Scallion Pancakes are one of the most beloved breakfasts and snacks in China. The outside is golden and crispy, while the inside is soft and layered, with rich scallion oil in every bite. It’s crispy, savory, and absolutely irresistible.
🌴 Ingredients:
· 300g all-purpose flour
· 180ml warm water (about 40°C)
· 1 large bunch of scallions (chopped)
🌴 Aromatics:
· 1 tsp salt
· 4-5 tbsp cooking oil (about 60ml, for the oil-flour paste)
· 2 tbsp flour (about 20g, for the oil-flour paste)
🌴 Seasonings:
· A pinch of white pepper powder
· Cooking oil, as needed (for pan-frying)
🌴 Instructions:
- Make the Dough
Place the flour in a large bowl. Gradually add warm water and stir with chopsticks until it forms a shaggy dough. Knead into a smooth ball, cover with a damp cloth, and let it rest for 30 minutes. ⚠️ Note: Warm water makes the dough softer, and resting is key for easy rolling. - Make the Oil-Flour Paste
In a small bowl, combine the flour, salt, and white pepper. Heat 4-5 tbsp of cooking oil until it just starts to smoke, then pour it over the flour mixture. Stir well to make the oil-flour paste. ⚠️ Note: The oil must be smoking hot to release the aroma. - Roll the Pancake
Divide the dough into 4 portions. Roll one portion into a thin sheet, spread a layer of oil-flour paste, and sprinkle with scallions. Roll it up into a long strip, then coil it into a snail shape. Press it flat and roll it out into a round pancake again. ⚠️ Note: The tighter you roll, the more layers you’ll get. I’ve tried rolling it loosely, and the layers weren’t as distinct. - Pan-fry the Pancake
Heat a little oil in a flat-bottomed pan. Add the pancake and pan-fry over medium heat for 2-3 minutes. Flip and fry for another 2-3 minutes until golden and crispy on both sides. ⚠️ Note: Don’t use high heat, or they will burn outside and stay raw inside. - Serve
Cut the pancakes into small pieces and serve hot. They’re best enjoyed fresh, crispy on the outside and soft on the inside. ⚠️ Note: They taste best hot; they get soft when cooled.
💡 More Crispy and Savory Bites:
If you enjoy these scallion pancakes, you should also try my [Pan-fried Dumplings] for another incredibly crispy and satisfying treat.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
The key to Scallion Pancakes is “crispy outside, soft inside, with distinct layers.” Use warm water for the dough and let it rest for 30 minutes. The oil-flour paste is best made with smoking hot oil. Roll tightly for more layers. Pan-fry over medium heat until golden on both sides.
❤️ Click the homepage for more delicious recipes!