Scallion Pancake Recipe

Combine dry ingredients

In a mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt until evenly distributed.

Add water

Pour in 3 tablespoons warm water and 3 tablespoons hot water gradually while stirring with a wooden spoon or chopsticks until the dough starts to come together and no dry flour remains. If needed, add up to 1 tablespoon more warm water to bring dough together.

Knead

Turn the shaggy dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and slightly elastic. Add the 1 tsp oil during kneading to help smooth the dough.

Rest

Shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare scallions

While dough rests, trim root ends of 4 scallions and discard any wilted green parts. Finely slice the white and green parts on a diagonal until you have about 1/2 to 3/4 cup sliced scallions. Toss with 1 tsp kosher salt and set aside to soften; drain any excess moisture by gently squeezing if needed.

Divide dough

After resting, turn the dough onto a lightly floured surface and divide into 4 equal pieces (for 4 pancakes). Keep unused pieces covered to prevent drying.

Roll out and oil

Take one piece and roll into a thin rectangle about 7–8 inches long using a lightly floured rolling pin. Brush a very thin layer of sesame oil over the surface (about 1/4 tsp per pancake) or use a bit of neutral oil if preferred.

Add scallions and season

Evenly sprinkle one quarter of the prepared scallions over the oiled dough, leaving a 1/4-inch edge. Lightly sprinkle with a pinch of extra salt if desired.

Roll and coil

Starting from the long edge, roll the dough tightly into a log. Then coil the log into a round snail shape, tucking the end underneath. Flatten the coil gently with your palm.

Final roll

Dust with flour and roll the coiled dough into a 5–6 inch pancake, about 1/8–1/4 inch thick. Repeat for remaining dough pieces.

Heat pan

Heat a 10–12 inch heavy skillet or cast-iron pan over medium heat. Add about 1 tablespoon neutral oil and swirl to coat the surface.

Fry pancakes

Place one pancake in the hot pan. Fry until the underside is golden brown and crisp, about 2–3 minutes. Flip and add another 1 tablespoon oil around the edge, then fry the second side for 2–3 minutes until golden and crisp. If thicker pancakes need more time, reduce heat slightly and cook until cooked through and crisp outside.

Drain and repeat

Transfer cooked pancake to a wire rack or paper towel-lined plate. Repeat with remaining pancakes, adding oil as needed. For extra crispiness, press pancakes gently with a spatula while cooking to ensure even contact with the pan.

Slice and serve

Let pancakes rest 1 minute, then slice into wedges and serve hot with the dipping sauce.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar or honey, and 1/4 teaspoon chili flakes (optional) in a small bowl. Adjust to taste and serve alongside pancakes.