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Scallion Pancakes
Scallion Pancakes
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Quick and flavorful scallion pancake recipe replicates restaurant-quality appetizer with just 4 ingredients.
Ingredients:
  • For the scallion pancakes:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder, optional
  • 3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary
  • 1/4 cup canola oil
  • 3 to 4 scallions, thinly sliced
  • For the dipping sauce:
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • Pinch red pepper flakes, optional
Instructions:
  • Prepare a flavorful dough by combining flour, salt, and garlic powder in a medium bowl. Pour in 3/4 cup of hot water and mix with a wooden spoon until fully incorporated. The dough may not be fully formed yet, but keep stirring until the flour absorbs all the water.
  • Combine and knead dough: Mix all dough pieces together using your hands in the bowl. If the dough remains dry, incorporate a splash of hot water, around 1 to 2 tablespoons, until fully absorbed. Knead for an additional 2 minutes until the dough feels moist and doesn't stick excessively to your hands.
  • Allow the dough to relax: Form the dough into a smooth ball and cover the bowl with plastic wrap. Rest the dough for 30 minutes.
  • Prepare the pancakes: Sprinkle flour on a work surface. Divide the dough into 4 equal pieces, working with one piece at a time. Roll each piece into a small ball and then use a rolling pin to shape it into a thin circle, about 7 to 8 inches in diameter. Leave the remaining dough pieces in the bowl.
  • Incorporate scallions into the dough: Brush dough with canola oil, ensuring all edges are coated, then evenly scatter sliced scallions.
  • Roll and flatten the pancake: Roll the dough into a log, curl it into a spiral shape, then flatten it with your hand and a rolling pin into a thin circle. Some scallions may peek out, which is completely fine. Transfer to a plate and repeat with the remaining dough pieces.
  • Let's cook the pancakes: Heat 2 teaspoons of canola oil in a small nonstick or cast iron skillet over medium heat. Pan fry each scallion pancake for 2 to 3 minutes per side until golden brown. Transfer to a plate as you go, adding more oil to the pan when needed.
  • Create the dipping sauce by combining all ingredients in a small bowl. Adjust the seasonings to taste by adding more soy sauce or vinegar if desired. Mix in any remaining scallions and a pinch of red pepper flakes for a hint of heat.
  • Cut the scallion pancakes into small wedges and serve immediately with the dipping sauce to enjoy them at their crispiest and best.

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