Scallion Pancakes | Spring Onion Pancakes | Video

Scallion pancakes (Spring onion pancakes). Your favorite flatbread just got a refreshing healthy touch with green scallions or spring onions. Here’s the foolproof recipe to recreate this Chinese classic at home. Flaky bites of pancakes dipped in the soy based sauce screams deliciousness from all angles.

When it comes to cooking with herbs and greens, I simply can’t go past the beautiful scallions or spring onions. They’re are very versatile and can be incorporated into a wide variety of recipes including omelet, soups, stews, stir fries, fried rice etc. To be exact, spring onions add a surprisingly delicious ‘wow’ factor to all your dishes.

These scallion pancakes or spring onion pancakes are obviously the best way to show off the beauty of these greens. I really love the specks of green in these pancakes. Best of all, they are totally nutritious.

Usually served as an appetizer along with the dipping sauce, these pancakes are made out of all-purpose (plain) flour and water. Just a simple combo of two basic ingredients from your pantry. Make sure you only use hot or boiling water to make the dough as it’ll activate the gluten in the pancakes resulting in flakier, crispier bites of perfection.

Even though scallion pancakes are called “pancakes”, technically, these are flatbreads made from rolled out dough. Now, once the smooth dough is ready, you can let it rest for about 15 minutes.

To achieve the best flaky texture, I’ve followed the techniques I used to make malabar parathas. And this means, rolling out the dough, creating a cylindrical shape, making coils, and rolling out again. We’ll also top them with plenty of sliced scallions to make them look fantastic.

Finally, cook them just like flatbreads. And done! The classic and best way to serve these scallion pancakes or spring onion pancakes is with the soy based dipping sauce. Trust me, these pancakes are scrumptious. Rave reviews from your friends and family is guaranteed!

More flatbread recipes:

• Naan
• Butter naan
• Malabar paratha (Parotta)
• Lachha Paratha (Layered flatbread)
• Chapati / Phulka (Whole wheat flatbread)

Scallion Pancakes | Spring Onion Pancakes | Video

Classic Chinese street food featuring layered paratha loaded with scallions or spring onions. Best served with the dipping sauce.

5 from 49 votes

Print Pin Rate

Course: Bread

Cuisine: Chinese

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Author :Nish Kitchen

Servings 10 pancakes

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Ingredients

MetricUS Customary

Scallion pancakes:

• ▢ 2 cups all-purpose flour plain flour
• ▢ Salt to taste
• ▢ Hot water approximately 1 cup
• ▢ 5 scallions or spring onions only green part, sliced thinly
• ▢ Oil

Dipping sauce:

• ▢ 3 tablespoon soy sauce
• ▢ 2 teaspoon rice wine vinegar
• ▢ 1 scallion spring onion, sliced thinly
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1 teaspoon grated fresh ginger
• ▢ 1 tablespoon water
• ▢ A pinch of sugar
• ▢ A pinch of red pepper red chili flakes

Instructions

Scallion pancakes:

• Place flour in a large bowl. Season with salt. Whisk to combine. Mix in hot water with a wooden spoon or chopsticks until a wet dough forms.
• Using your hand, knead the dough until it is smooth, about 8-10 minutes. Smear a little oil on top. Cover with plastic wrap (cling wrap) or damp towel and let rest at room temperature for 15 minutes.
• Roll out small balls out of the dough. Keep it covered all the time. Working with one at a time, roll out on a lightly oiled surface as thin as possible. Top with 3 tablespoon scallions or spring onions.
• Roll dough away from you into a thin cylinder. Starting at one end, roll again to create a coil. Gently press down to create a disc shape. Cover with wrap or damp towel, and repeat with remaining dough. If you have time, let rest at room temperature for about 15 minutes. Working with one disc at a time, roll out on a lightly oiled surface to a large round disc. Meanwhile, heat a pan (preferably a cast iron pan) over medium heat. Lightly brush with oil. Place the pancake in the pan. When one side turns brown and cooked, flip over to cook the other side. Repeat with the remaining dough discs.

Dipping sauce:

• Combine together soy sauce, rice wine vinegar, scallions, toasted sesame oil, ginger, water, sugar and chili flakes in a small bowl.
• Serve pancakes with the dipping sauce.

Video

Notes

- For a healthier version of this recipe, substitute all-purpose flour with whole wheat flour

Nutrition

Serving: 1g | Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 325mg

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