Scallion Pancakes

In Highschool, I could count on my youngest sister (in elementary school at the time) to cook up some pretty fantastic midnight snacks. While I was out with friends, Megan was at home watching Martin Yan—do you remember that guy? With his catchphrase “If Yan can cook so can you!”—Then, when my friends and I got home, Megan was more than happy to cook up her newly found recipes which were quickly devoured. Scallion (aka green onions, yes they are the same thing) pancakes were always a hit, and definitely a snack that would be made again and again.

Flaky, crispy, chewy these Chinese scallion pancakes really hit the spot. A great anytime snack to satisfy those cravings for salty, finger-foods. The technique used in these pancakes is what gives them their delicious texture. It may sound like quite a few steps, but I guarantee it is worth it. Rolling out the dough and brushing it with sesame oil and rolling the dough again creates oily layers within the pancake, making them flaky and full of flavour.

Because processed foods are generally filled with all sorts of crazy ingredients (have you ever tried reading labels? What is half that stuff anyways?) I tend to prefer making things from scratch. That way I can control the ingredients are in my food. I love to make this recipe in large batches and freeze the pancakes for quick snacks (I feel like that is a common trend in my household). 

Scallion Pancakes
Makes 8  6-inch pancakes


  • 2 1/2 cups flour
  • 1 cup warm water
  • 1-2 Tbsp. sesame oil
  • 1 bunch scallions, thinly sliced
  • vegetable oil (for cooking)

In a medium bowl mix flour, water and oil. Knead for a few minutes until smooth and elastic. Cover bowl with plastic wrap (I usually use a shower cap) or a damp towel and let rest 30 minutes.

Divide dough into 4 equal portions. Roll each portion (keep unused portions covered to keep from drying out) into a large rectangle on a floured surface. Brush with sesame oil and scatter chopped scallions evenly over dough. Roll dough into a log, cut into 2 equal parts and starting at one end curl into a ball, think snail-shell.

Roll each dough ball into disc. At this point you can cook the pancakes (see next step) or separate pancakes using parchment paper and freeze in a freezer bag. To cook frozen pancakes simply follow the instructions cooking them right out of the freezer.

Heat a tablespoon or two of vegetable oil (enough to coat the bottom of the pan) over medium-high heat in a frying pan. Cook pancakes for 2 minutes on each side (careful not to burn). Cut into triangles and enjoy dipped in the sauce below!

Dipping Sauce


  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp. Sambal Oelek
  • 1 Tbsp. water

Mix all ingredients in a bowl and start dipping!

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