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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
scallion pancakes recipe easy
- Total Time: 85 minutes
- Yield: 4 pancakes 1x
- Diet: General
Description
A flavorful upgrade to classic scallion pancakes, this recipe features a savory black sesame and roasted garlic swirl. The hot water dough technique results in crispy, chewy, layered pancakes perfect for family dinners or entertaining.
Ingredients
- 300g (2 1/4 cups) all-purpose flour, plus extra for dusting
- 150ml (2/3 cup) boiling water
- 60ml (1/4 cup) cold water
- 4–5 large scallions (about 60g / 2 oz), thinly sliced
- 1 whole head garlic, cloves peeled
- 30g (1/4 cup) toasted black sesame seeds
- 15ml (1 tablespoon) toasted sesame oil
- 30ml (2 tablespoons) neutral cooking oil, plus more for frying
- 60ml (1/4 cup) soy sauce (alcohol-free or coconut aminos)
- 15ml (1 tablespoon) rice vinegar
- 5ml (1 teaspoon) granulated sugar
- 5g (1 teaspoon) fine sea salt, divided
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Dough and Garlic: Preheat oven to 400°F (200°C). Toss peeled garlic cloves with 5ml (1 teaspoon) neutral cooking oil and roast in foil for 20-25 minutes until soft; let cool slightly. For the dough, combine flour and 3g (1/2 teaspoon) salt in a large bowl. Gradually add boiling water, then cold water, stirring until shaggy. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
- Make Black Sesame-Garlic Paste: Process the cooled roasted garlic, toasted black sesame seeds, toasted sesame oil, and 1g (1/4 teaspoon) salt in a food processor until a thick, spreadable paste forms. Adjust consistency with a tiny splash of water if needed.
- Fill and Roll Dough Logs: Divide the rested dough into 4 equal portions. Roll one portion into a thin rectangle (approx. 8×12 inches). Evenly spread 1 1/2 tablespoons of the sesame-garlic paste over the surface and sprinkle with 1/4 of the sliced scallions. Roll tightly from the long edge into a log and gently stretch to about 16 inches in length for thinner layers.
- Form Pancakes: Coil each stretched log into a tight spiral shape, tucking the end underneath. Gently flatten the spiral with your palm, then use a rolling pin to roll it into a round pancake (about 7-8 inches in diameter and 1/8-1/4 inch thick). If the dough resists rolling, let it rest for 5-10 minutes before continuing. Repeat for remaining portions.
- Fry Pancakes: Heat 15ml (1 tablespoon) neutral cooking oil in a large non-stick skillet over medium heat. Place a pancake in the skillet and cook for 4-6 minutes per side, until golden brown, crispy, and cooked through, flipping occasionally. Add more oil as needed for subsequent pancakes.
- Make Sauce and Serve: While pancakes cook, whisk together soy sauce, rice vinegar, remaining salt, and sugar for the dipping sauce. Remove cooked pancakes to a wire rack to drain excess oil. Slice hot pancakes into wedges, garnish with remaining scallions, and serve immediately with dipping sauce.
Notes
To make ahead, prepare raw pancakes and store them in the refrigerator for up to 2 days or freeze them for up to 3 months, separating layers with parchment paper. Reheat cooked scallion pancakes in a dry skillet over medium-low heat to maintain crispness.
- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 7.5 g
- Cholesterol: 0 mg