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Homemade Easy Scallion Pancakes photo
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Easy Scallion Pancakes

Crispy, savory scallion pancakes served with a tangy soy-vinegar dipping sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon salt
  • 1/2 cup hot water
  • 1/4 cup cool water
  • 4 tablespoons vegetable oil plus more as needed for frying and brushing
  • 1 cup scallions thinly sliced, green parts only
  • 4 tablespoons soy sauce for dipping sauce
  • 3 tablespoons rice vinegar for dipping sauce
  • 2 cloves garlic minced, for dipping sauce
  • 1 tablespoon honey for dipping sauce
  • 1 teaspoon sesame oil for dipping sauce
  • 1 pinch sesame seeds for dipping sauce

Instructions

  • Make the dipping sauce: whisk together 4 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 minced garlic cloves, 1 tablespoon honey, 1 teaspoon sesame oil, and a pinch of sesame seeds in a small bowl; set aside.
  • In a large mixing bowl, whisk the 2 cups all-purpose flour with 1 teaspoon salt.
  • Slowly stir in 1/2 cup hot water and mix with your hands until a shaggy dough forms, then work in 1/4 cup cool water until combined.
  • Turn the dough onto a floured surface and knead for about 10 minutes until smooth and no longer sticky, adding a little flour to the surface if needed; form into a smooth ball.
  • Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes.
  • Divide the rested dough into four equal pieces. Working with one piece at a time, roll it into a 7 to 8-inch circle on a lightly floured surface.
  • Brush the top of the circle lightly with vegetable oil, sprinkle with about one quarter of the 1 cup thinly sliced scallions, then fold the edges over the scallions and form into a ball; flatten slightly and roll again to a 7 to 8-inch diameter.
  • Place the rolled pancake on parchment or wax paper and repeat with the remaining dough pieces, separating each pancake with parchment and keeping uncooked pancakes covered with a damp cloth.
  • Heat about 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry each pancake until the bottom is lightly browned, about 4 minutes, flip and cook another 2 to 3 minutes until both sides are browned and cooked through; add more oil as needed.
  • Cut pancakes into quarters if desired and serve warm or at room temperature with the prepared dipping sauce.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Rolling Pin
  • Measuring cups and spoons
  • Spatula
  • Parchment paper or wax paper
  • Kitchen Towel

Notes

  • See the video near the top of the blog post for visual guidance.
  • Use hot tap water or microwave water about 1 minute; it should be hot but not boiling.
  • The cool water can be regular tap water or chilled with ice if needed.
  • Rolled pancakes can be frozen separated by parchment for up to 1 month; thaw completely before frying.
  • If you don't have all dipping sauce ingredients, plain soy sauce works as a substitute.
  • Leftovers keep covered for up to 3 days.