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Scallion pancake is a savory Chinese flatbread layered with oil and fresh scallions. Crispy on the outside and tender inside, it's a beloved breakfast staple in China served with soy sauce or chili oil for dipping.
Prep
45 min
Cook
15 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Mix flour with salt and gradually add hot water while stirring until a shaggy dough forms
Knead the dough for 8-10 minutes until smooth and elastic, then let it rest for 30 minutes covered
Divide dough into 4 equal portions and roll each into a thin circle about 8 inches in diameter
Brush each circle generously with sesame oil and sprinkle chopped scallions and salt evenly across the surface
Roll the circle tightly from one end into a long rope, then coil it into a spiral
Gently flatten the coil back into a 6-inch pancake by pressing with your palms
Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering
Cook each pancake for 2-3 minutes per side until golden brown and crispy, pressing gently with a spatula
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