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.
Flaky Scallion Pancakes
- 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
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
10 Comments on “Flaky Scallion Pancakes”
I’m curious – are these like pajeon (which I looove) or are they more like Chinese scallion pancakes ? I feel like there is a difference but I’m no expert on either. Pajeon seem a little more tender/soft in the middle than Chinese ones which seem crispy through and through. Thanks! (Just found your website and am enjoying it — my panna cotta with raspberry gelee are in the fridge and will be Christmas dessert!)
Hi Eve, they’re not like pajeon (my mom is from South Korea so I ate it a lot growing up). I’d say this is more doughy and pita-like. Still delicious and worth trying though! Hope the panna cotta was enjoyed!
great recipe…what kind of camera do you use for you pictures?
I’m not sure I remember if I was using a Nikon D5100 at the time or an older camera. But some sort of entry level Nikon DSLR.
These look delicious! I had my favorite spatula snap last week, it was a sad day!
Very yummy! I made them for breakfast this morning and didn’t have sesame oil but used sunflower oil instead and they were delicious!
YAY! Yes it’s great how the folding and spiraling creates layers without using butter (like puff pastry style).
I have never heard of scallion pancakes but this looks too easy and delicious to pass up! I know what I’m making the next time I pick up scallions!
I made these and they were awesome!
May your spatula rest in “piece”. Great tutorial. Scallion pancakes are so good. You get 10 spatulas for this post….