Scallion Pancake
Flaky layers, crispy exterior, chewy inside — every bite packed with scallion goodness. The ultimate afternoon snack.
Prep Time
30 min
Cook Time
10 min
Difficulty
Medium
Servings
4 servings
Allergen Warning
This recipe contains: Gluten
Ingredients (6 items)
- All-purpose flour300 g
- Hot water150 ml
- Chopped scallions80 g
- Salt1 tsp
- White pepper powder0 ½ tsp
- Cooking oil3 tbsp
Instructions
- 1
Pour hot water into the flour and mix with chopsticks until shaggy. Knead into a smooth dough.
Hot water dough makes the pancake soft and pliable.
- 2
Cover with plastic wrap and rest for 20 minutes.
- 3
Divide dough into 4 portions. Roll each thin, brush with oil, and sprinkle with salt, pepper, and scallions.
Pat scallions dry to prevent soggy layers.
- 4
Roll into a log, coil into a spiral, flatten, and roll out into a round pancake.
- 5
Heat oil in a pan and pan-fry over medium-low heat until both sides are golden and crispy.
Low Heat - 6
Cut into wedges and serve hot.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
How do I make scallion pancakes crispy?▾
The key is the hot-water dough method and sufficient resting time. Use hot water to make the dough softer and crispier when fried. Rest for at least 30 minutes. Use enough oil and medium heat when pan-frying.
Can I freeze scallion pancakes?▾
Yes! Layer rolled-out pancakes between parchment paper and freeze for up to 1 month. Pan-fry directly from frozen over low heat.
