Scallion Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon fine sea salt until evenly combined.

Add hot water

Carefully pour 3/4 cup boiling water into the flour in a steady stream while stirring with a wooden spoon or chopsticks. Mix until dough begins to come together into coarse clumps.

Finish dough

Add 2 tablespoons cold water and 1 teaspoon neutral oil if needed. Continue mixing until a shaggy dough forms, then turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of flour or water as needed.

Rest dough

Form the dough into a ball, coat lightly with a little oil, place in a bowl, cover with a damp cloth or plastic wrap, and rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Prepare scallions

While dough rests, thinly slice 6 scallion stalks on the diagonal (both white and green parts) until you have about 1 to 1 1/4 cups loosely packed sliced scallions. Season with 1 teaspoon kosher salt, 1 teaspoon ground white pepper, and 1 teaspoon sesame oil; toss gently and set aside.

Portion dough

After resting, divide the dough into 4 equal pieces (for medium pancakes). Keep the pieces you are not working with covered to prevent drying.

Roll and oil

Take one piece and roll into a 7–8 inch circle about 1/8 inch thick on a lightly floured surface. Brush a thin layer (about 1/2 tablespoon) of neutral oil over the entire surface of the circle.

Add scallions

Evenly sprinkle about one quarter of the seasoned scallions over the oiled dough, leaving a 1/4 inch border around the edge.

Roll into log and coil

Starting from the edge, roll the dough tightly into a log (like a cinnamon roll). Then coil the log into a tight spiral (snail shape), tucking the tail underneath. Flatten the spiral gently with your palm.

Final roll

Using a rolling pin, roll the coiled dough gently into a 5–6 inch pancake about 1/8 inch thick. Repeat the process with remaining dough pieces and scallions.

Heat pan

Place a 10–12 inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat. Heat until shimmering but not smoking.

Pan-fry pancakes

Carefully transfer one pancake to the hot skillet. Fry for 2–3 minutes on the first side until golden brown and crisp, then add an additional 1/2–1 tablespoon oil around the edge and flip. Cook the second side 2–3 minutes until golden and pockets have formed. Adjust heat as needed so pancakes brown without burning. Repeat with remaining pancakes, adding oil as needed.

Drain and slice

Transfer cooked pancakes to a paper-towel-lined plate to drain briefly. Using a sharp knife or kitchen scissors, cut each pancake into 4 wedges while hot or just after resting a minute.

Serve

Serve warm with the dipping sauce (see below) or enjoy plain. For extra gloss and aroma, brush a tiny drizzle of sesame oil over the cut pancakes just before serving.

Whisk together 3 tablespoons soy sauce, 1 tablespoon black or rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon sugar until sugar dissolves. Stir in 1 teaspoon chili flakes if desired. Taste and adjust balance (add a splash of water if too salty or more sugar if too sharp). Serve in small bowls alongside pancakes.