Scallion Pancake Recipe: Scallion pancakes, or “cong you bing” (葱油饼) in Mandarin, are one of those mouthwatering street food delights that make you pause and savor each bite. These flaky, crispy, savory Chinese flatbreads are infused with the unmistakable aroma and flavor of green onions. Unlike traditional pancakes that are soft and fluffy, scallion pancakes are chewy and crunchy with layers that peel apart like buttery puff pastry. They’re a must-try for anyone who loves bold flavors wrapped in a satisfying, pan-fried package.
Whether you enjoy them as a snack, appetizer, or a side dish, scallion pancakes are surprisingly easy to make at home. You don’t need fancy ingredients or tools, just a few kitchen staples and a little patience. And the reward? Golden, crispy perfection with a soft, oniony center.
History and Cultural Significance
Scallion pancakes hail from China, where they’ve been a staple for centuries. Though simple in nature, they embody a kind of rustic comfort food that transcends time. In Chinese culture, these pancakes are often found at street food stalls, night markets, and dim sum restaurants. They’re a symbol of homestyle cooking – the kind of food passed down from grandparents and lovingly made in small kitchens.
Interestingly, scallion pancakes are also said to have inspired Italian pizza, as Marco Polo reportedly brought back the idea of layered dough to Italy after his travels in China. Whether fact or legend, it speaks to the universal love for doughy, fried treats across cultures.
Ingredients You’ll Need
Main Ingredients List
You’ll be surprised by how basic the ingredients are for scallion pancakes. You probably already have everything in your pantry.
- All-purpose flour – 2 cups
- Boiling water – ¾ cup
- Cold water – ¼ cup
- Salt – ½ teaspoon
- Vegetable oil (or sesame oil for flavor) – 2 tablespoons (plus more for frying)
- Scallions (green onions) – 4-5 stalks, finely chopped
These six ingredients form the base. No eggs, no yeast – just flour, water, and green onions. Yet when combined, they deliver an incredibly rich flavor and texture.
Optional Add-ons for Flavor
Want to put a little spin on the classic? Try these:
- Chili flakes or chili oil – for a spicy kick
- Garlic powder – adds a subtle depth
- Soy sauce – for a umami-rich dough twist
- White pepper or five-spice powder – to enhance the aroma
The base is versatile, so feel free to experiment once you’ve mastered the traditional method.
Preparing the Dough
Mixing the Dough Properly
Start by sifting your flour into a mixing bowl. Add the salt and stir to distribute evenly. Slowly pour in the boiling water while stirring constantly. This helps partially cook the flour, making it more pliable and creating that chewy texture we love. After that, add the cold water and mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes. The dough should become smooth and elastic. If it feels too sticky, add a touch more flour. If it’s too dry, wet your hands and continue kneading.
Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 30 minutes. This rest allows the gluten to relax, which makes rolling out the dough much easier later on.
Resting Time and Why It’s Crucial
You might be tempted to skip the resting step, but don’t. Resting is key. Think of it like letting the dough take a little nap before the workout (rolling and frying). Rested dough is easier to stretch, roll, and manipulate. It won’t shrink back or tear as easily, and the final texture will be much more tender and flaky.
Letting it rest at room temperature is ideal. If you’re prepping ahead, you can even refrigerate it for a few hours – just bring it back to room temp before working with it.
Rolling and Filling the Pancake
How to Roll Thinly Without Tearing
Divide your dough into 4 equal portions. Take one piece and roll it into a thin rectangle – the thinner, the better. Don’t worry if it’s not perfect; these are rustic and homemade after all.
Brush a thin layer of oil across the surface, then sprinkle salt evenly. This is your flavor layer. Next, scatter a generous amount of chopped scallions. Try to distribute them evenly to avoid thick clumps in one area.
Adding Scallions Evenly
Once the scallions are on, roll the dough like a jelly roll (from one end to the other). Then coil the roll into a spiral (like a cinnamon roll). Flatten the spiral gently with your hand, then roll it out again into a pancake shape, about ¼ inch thick.
This technique – roll, coil, flatten – is the secret to those glorious, flaky layers inside. It’s not just about taste, it’s about texture. That bite where you get a crispy edge followed by a soft, oniony middle? Pure joy.
Cooking the Pancakes
Ideal Cooking Temperature
Heat a pan over medium heat and add a couple of tablespoons of oil. Once hot, place your rolled-out pancake in the pan. Cook for 2-3 minutes on each side until golden brown and crispy.
Don’t rush it. Medium heat ensures the inside cooks through without burning the outside. Press down with a spatula occasionally to get even browning.
Tips for Achieving Crispy Texture
- Don’t skimp on oil – that’s what gives it the crispy crust.
- Use cast iron or non-stick pans for best results.
- Flip only once to keep layers intact.
- Let the pancake rest on a wire rack after cooking – this keeps it crisp instead of soggy.
Serving Suggestions
Dipping Sauce Ideas
Scallion pancakes are fantastic on their own, but dipping them in a flavorful sauce takes things to the next level. The contrast of the crispy pancake with a tangy, salty, and sometimes spicy sauce adds layers of complexity to each bite. Here are a few easy and delicious dipping sauce ideas:
Classic Soy Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp sugar
- Optional: minced garlic or a few chili flakes
Garlic Chili Soy Sauce
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 1 tsp garlic (minced)
- 1 tsp green onion (finely chopped)
Peanut Dipping Sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp warm water
- 1 tsp rice vinegar
- A pinch of sugar
These sauces can be whipped up in under a minute, and they add a powerful punch to your pancakes. You can even set up a mini sauce bar and let everyone choose their favorite!
Pairing with Other Dishes
Scallion pancakes are versatile enough to go with many meals. While they shine as an appetizer or snack, they can also be served as a side dish. Here are a few pairing ideas:
- Hot and Sour Soup – The warmth and spice pair beautifully with the crispiness of the pancake.
- Stir-Fried Vegetables – A plate of colorful veggies adds balance and nutrition.
- Egg Drop Soup – Light and fluffy soup makes a nice contrast to the dense pancake.
- Grilled Chicken or Tofu – Add a protein element to round out the meal.
Scallion pancakes also make great wraps! Fill them with shredded chicken, duck, or even mushrooms for a street-style wrap experience.
Storing and Reheating Tips
Best Way to Store Leftovers
Let’s say you made a batch, but you can’t eat them all at once (though we wouldn’t blame you if you did). Here’s how to keep them fresh:
- Fridge: Place cooled pancakes in an airtight container. They’ll stay good for up to 3 days.
- Freezer: Stack pancakes with parchment paper in between and store in a zip-top freezer bag. They’ll last about 1-2 months.
Always cool them completely before storing to avoid sogginess.
Reheating Without Losing Crispiness
No one likes a soggy pancake. Here’s how to reheat them like a pro:
- Skillet Method: The best way. Heat a small amount of oil in a pan over medium heat, and cook each side for 1-2 minutes.
- Oven Method: Preheat to 375°F (190°C), place the pancake on a baking sheet, and heat for 10 minutes.
- Avoid the Microwave: It makes them rubbery and kills that precious crisp.
Want to save time? Pre-cook the dough spirals and freeze them raw. When ready, defrost, roll out, and fry – fresh scallion pancakes anytime you want.
Common Mistakes to Avoid
Dough Handling Issues
Dough can be finicky, especially for beginners. Here’s what to watch for:
- Too Dry: Makes it hard to roll. Add water a teaspoon at a time while kneading.
- Too Wet: Makes it sticky and hard to shape. Dust with flour lightly, but don’t overdo it.
- Skipping the Rest Time: We mentioned it earlier, but it’s worth repeating – rest that dough! It’s the secret to soft, pliable pancakes.
Remember, making scallion pancakes is a bit like learning to ride a bike – awkward at first, but so satisfying once you get the hang of it.
Overcooking or Undercooking
- Undercooked: The middle might be gummy. Make sure your heat isn’t too high.
- Overcooked: You’ll end up with a hard, tough pancake. Watch them closely.
Medium heat, proper timing, and good pan coverage are the magic trio for perfect results.
Nutritional Information
Calories and Macros
Scallion pancakes are indulgent, but not over-the-top. A typical 6-inch pancake contains:
- Calories: ~250
- Carbs: ~35g
- Fat: ~10g
- Protein: ~4g
They’re not exactly health food, but when eaten in moderation, they’re a delightful treat.
Gluten-Free and Vegan Alternatives
The traditional recipe is already vegan, but not gluten-free. Want to tweak it?
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend. Add a pinch of xanthan gum to mimic gluten structure.
- Vegan Flavors: Add mashed tofu, shredded carrots, or mushrooms for extra heartiness and nutrition.
There’s no rulebook. You can turn these pancakes into anything your heart (and stomach) desires.
FAQs about Scallion Pancake Recipe
1. What ingredients do I need for scallion pancakes?
To make scallion pancakes, you’ll need all-purpose flour, boiling water, sesame oil, salt, and fresh scallions. Some recipes may also include additional flavorings like minced garlic or ginger.
2. How do I make the dough for scallion pancakes?
Begin by mixing flour and salt in a bowl. Gradually add boiling water, stirring until the mixture forms a dough. Let it cool slightly before kneading until smooth. This process helps create the layered texture that scallion pancakes are famous for.
3. Can I make scallion pancakes ahead of time?
Absolutely! You can prepare the dough and even shape the pancakes in advance. Keep them covered in the refrigerator. When you’re ready to eat, simply pan-fry them until golden brown.
4. What is the best way to cook scallion pancakes?
Heat a skillet with a moderate amount of oil over medium heat. Place the pancake in the skillet and cook until the bottom is crispy and golden. Flip and repeat on the other side. The key is to cook them slowly to ensure a crispy texture without burning.
5. Are there any variations to the basic scallion pancake recipe?
Yes, many variations add ingredients like eggs, shrimp, or beef to the dough. You can also experiment with different types of flour or oils to change the flavor and texture of the pancakes.
6. How do I serve scallion pancakes?
Scallion pancakes are traditionally cut into wedges and served hot. They pair wonderfully with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil. They’re perfect as an appetizer, snack, or side dish.
Final Thoughts and Variations
Try These Tasty Variations
Once you master the basic recipe, the sky’s the limit:
- Cheese & Scallion Pancakes – A sprinkle of shredded cheese makes them melty and irresistible.
- Spicy Kimchi Pancakes – Add chopped kimchi for a tangy, spicy twist.
- Stuffed Pancakes – Fill with sautéed mushrooms or ground meat before coiling and rolling.
Each version has its own charm, so don’t be afraid to get creative.
Make It Your Own
At the end of the day, scallion pancakes are about comfort, simplicity, and fun. They don’t need to be perfect; they just need to be yours. Play with the shape, size, filling, and flavors until you find your favorite combination.
Make a batch this weekend – your kitchen will smell amazing, and your taste buds will thank you.
