Flaky Scallion Pancakes

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.


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.

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.

Anything with scallions, I’m a fan.

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5 from 3 votes

Flaky Scallion Pancakes

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.
Course Appetizer
Cuisine Chinese
Keyword scallion pancakes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings 4
Calories 371kcal

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