Scallion Pancakes

Super crispy and flaky on the outside and slightly chewy inside

80 3 minutes read

What makes Scallion Pancakes so iconic is their contrast of textures—crispy and golden on the outside, soft and chewy inside.

The dough, made from simple ingredients like flour, hot water, and salt, is layered and rolled to create that signature flakiness. Then it’s pan-fried to golden perfection. No yeast, no waiting—just crunchy, savoury satisfaction in every bite.

They’re perfect for snacks, appetisers, or late-night cravings. In a large mixing bowl, combine 2 cups of flour and ½ tsp of salt. Slowly pour in ¾ cup hot water, stirring with chopsticks or a wooden spoon. When the dough becomes shaggy, knead it with your hands in the bowl until it comes together.

Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Dough should be soft but not sticky. Add a teaspoon of flour if it’s too wet. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes at room temperature.

Wash and finely chop your scallions, both green and white parts. In a small bowl, combine: ¼ cup neutral oil, Optional: ½ tsp five-spice powder or 1 tsp sesame seeds and a pinch of salt for flavour.

This flavoured oil not only helps create crispy, golden layers, but it also prevents the dough from sticking to itself during rolling. Once rested, divide the dough into 4 equal pieces. Roll each into a ball, cover with a towel to prevent drying.

Take one dough ball and roll it into a very thin rectangle or oval (about 9×6 inches), then brush the surface with a thin layer of flavoured oil using a brush or spoon. Sprinkle about 2 tablespoons of chopped scallions evenly over the surface.

The Coil Technique: Roll the dough up tightly from the long edge, like a jelly roll. Now coil the rolled-up log into a spiral, like a cinnamon bun.

Press down gently with your palm, then use your rolling pin to flatten into a round pancake about 6–7 inches in diameter. Be gentle — don’t squeeze the scallions out or tear the dough. Repeat with the other dough balls.

Heat 1–2 tbsp oil in a skillet over medium to medium-high heat, and when hot, place one pancake in the pan. Fry for 2–3 minutes on each side, gently pressing with a spatula to ensure even browning.

Flip carefully and fry until golden brown and crispy on both sides. Don’t rush — medium heat allows the inside to cook through without burning the outside.

Drain on paper towels. Repeat with remaining pancakes, adding more oil if needed. For that street-style flakiness, after frying each pancake, use two spatulas to gently “smash” the pancake from opposite edges, or clap it between your hands while still warm (careful—hot oil!).

This separates the layers a bit for maximum crisp-chew contrast.

Pro Tips for the Best Pancakes:

Use hot water – This helps partially cook the flour, making the dough more pliable and less chewy.

Rest the dough – Resting develops gluten and makes rolling easier.

Layer properly – The coiling method is key to getting flaky layers.

Don’t skimp on scallions – They’re the star!

Medium heat = best crisp – Too hot, and it burns before cooking through.

How to Serve:

Dipping Sauce (Easy & Essential):
Whisk together:

2 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sesame oil
½ tsp sugar
1 clove minced garlic
Optional: chilli oil or chilli crisp

Presentation Ideas:

Cut pancakes into wedges and stack on a platter
Garnish with extra scallions or a drizzle of chilli oil
Serve with tea, congee, or other dim sum dishes

There you have it — your complete, detailed guide to perfect scallion pancakes. Crispy, flaky, and packed with green onion goodness, these savoury flatbreads are endlessly snackable and surprisingly simple to make.

Whether you’re serving them for brunch, as a side, or a midnight craving, they never disappoint. Time to roll, fry, and feast.