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Scallion Pancakes
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Scallion Pancakes

Prep Time1 hr 10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Course: Appetizer
Cuisine: Chinese
Servings: 8


  • 2 1/2 cups all purpose flour
  • 1/2 cup canola oil any neutral oil can be used - corn/vegetable/safflower/sunflower/rice bran
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 1 cup thinly sliced scallions
  • Dipping Sauce Ingredients:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper
  • 2 teaspoons sugar
  • 1/4 cup sliced scallions
  • 1 teaspoon minced ginger


  • First make the sauce to give the flavors time to infuse while you make the pancakes.
  • Combine soy sauce, vinegar, pepper and sugar in a bowl. Whisk to combine. Add scallions and ginger. Stir to combine. Set aside until ready to use.
  • In a large bowl with the flour, add 1 cup of warm water. Knead to make a stiff dough. Cover with a damp towel and leave to rest for 30 minutes.
  • In a small bowl, combine the canola and sesame oil and mix to combine.
  • Divide the dough into four equal portions and roll into balls.
  • On a well floured surface, roll out one of the balls into a rectangle as thin as possible, approximately 9x12"..
  • Brush the top with oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 cup of the scallions.Starting at the long end, roll tightly. The dough will elongate as you roll to about 18". Cut into two pieces and roll into a coil. Repeat with the other 3 pieces of dough, cleaning the board with a paper towel before each dough you roll out to remove any oil.
  • Flour the board well. Take one of the coils and roll into a 8" circle.
  • Heat a skillet with just enough oil to coat the bottom of the pan.
  • Add rolled out dough the pan and cook until golden brown on both sides. Repeat until all the dough has been cooked.
  • Serve with sauce.