My Favorite Homemade Scallion Pancakes Recipe – Crispy, Flavorful, and So Easy!
Hey there! If you love crispy, savory snacks with a little kick, you are going to adore making scallion pancakes at home. I remember the first time I tried these crunchy delights – they were so addictive and perfect with a spicy soy dipping sauce. What I love most is how simple the ingredients are, but the flavors are incredible. Plus, making them yourself means you get to control how crispy or soft you want them. Let me take you through the recipe, some tips I use, and a few fun ideas to make this dish your own.
Why I Love Scallion Pancakes – Nutritional Benefits
Scallion pancakes aren’t just tasty; they have some nice nutritional perks too! Scallions (or green onions) are packed with antioxidants and vitamin K, which is great for your bones and immune system. Using vegetable oil in moderation keeps it lighter than deep-fried snacks, and you can tailor the amount of oil you use in cooking. Plus, this recipe is vegetarian-friendly, making it a great choice if you’re looking to add more plant-based options into your meals without sacrificing flavor.
Fun Ways to Make Scallion Pancakes Your Own
- Spicy Twist: Add finely chopped fresh chili peppers into the dough for an extra spicy kick.
- Cheesy Upgrade: Sprinkle some grated cheese like mozzarella or cheddar over the scallion layer before rolling the pancakes for a gooey surprise inside.
- Gluten-Free Version: Try swapping regular flour for a gluten-free blend, but note you might need a touch more water for the dough.
- Herb Infusion: Mix finely chopped herbs like cilantro or chives with your scallions for extra freshness.
Step-by-Step Scallion Pancakes Recipe
Ingredients You’ll Need
- 2 cups all-purpose flour
- About 3/4 cup warm water
- 1/2 teaspoon salt (for the dough)
- 4-5 scallions (green onions), finely chopped
- 3 tablespoons vegetable oil (for brushing)
- Vegetable or canola oil (for frying)
For the dipping sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (adjust to your taste)
- 1/2 teaspoon sugar (optional)
- 1 clove garlic, minced (optional)
Making the Pancakes – Follow These Easy Steps!
- In a mixing bowl, combine the flour and salt.
- Slowly add the warm water, stirring as you go until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until it’s smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes – this makes the dough easier to roll out.
- Divide the rested dough into 4-6 equal pieces, depending on how big you want each pancake.
- Take one piece and roll it out into a thin rectangle or circle, about 1/8 inch thick.
- Brush the surface evenly with vegetable oil, then sprinkle a generous amount of chopped scallions all over.
- Roll the dough tightly from one edge into a log. Then coil this log into a spiral shape.
- Press down the spiral gently with your palm, then roll it out again into a pancake roughly 1/4 inch thick.
- Heat a non-stick or cast iron skillet over medium heat, adding just enough oil to coat the bottom.
- Place the pancake in the pan and fry for 2-3 minutes on each side, until golden brown and crispy. Adjust the heat if it starts to brown too fast.
- Remove the pancake and lay it on paper towels to drain any excess oil.
- Repeat with the remaining dough pieces.
- Whisk together the dipping sauce ingredients until the sugar dissolves.
- Stack your pancakes on a plate, sprinkle some extra scallions or chili flakes if you like, and serve immediately with the dipping sauce.
Smart Tips to Make Perfect Scallion Pancakes Every Time
- Don’t rush the resting: Letting your dough rest is key for soft, stretchy pancakes that roll out smoothly.
- Keep the oil temperature medium: Too hot, and your pancakes will burn on the outside but stay doughy inside. Moderate heat helps them crisp evenly.
- Brush with oil generously: This helps your pancakes get those iconic crispy layers and golden color.
- Serve hot: Scallion pancakes are best enjoyed fresh and hot for that perfect crunch-to-softness experience.
- Store leftovers carefully: Cool completely, then keep in an airtight container in the fridge. Reheat in a pan to bring back crispiness rather than microwaving.
Gear You’ll Want to Have on Hand
- Mixing bowl
- Measuring cups and spoons
- Rolling pin
- Non-stick skillet or cast iron pan
- Brush for applying oil
- Knife and chopping board (for scallions and garlic)
- Small bowl for the dipping sauce
- Paper towels (for draining oil)
Frequently Asked Questions About Scallion Pancakes
- Can I use cold water instead of warm water? Warm water helps the dough come together more easily and stay soft, but if you only have cold water, it will still work—just knead a bit longer.
- What if I don’t have scallions? You can use chives or finely chopped leeks, but scallions have a unique mild onion flavor that’s perfect for this recipe.
- How do I keep the pancakes crispy? Cook them just until golden and crispy, and avoid stacking them while still hot to keep steam from making them soggy.
- Can I bake these instead of frying? You can try baking them, but frying in a bit of oil gives the authentic crispy texture and flavor that’s hard to replicate in the oven.
- How long will leftover pancakes stay good? Stored properly in the fridge, they last 2-3 days. Reheat in a pan to restore crispiness before eating.
Let’s Cook and Share the Love!
Now you have everything you need to make delicious scallion pancakes at home. Trust me, once you try this recipe, it’ll become a staple snack or appetizer for you too! Don’t forget to snap a photo of your golden, crispy pancakes and share it with me on Pinterest. I’d love to see your tasty creations and hear about any fun variations you try. Happy cooking!
