough forms.
- Knead for 5–7 minutes until smooth.
- Cover and let rest for 30 minutes.
2. Roll & Fill
- Divide dough into 2–3 portions.
- Roll each piece into a thin rectangle.
- Brush lightly with oil, sprinkle salt and chopped scallions evenly.
- Roll up like a log, then coil into a spiral (like a snail shape).
- Flatten gently and roll again into a pancake about 6–7 inches wide.
3. Cook the Pancakes
- Heat oil in a pan over medium heat.
- Cook each pancake for 3–4 minutes per side until golden brown and crispy.
- Press lightly while cooking for even browning.
4. Serve
- Slice into wedges and serve hot.
- Best with dipping sauce (see below).
🥢 Quick Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sesame oil
- Optional: chili flakes or sliced garlic
Tips
- Flakiness: Don’t skip the rolling + coiling step—it creates layers.
- Extra crispy: Use a bit more oil and cook slightly longer on medium heat.
- Add-ons: Try adding sesame seeds or a pinch of five-spice powder for extra flavor.
If you want, I can give a shortcut version using ready-made dough or paratha-style method, which is much faster but still crispy and delicious.
