Scallion Pancake Recipe
Delight in our crispy Scallion Pancake, where layers of flaky, golden-brown dough are infused with vibrant green scallions. Perfectly pan-fried to achieve a satisfying crunch, each bite reveals a savory, aromatic flavor that pairs beautifully with our zesty dipping sauce. A must-try appetizer that will transport your taste buds to the streets of Asia!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Ingredients
Method
Cooking Directions
Make the Dough
In a large bowl, combine flour and salt. Gradually pour in hot water, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the Filling
After the dough has rested, divide it into four equal pieces. Roll one piece into a thin circle on a floured surface. Brush with vegetable oil and sprinkle with sesame oil and chopped scallions.
Roll and Shape
Roll the circle into a log, then coil it into a spiral. Flatten it gently with your hands, then roll out again into a flat circle.
Cook the Pancake
Heat a non-stick skillet over medium heat and add a little oil. Place the pancake in the skillet and cook for about 2-3 minutes per side, or until golden brown and crispy. Repeat with remaining dough.
Serve
Cut the pancakes into wedges and serve warm, optionally with soy sauce or vinegar for dipping.