Description
Crispy Chinese Scallion Pancakes are a quick and easy homemade snack featuring golden, flaky layers with a perfectly crispy exterior and chewy interior. Made with simple pantry staples like all-purpose flour, boiling water, and fresh scallions, this recipe delivers authentic street-food flavor without deep frying. Ideal for breakfast, lunch, or anytime cravings, these savory pancakes are customizable and quick to prepare, requiring minimal prep and cooking time.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/2 teaspoon salt
Layering Ingredients
- 2 tablespoons sesame oil (for brushing layers)
- 3–4 scallions (green onions), finely chopped
- Pinch of salt (for sprinkling)
Cooking Ingredients
- Vegetable oil or canola oil, for pan-frying (about 2-3 tablespoons)
Instructions
- Prepare the Dough: In a large bowl, mix 2 cups of all-purpose flour with 3/4 cup boiling water using chopsticks or a wooden spoon until a shaggy dough forms. When cool enough to handle, knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover the dough and let it rest for 20 minutes to relax the gluten, which aids rolling and texture.
- Roll and Layer with Scallions: Divide the dough into equal portions (typically 2-4). Roll one portion into a thin rectangle. Brush generously with sesame oil, sprinkle finely chopped scallions and a pinch of salt evenly over the surface. Roll the dough into a long cylinder, then coil it into a snail shape. Flatten gently and roll again into a thin pancake about 6-8 inches in diameter.
- Pan-Fry Until Golden and Crispy: Heat vegetable or canola oil in a nonstick skillet over medium heat until shimmering. Place the pancake carefully in the pan and cook for 2-4 minutes on each side until golden, blistered, and crispy. Press gently with a spatula to ensure even browning and cooking. Remove and drain on a paper towel-lined plate to absorb excess oil.
Notes
- Resting the dough is crucial for pliability and prevents shrinking when rolling.
- Roll dough as thinly as possible without tearing to achieve flaky layers.
- Use sesame oil generously between layers to create signature flakiness and nutty flavor.
- Maintain medium heat during frying to avoid burning or insufficient crispiness.
- Press gently while frying for even contact with the pan and better browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: scallion pancakes, Chinese pancakes, crispy pancakes, savory pancakes, street food, quick snack