Scallion pancake, also known as Spring onion pancake (green onion pancakes), is a famous Chinese street food that is enjoyed mostly for breakfast or as a starter. It is made with simple flour dough and layered generously with 5 spice oil paste, finely minced spring onions. Then it is pan fried in oil until golden, flaky and irresistibly crunchy.
Scallion pancake
Easy Scallion pancakes is easy to make and taste delicious with a cup of tea or coffee. This pancakes is one of Chinese famous recipe. This can be served with either some side dishes or even with a bowl of soup. This is typically had as a snacks.
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About Scallion Pancakes
Scallion pancake or Spring onion pancake is a popular Chinese flatbread made with flour, spring onion, salt, Chinese 5 spice, baking powder, sugar and oil.
The dough is kneaded so soft then folded and layered with finely chopped scallions, which gives the pancake its signature flaky and flavourful taste.Â
The origin of this pancake is believed to be from Shanghai, but its layered texture and process of making is quite similar to our Indian paratha. These savoury pancakes are often served in Chinese restaurants as a starter along with hot and tangy soy dipping sauce.
Over time, it became one of the most loved starters around the world for its simplicity and satisfying crunch.Â
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One of the best things about making this pancake is the irresistible aroma from spring onions sizzling in hot oil which instantly makes you feel hungry.
While the ingredients are simple, the layering process requires a bit of patience. And that’s what makes the pancake truly a special one.Â
It is an incredibly versatile recipe that you can customize with herbs, seasoning, spices for a twist in flavour.
The Chinese 5 spice mix adds unique authentic aroma to the pancakes. For making homemade 5 spice mix, grind together 1 star anise, 3 cloves, 1 stick Chinese cinnamon (cassia), 1 teaspoon Sichuan peppercorns, and 1 teaspoon fennel seeds
Serve these scallion pancakes hot with soy sauce, tomato ketchup or any of your favourite dipping sauce.Â
Overall, it is a crispy, flaky and flavourful bread that is so comforting and addictive that you’ll find yourself making it again and again.
This savoury and delicious pancake tastes best when served hot with soy based dipping sauce or tomato ketchup.
Ingredients
- All purpose flour : All purpose flour is traditionally used to make the dough. It makes the pancake soft, chewy and creates flaky layers when folded and cooked in oil. You can also replace it with whole wheat flour or use a mix of both.Â
- Salt : Salt enhances the taste and overall flavour. Adjust according to your preference.Â
- Sugar : A spoon of sugar is used to balance the spring onion flavour and helps in browning the pancake while cooking.Â
- Baking powder : helps create light and flaky soft pancakes.
- Oil : Use any neutral flavoured oils to cook the pancake. This helps to create crispy and flaky layers outside and keeps the dough soft inside.Â
- Water : Water is added to the flour to form a smooth dough. Adjust the quantity according to the flour you use.Â
- Chinese 5 spice powder : used to make a paste which is applied all over the pancakes to add flavour. It has star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds as main ingredient.
- Spring onions / Scallion : Spring onions or Scallions is the main ingredient that gives the pancake its signature aroma and flavour when cooked. Use fresh and good quality spring onions for the classic taste.Â
Step by Step Pictures
pancake dough
1)Take water in a bowl. Add in salt and sugar to the water and mix well until the sugar is melted.
2)Add in plain flour, baking powder into the water and mix it well to bring the dough together.
3)Once the dough comes together, transfer it to a work surface. Knead it well until it forms a soft dough.
4)Apply oil all over the dough. Cover and let it rest for 1 hour.
Making spice paste
5)Take plain flour, salt, Chinese 5 spice powder, oil to make a paste. This is used to apply all over the rolled pancake.
6)Mix well until the mixture forms a paste.
Chop spring onions
7)Take spring onions, give it a good wash. cut off the roots of the scallions.
8)Chop it into fine pieces. Set aside till use.
Shaping pancakes
9)Take the rested dough. Divide it into equal portion. Shape it into smooth ball.
10)Now time to roll the pancake. Take your green onions, spice paste and the dough.
11)Roll the dough into thin sheet. Take your time and roll it as thin as possible.
12)Spread the spice oil paste, sprinkle green onions all over it.
13)Now roll the pancakes to a long rope like.
14)Seal the sides and roll it tight.
15)Use knife or dough scraper to cut it in the middle to open up the rope.
16)Now twist it and spiral it.
17)This way it creates lots of layers and lots of spirals.
18)Like this.
Rolling Pancakes
19)Dust the pancakes lightly with flour. Gently press with rolling pin and roll it.
20)Roll it thin.
Cooking Scallion pancakes
21)Heat a pan on medium high heat. Once the pan is hot, place the pancake on the pan. Let it cook for 30 seconds till the top looks dry.
22)Flip over and apply oil generously. Let it cook for few more minutes. Flip again and drizzle oil as needed. Cook both sides till golden brown and crispy.
23)Crush the pancakes lightly to release the layers.
24)crispy scallion pancakes ready to serve. Cut into triangles. Serve with soy dipping sauce.
Expert Tips
- Add warm or hot water to knead the dough. Don’t use cold water. This helps to make a soft and smooth dough.Â
- Rest the dough at least for 30 minutes or an hour before rolling.
- To enhance the taste and flavour, add garlic powder, paprika or chilli flakes along with spring onions while rolling.Â
- Cook the pancakes on low to medium heat to cook evenly.
- Sprinkle black sesame seeds on top of the pancake for extra crunch and authentic street style look.
Storage & Serving
Cool the pancakes completely before storing. Place a parchment paper or aluminium foil in between layers to prevent sticking. Stack the pancakes and store them in an airtight container and refrigerate for 3 to 5 days.Â
Serve the crispy and flaky scallion pancake hot with soy based dipping sauce, chilli oil, chilli sauce for authentic Chinese taste.Â
FAQÂ
Yes, resting the dough is very important. It should rest for at least 30 minutes to an hour. This makes the dough easier to roll and create a soft pancake.Â
Serve scallion pancake hot with simple soy based sauce, chilli sauce or tangy tomato ketchup to enjoy with. These sauces compliment well with the savoury pancake.Â
Well, you can customize your pancake by adding toasted sesame seeds, minced garlic, finely chopped cilantro, chilli flakes along with scallions to make it extra tasty and flavourful.Â
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Chinese Flaky Scallion Pancakes Recipe (Green Onion Pancakes )
Scallion pancake, also known as Spring onion pancake (green onion pancakes), is a famous Chinese street food that is enjoyed mostly for breakfast or as a starter. It is made with simple flour dough and layered generously with 5 spice oil paste, finely minced spring onions. Then it is pan fried in oil until golden, flaky and irresistibly crunchy.
Nutrition
Nutrition Facts
Chinese Flaky Scallion Pancakes Recipe (Green Onion Pancakes )
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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