Chive Pancake Recipe

Mix dry ingredients

In a very large mixing bowl, whisk together 4 cups all-purpose flour, 2 teaspoons salt, and 1 teaspoon white pepper until evenly combined.

Add eggs and water

Crack 4 eggs into the flour mixture and whisk briefly. Gradually add 4 cups cold water while whisking to form a thin, smooth batter. The batter should be pourable and slightly thinner than pancake batter (similar to crepe batter).

Rest batter

Stir in 2 tablespoons vegetable oil to help the batter cling and rest the batter 15–20 minutes at room temperature to hydrate the flour.

Prepare chives and scallions

While batter rests, rinse and trim the chives. Pat dry and cut into 1-inch pieces until you have about 8 cups. Thinly slice enough scallions to yield 2 cups. Combine chives and scallions in a large bowl.

Season greens

Toss the chives and scallions with 2 tablespoons sesame oil and 3 tablespoons toasted sesame seeds. Set aside.

Preheat pan and oil

Place a large nonstick or well-seasoned cast-iron skillet over medium heat. Add about 1 tablespoon neutral oil and swirl to coat. Maintain medium heat; the stove should register roughly 325–350°F (moderate) if you use an infrared thermometer.

Pour batter

Stir the batter briefly to recombine. For each pancake, pour about 1/4 cup batter into the heated skillet and immediately tilt/rotate the pan to spread into a thin round (approximately 6–7 inches). Work in batches so you have room; this recipe yields about 60 small pancakes when using 1/4 cup batter each.

Add chives

Quickly sprinkle and press a heaping tablespoon of the chive-scallion mixture evenly over the wet batter. The greens should adhere to the batter; press gently with the back of a spoon so they make contact.

Fry first side

Cook for 1–1.5 minutes, until the edges set and the underside is golden and crisp. Add a few drops (about 1/2 teaspoon) of oil around the edges if the pan looks dry to promote crisper edges.

Flip and finish

Carefully flip each pancake with a spatula and cook the second side 30–45 seconds until just golden. Transfer to a wire rack or paper-towel–lined tray to cool slightly. Repeat, adding oil to the pan as needed, until you make approximately 60 pancakes.

Keep warm

If making ahead, hold finished pancakes on a baking sheet in a 200°F (95°C) oven for up to 30 minutes to keep them warm and crisp before serving.

Whisk together 1 cup soy sauce, 1/2 cup black vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon minced fresh ginger, and 1/2 teaspoon red pepper flakes (if using). Taste and adjust sweetness or acidity. Serve in small bowls alongside the pancakes.