Sunday, October 23, 2011

Scallion Pancakes

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For some reason, I've had savory pancakes on the brain lately. Maybe its due to the sudden change in temperature—food that is warm and bread-like just tastes really good to me around this time of year. Besides tasting really fantastic (think greasy, crispy, savory), I love the process-oriented method for creating these. The repeated kneading, rolling, coiling and shaping steps required is meditative and relaxing, and taking the first bite into one of these fresh-off-the-skillet pancakes is completely and blissfully comforting. Adapted from Serious Eats.

for the dipping sauce
2/3 cup mirin
4 TB soy sauce
1 tsp red chili flakes
1 tsp lime juice
1 tsp grated ginger
1 tsp grated garlic
1 tsp sugar

for the pancakes
2 cups flour
1 cup boiling water
toasted sesame seed oil
2 cups thinly sliced scallion greens
olive oil for frying

Whisk together the dipping sauce ingredients. Set aside.

Blend together the flour and water until smooth, using either a food processor or the flat beater attachment with a KitchenAid mixer. Form into a ball and place in a greased bowl. Cover the bowl with a damp towel and let it sit for about 30 minutes.

Remove the dough from the bowl and knead a few times on a floured surface. Separate the dough into four round spheres.

Using a rolling pin, flatten out the first sphere into the thinnest, roundest shape possible. Place about a tablespoon of the toasted sesame oil in the center. Using a pastry brush, distribute the oil so it covers the top of the pancake, adding more oil as needed.

Now, roll up the pancake tightly, so it forms one long, thin cylinder. Coil the cylinder into a round shape, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin round pancake.

Take a handful of the chopped scallions and scatter them evenly across the surface of the pancake.
Roll up the pancake tightly, so it forms one long, thin cylinder again. Coil the cylinder into a round shape again, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin, round pancake. Set aside and make the other three pancakes.

Heat 1-2 tablespoons of olive oil in a flat-bottomed skillet over medium-high heat. Place one of the prepared pancakes in the skillet and fry until golden brown (about 4-5 minutes) on each side, regreasing the skillet as needed.

Using a pizza slicer, cut into wedges and serve with the dipping sauce and any extra chopped scallions.


  1. I always used to love getting scallion pancakes with Chinese takeout but making them at home sounds like a nice treat.

  2. Beautiful scallion pancakes! I've been meaning to make some off the SE post--can't wait to give your veganized version a whirl!

  3. Gave you the Liebster award.

  4. Thanks Linda -- I'm very flattered!

  5. These sound lovely. I wonder how a gluten free flour would work in this recipe?

  6. Thanks Amanda -- Not sure how a gf flour would work, but came across this gf recipe that sounds amazing: I hope you can try these out -- I'm still deciding which is more fun: eating them or making them!

  7. ooooh! I LOVE scallion pancakes, and I have had thoughts of making them for YEARS, but still have never tried it. Thanks for the recipe, I'll definitely bookmark it!


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