- Prepare the Ingredients
Gather 2 cups all-purpose flour, ¾ teaspoon salt, ¾ cup boiling water, 1 tablespoon toasted sesame oil, 1 bunch of scallions, ¼ cup plus more neutral oil for frying, 2 tablespoons all-purpose flour (for paste), and ¼ teaspoon salt (for paste). Thinly slice the scallions. In a small bowl, whisk together ¼ cup neutral oil, 2 tablespoons flour, and ¼ teaspoon salt to make a smooth paste.
- Make and Rest the Dough
In a large bowl, combine the 2 cups flour and ¾ teaspoon salt. Carefully stir in the boiling water with a wooden spoon until a shaggy dough forms. Once cool enough to handle, knead in the sesame oil. Turn onto a surface and knead for 5-7 minutes until smooth and elastic. Place in a bowl, cover with a damp cloth, and let rest for 30 minutes.
- Roll, Fill, and Shape
Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece into a thin rectangle, about 10x8 inches. Brush a thin layer of the prepared oil-flour paste evenly over the surface, then sprinkle generously with sliced scallions. Starting from a long edge, tightly roll the dough into a log. Coil the log into a snail shape, tuck the end underneath, and gently flatten with your palm. Repeat with remaining pieces. Cover and let rest 10 minutes.
- Roll and Pan-Fry to Perfection
Heat 2-3 tablespoons of neutral oil in a heavy skillet (like cast iron) over medium heat. On a floured surface, roll one coiled piece into a 7-inch circle, about ⅛-inch thick. Carefully place it in the hot oil. Cook for 2-3 minutes per side, pressing down gently with a spatula, until deeply golden brown and crisp. Drain on a wire rack or paper towels. Repeat with remaining pancakes, adding more oil as needed. Cut into wedges and serve immediately.
- Calories:320 kcal
- Protein:5 g
- Carbohydrates:38 g
- Sugar:1 g
- Salt:0.6 g
- Energy:1340 kJ
- Fat:17 g
There’s a specific, delicious itch that only a hot, savory pancake can scratch. It’s that craving for something crispy, golden, and resolutely satisfying that syrup simply cannot touch. For me, that craving is forever answered by a perfect plate of scallion pancakes. The first bite, shattering into a thousand flaky shards before yielding to soft, savory layers fragrant with green onion, is pure, uncomplicated joy. It’s a simple pleasure, yes, but one with a rich story woven into its dough.
The Humble History of Scallion Pancakes
Known in Chinese as cong you bing, these savory snacks have roots stretching back centuries across Northern China. They were the fuel of farmers and laborers—a clever, portable way to stretch flour and the abundant local spring onions into something hearty and delicious. This pancake recipe is a testament to rustic ingenuity, transforming basic pantry staples into a textural masterpiece. The genius lies in a simple laminated dough, creating those irresistible, buttery layers without any dairy at all.
The Secret to Flaky Perfection
What makes these cakes so special? It’s all about the lamination. Unlike a French pastry, we’re not using cold butter. Instead, a paste of oil, flour, and salt gets brushed between layers of dough before rolling and coiling. This paste steams during cooking, forcing the layers apart. The result is a pancake that’s shatteringly crisp on the outside, yet tender and almost pull-apart within. Achieving that iconic crispy Chinese pancake texture is easier than you think.
Mastering Your Scallion Pancakes
My pro-tip for these treats? Rest the dough. After mixing, let it relax under a damp cloth for a solid 30 minutes. This allows the gluten to relax completely, making the dough a dream to roll out thinly without snapping back. It’s the difference between a tough, chewy result and one that’s supremely flaky and light. Don’t rush this step—it’s non-negotiable for the best homemade scallion pancakes.
Serving & Pairing: Beyond the Soy Sauce
While a simple dip of soy sauce and vinegar is classic, I love to branch out. Try a bright, gingery rice vinegar dip, or a spicy chili crisp. For a full meal, pair them with a simple stir-fry or a warming soup. They’re also a fantastic vehicle for leftovers—tuck in some shredded roasted chicken or braised mushrooms. For a drink, a crisp, cold lager cuts through the richness beautifully, or try a light, floral oolong tea.
Variations & Substitutions: Make It Your Own
The basic dough is a blank canvas. Feeling Korean? Add seafood for a pajeon. For a vegan scallion pancake recipe, simply ensure your cooking oil is plant-based. A gluten-free scallion pancake can be made with a trusted all-purpose GF flour blend, though the texture will differ. You can mix chopped kimchi into the scallions for a spicy kick, or use chives for a different allium note. For an easy scallion pancake, some recipes use a simple batter for a quicker, crepe-like version. Experimenting is half the fun. Check out our recipe collection for more inspiration on these variations.
Make-Ahead Magic & Storage Tips
These are fantastic for meal prep. You can roll and coil the individual cakes, then freeze them raw, layered between parchment paper in a zip-top bag. Cook from frozen, adding a minute or two to the frying time. Leftover cooked pancakes reheat wonderfully in a toaster oven or a dry skillet to recrisp. They’ll never be quite as perfect as fresh, but they’re still delicious.
Your Scallion Pancake FAQs
Can I bake these instead of pan-frying?
You can, but you’ll lose that essential crispy, golden crust. Pan-frying in a generous amount of oil is key for the authentic texture of a fried scallion pancake.
My dough is sticky and hard to handle. What did I do wrong?
You likely added too much water. The dough should be soft and pliable, but not sticky. Dust your work surface and hands lightly with flour as you work. For more detailed troubleshooting on scallion pancake dough, I recommend the deep dives at Serious Eats.
What’s the difference between these and Korean pajeon?
While both are savory onion pancakes, Chinese versions focus on a laminated, flaky bread-like dough. Korean pajeon batter is more of a loose, crepe-like mixture, often loaded with additional ingredients like seafood or vegetables.
So, what are you waiting for? Dust off your rolling pin, grab a bunch of green onions, and get ready to fill your kitchen with the most incredible, savory aroma. The process is meditative, the payoff is immense, and I promise, once you’ve made your own, the store-bought version will pale in comparison. I’d love to hear how yours turn out—share your creations in the comments!
