Making Scallions Pancakes at home is easy, and they taste just like the ones at the restaurant! They’re doughy and flaky, with sesame and scallion flavor.

Flaky Scallion Pancake - Cut into Triangular Wedges on a Cutting Board
I have an awesome recipe to share with you this morning.  My friend David posted his scallion pancake making adventures on his Facebook status, and I thankfully happened to see it.
A rolled up Scallion Pancake, ready to fry
When I read through the recipe, I was REALLY intrigued, as it explained the scientific differences that come from using boiling water, and different rolling and spiraling techniques to get a flaky texture without any butter (huh???)  I knew I had to try it.

Rolling up the Pancake to enclose the scallions

Anything with scallions, I’m a fan.

Sliced Scallions on a Wooden Board

Flaky Scallion Pancake - Cut into Triangular Wedges on a Cutting Board

Flaky Scallion Pancakes

Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 55 minutes
Making Scallions Pancakes at home is easy, and they taste just like the ones at the restaurant! They're doughy and flaky, with sesame and scallion flavor.
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup boiling water
  • Up to 1/4 cup toasted sesame seed oil
  • 1 cup thinly sliced scallion greens
  • vegetable oil for cooking

Instructions 

  • Pulse to combine the flour and salt in the food processor, and with the machine running, drizzle in 3/4 cup of the boiling water. Process until the dough comes together in a clump around the blade (and if it doesn’t, drizzle in more water one tbsp at a time). Knead the dough into a smooth ball, and cover with a damp towel or plastic wrap. Let it rest at room temperature for 30 minutes.
  • Divide the dough into four even pieces and roll each into a smooth ball. Roll each ball out into an 8 inch diameter disk, and brush it with sesame oil. Roll it up into a jelly roll, then twist it into a tight spiral. Flatten with your palm, and re-roll into an 8 inch disk. Paint the disk with sesame oil again, then sprinkle with 1/4 cup scallions. Roll it up into a jelly roll again, twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat with the remaining pancakes.
  • Heat the vegetable oil in an 8 inch nonstick skillet over medium high, and when the oil is shimmering, cook the pancake for 2 minutes until the bottom is golden brown. Flip with tongs, and cook the other side for another 2 minutes. Drain on a paper towel, sprinkle with sea salt, cut into wedges, and enjoy!

Notes

Recipe adapted from Serious Eats

Nutrition

Calories: 371kcal, Carbohydrates: 49g, Protein: 7g, Fat: 16g, Saturated Fat: 1g, Sodium: 297mg, Fiber: 2g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer
Cuisine: Chinese
Author: Fifteen Spatulas