Chinese Pancakes Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Stir to combine.

Pour 1 cup boiling water into the flour gradually while stirring with a fork or wooden spoon until the mixture forms coarse crumbs and begins to come together (this is a hot-water dough to give pliability).

Add 1/4 cup cold water and 1 tablespoon vegetable oil, mix until a shaggy dough forms.

Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough feels too dry add up to 1 tablespoon more cold water; if too sticky, dust with a little flour.

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

After resting, divide the dough into 16 equal pieces (use a scale — each piece will be about 28–30 g if total dough is ~450g). Keep pieces covered so they don’t dry out.

Prepare scallion filling and oil

Combine the finely sliced scallions with 2 tablespoons toasted sesame seeds, 1/2 teaspoon five-spice powder (if using), and 1/2 teaspoon coarse salt in a small bowl. Stir to distribute evenly. Reserve.

Reserve 1 tablespoon vegetable oil for brushing during shaping; keep remaining oil for frying.

Roll and layer pancakes

Working with one dough piece at a time, dust lightly with flour and roll the piece into a thin rectangle roughly 6 x 4 inches (15 x 10 cm). Brush a thin layer (about 1/2 tsp) of the reserved vegetable oil over the surface of the rolled dough.

Sprinkle a thin, even layer of the scallion-sesame mixture over the oiled surface (about 1 tablespoon mixture per pancake).

Starting from the long edge, tightly roll the rectangle into a log. Twist the log lightly to tighten, then coil it into a round snail shape. Tuck the end underneath.

Flatten the coil gently with your palm, then roll it out carefully with a rolling pin into a disc about 4–5 inches (10–12 cm) across and 2–3 mm thick. Repeat with remaining pieces. Keep rolled pancakes covered with a cloth to prevent drying.

Pan-fry the pancakes

Heat a large nonstick or cast-iron skillet over medium heat. Add about 1 tablespoon vegetable oil and swirl to coat.

Place 2–3 pancakes (depending on pan size) in the skillet without crowding. Cook for 2–3 minutes on the first side until golden brown and crisp, then flip and cook another 1.5–2 minutes. Reduce heat slightly if pancakes brown too quickly before cooking through.

If pancakes are puffy and not crisp, press gently with a spatula to increase browning. Add another 1 teaspoon oil if pan gets dry between batches.

Transfer cooked pancakes to a wire rack or plate lined with paper towels. Repeat until all pancakes are cooked. Total cooking time per batch depends on pan size; expect about 25–30 minutes to cook 16 pancakes in multiple batches.

Whisk together 1/4 cup soy sauce, 2 tablespoons black or rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and 1/2 teaspoon chili flakes in a small bowl. Taste and adjust acidity or sweetness to preference.

Serve the sauce alongside pancakes for dipping.