Crispy Flaky Scallion Pancakes Recipe Easy Homemade 5-Step Guide
A quick and easy recipe for crispy, flaky scallion pancakes with simple ingredients and a perfect balance of savory scallions and nutty sesame oil. Ideal for snacks, brunch, or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Chinese
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¾ cup (180 ml) boiling water
- ½ teaspoon salt
- 3 tablespoons vegetable oil or neutral oil
- 1 teaspoon sesame oil
- 4–5 stalks fresh scallions, finely chopped
- Optional: ¼ teaspoon ground white pepper
Instructions
- Make the dough: In a mixing bowl, combine 2 cups (250 g) all-purpose flour and ½ teaspoon salt. Slowly pour in about ¾ cup (180 ml) boiling water while stirring until dough starts to come together. Let cool slightly for 5 minutes.
- Knead the dough: Transfer to a floured surface and knead until smooth and elastic, about 5-7 minutes. Cover with a damp towel and let rest for 30 minutes.
- Prepare scallion filling: Finely chop 4-5 fresh scallions. Mix with 1 teaspoon sesame oil and a pinch of salt (and white pepper if using). Set aside.
- Roll and layer: Divide dough into 4 equal pieces. Roll one piece into a thin rectangle (~8×10 inches). Brush a thin layer of vegetable oil over dough, sprinkle scallion mixture evenly. Roll tightly like a jelly roll, coil into a snail shape, flatten gently, then roll again into a 6-inch pancake. Repeat with remaining dough.
- Cook the pancakes: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Fry each pancake 2-3 minutes per side until golden brown and crispy. Drain excess oil on wire rack or paper towels.
Notes
Use boiling water to partially cook the flour for a tender, flaky dough. Rest dough for at least 30 minutes to relax gluten. Roll dough thin and brush oil between layers for crispiness. Fry over medium heat to avoid burning. Dough and pancakes can be made ahead and refrigerated or frozen before frying.
Nutrition
- Serving Size: One 6-inch pancake
- Calories: 165
- Sugar: 1
- Sodium: 230
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: scallion pancakes, crispy pancakes, flaky pancakes, homemade scallion pancakes, easy snack, Chinese recipe, vegan pancakes