Scallion Pancakes

Crispy on the outside and chewy on the inside. You just need flour, salt, water, scallions and oil to easily create a restaurant favorite at home!

Serve with dipping sauce as an appetizer, snack or light meal on its own.

If your scallions (green onions) are thick, cut in half lengthwise first, then slice into small pieces. Thick scallions makes the dough more difficult to roll.

The flour paste makes the pancakes extra crispy and flaky but if you prefer not to make the paste, just brush some oil on top before adding scallions. Heating the oil is not necessary, but I find that the flour mixes and dissolves better with hot oil.

For added flavor, you can add spices to the flour paste such as Chinese 5 spice, cumin, black pepper, etc.

You can also freeze uncooked pancakes and pan fry them when you have a craving. Add parchment paper between each pancake or wrap each pancake in plastic wrap and place in a ziploc bag. Thaw and cook as directed.

When I make a batch, I usually freeze half to keep me from eating the entire batch!

Scallion Pancakes


2 cups all purpose flour

1 teaspoon salt

3/4 cup hot water


Flour paste: 1/4 cup vegetable oil mixed with 2 Tablespoons flour