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Scallion Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Scallion Pancakes Recipe

Scallion or green onion pancakes are a ubiquitous Chinese street food, often eaten for breakfast. There are different styles in different regions. In the north, the scallion pancakes are thinner and use less oil. This version is thicker and uses more oil, giving it a crispy outer surface and chewy, softer interior. They're a hands-on, somewhat messy thing to make, but crispy, hot and irresistible to eat.

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At a glance

Prep
Total
Yield
6 pancakes, 12 servings
Nutrition information

Ingredients

Choose your measure:

  • 2 bunches (about 1 1/4 cups) scallions, washed and cut on the bias
  • 1/2 cup peanut oil
  • 2 tablespoons kosher salt
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 to 2 cups water
  • peanut oil to cover dough, plus more for frying

Instructions

  1. Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside.
  2. To make the dough: Put the flour in the bowl of a stand mixer fitted with a paddle. Turn the mixer on low speed, and as it's running, add 1 1/2 cups water in a steady stream. Mix until the flour is evenly moistened; it will likely look like oatmeal at first.
  3. Keep mixing for another minute; stop the mixer and touch the dough. It shouldn't be so wet that it coats your finger; but you should be able to pull up a bit of it by pinching it: it will be very stretchy. Add more water if the dough seems tight, and mix the dough at low speed for another 5 minutes.
  4. When the dough is smooth and very stretchy, pour enough peanut oil over the top to completely cover it.
  5. To shape the pancakes: Have some fold-over sandwich bags on hand. Pour a generous puddle of peanut oil into a baking sheet with a rim.
  6. Take a handful of dough and place it in the puddle of oil. Grease your fingers and spread the dough out in all directions until you can almost see through it.
  7. Scoop up 2 tablespoons of the filling mixture and spread it evenly over the dough. Working from the top, roll the dough into a log. Hang on to one end and coil the log into a spiral, pinching the ends together. Place the pancake in the waiting sandwich bag.
  8. To cook the pancakes: In a large, heavy frying pan set over medium heat, pour in enough peanut oil to coat the bottom of the pan to 1/4" deep. Heat the oil until you see ripples across its surface.
  9. On a greased plate, spread out the pancake until it's 3/8" thick and about 6" in diameter. Now the tricky part: Pick up the pancake with 2 hands and carefully place it into the oil. Cook for about 3 minutes, until the first side is golden brown. Using tongs, turn the pancake and cook for another 3 minutes, until golden brown.
  10. Remove the pancake from the pan and place on a cutting board lined with absorbent paper; turn it over to drain the second side. Repeat with the remaining pancakes. Cut each pancake into 8 wedges, and serve with dipping sauce.
  11. Yield: 6 pancakes, 12 servings.

Nutrition Information

  • Serving Size 95g, 1/2 pancake
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 265
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 963mg
  • Total Carbohydrate 30g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.