Tag Archives: Chinese appetizer

Scallion Pancakes


I know I said that I was going to make lemon crinkle cookies for this post…but I lied. Okay, technically, I didn’t lie. I will make it soon. It’s in my head constantly so the baking adventure for the cookies will start soon. However…while I was lounging around today, watching Food Network, I saw Guy Fieri making scallion pancakes (I do not know why I was even watching his show, I’m really not his biggest fan). But after seeing the pancakes, I had a craving for it. I have a lot of good memories associated with these “pancakes”. Surprisingly, when I told a few people I was going to make scallion pancakes, their reactions were either of the disgusted or confused variety. They pictured the typical sweet pancakes with the addition of scallions. These “pancakes” are not really pancakes – they’re similar to flat breads – with the addition of scallions.

Now I had no idea how to make it so obviously scoured the web for it. So this recipe has been followed: Scallion Pancakes.

It is very simple to make. It takes all of an hour at the most to make it.

This recipe was a little hard to follow so I watched the video attached the recipe and it made more sense so I suggest doing the same.

1. Added a cup and a half of flour to a large bowl:


2. Add half a cup of warm water to the bowl of flour:

flour with water

3. Mix the dough and water together until it forms a dough. Additional water may be needed. If the dough is sticky, add some flour. The measurements are not exact – feel it as you go along. After forming a dough, flour a clean surface and knead the dough for five minutes. Place the dough in a greased bowl, roll it around so it shines with the oil, and leave it wrapped with saran wrap or a slightly damp paper towel for 30 minutes:


4. After 30 minutes, flour the surface again and pull out a section of the dough, about the size of a golf ball, maybe a little bigger and roll it out. It has to be thin but not so thin, you can see through the dough.

flattened dough

5. Add some oil to the flattened dough, sprinkle some salt and some scallions:

dough with scallions

6. Roll it up tightly into a cylinder then take one end and roll it toward the other end so the end results resemble a snail:

rolled up cylinder

dough rolled up

7. Roll out the dough again to the same thinness. At this point, I couldn’t wait to add it to the pan already…but I had to wait until the whole dough was used up. It should yield about 4-5 pancakes. After you are done with the dough, grease up a flat pan, turn the fire to medium-high, and throw them on, one by one:

on the pan

8. Each side does not take long – 2-3 minutes per side. It is rather similar to making chapathis – a south Indian flat bread, similar to naan.

Here was the finished product:


You can eat it like this. You can eat it with soy sauce or chili sauce. You can eat it rolled up with whatever you like: chicken, eggs, vegetables, etc. It’s pretty versatile! It is also less greasy than the ones you get from Chinese restaurants which is always a plus.

Next time I make it, I am going to experiment by using rice flour and maybe garlic instead of scallions. That way, my brother can eat to his heart’s content.

Happy days! Maybe my next post will be about lemon crinkle cookies…who knows? Stay tuned to find out on this riveting drama.