Scallion Pancakes — Crispy Layers
Unlock the secrets to perfect scallion pancakes! Crispy on the outside, chewy on the inside, and bursting with savory flavor.
30 min active, minimal dishes
Scallion Pancakes — Crispy Layers
Unlock the secrets to perfect scallion pancakes! Crispy on the outside, chewy on the inside, and bursting with savory flavor.
30 min active, minimal dishes
Key move
Roll dough thin, brush in oil lightly, scatter scallions, and coil it tightly before shaping; flatten to even thickness before pan-searing so layers stay separated.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Bowl
- Skillet12-inch
- Rolling Pin
The Mise en Place
5 of 8Your prep station before cooking begins
The Dry Mix (0/6)
Dough is too sticky.
Add a tablespoon of flour at a time until the dough is manageable.
Pancakes are not crispy.
Make sure the oil is hot enough and don't overcrowd the pan.
Chef's Notes
For extra crispy layers, don't overcrowd the pan. Fry in batches over medium-high heat until golden brown.
Serve hot with a side of soy-ginger dipping sauce for a savory contrast to the sweet pancake.
The dough can be made and refrigerated for up to 2 days. Let it rest at room temp for 30 mins before shaping.
The Method
COMBINE
In a large bowl, combine all-purpose flour (2 cups) and hot water (1 cup). Stir until a shaggy dough forms.
Over-mixing: Stop as soon as the flour is hydrated; over-working now will make the final dough tough.
Shaggy dough formed
ADD
Add cold water (¼ cups) and knead the dough for 5-7 minutes until smooth and elastic.
Under-kneading: Insufficient kneading prevents the gluten structure needed for thin, crispy layers.
Dough is smooth and elastic
COVER
Cover the dough and let it rest for at least 30 minutes.
Incomplete resting: Skipping the rest makes the dough springy and impossible to roll thin without tearing.
Dough has rested
DIVIDE
Divide the dough into 8 equal portions.
Uneven portions: Use a scale to ensure equal size, or pancakes will cook at different rates.
Dough divided into 8 portions
ROLL
Roll out one portion of dough into a thin oval, about 12 inches long.
Tearing: Avoid over-stretching; if it tears, pinch the edges to seal before continuing.
Dough rolled into a thin oval
BRUSH
Brush the dough with sesame oil (¼ cups) and sprinkle with sliced scallions (1 bunch), salt (1 tsp), and white pepper.
Leaking oil: Keep the oil away from the very edges of the dough to ensure a proper seal when rolling.
Dough brushed and seasoned
ROLL
Starting from one end, tightly roll the dough into a log.
Loose layers: If the log is loose, the layers will not separate properly during frying.
Dough rolled into a log
COIL
Coil the log into a spiral, tucking the end underneath.
Loose layers: If the coil is too loose, the pancake will fall apart when flattened.
Dough coiled into a spiral
FLATTEN
Gently flatten the spiral with your palm, then roll it out into a pancake about 6 inches in diameter.
Tearing layers: Pressing too hard will rupture the dough and cause the scallions to leak out.
Pancake formed
HEAT
Heat vegetable oil (¼ cups) in a skillet over medium heat.
Uneven heating: If the oil is not evenly distributed, the pancake will have soft, greasy spots instead of a uniform crust.
Oil is hot
FRY
Fry the pancake for 3-4 minutes per side, or until golden brown and crispy.
Burning: High heat can char the exterior before the interior is cooked through. Lower heat if the pancake darkens too quickly.
Pancake is golden brown and crispy
DRAIN
Drain on paper towels before serving.
Soggy crust: Leaving the pancake in the oil or on a flat plate for too long will soften the crust.
Pancake drained
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Chashu - Braised Rolled Pork Belly
Transform humble pork belly into a melt-in-your-mouth ramen topping with this detailed Chashu recipe. The rolling and tying technique ensures even cooking and a beautiful presentation, perfect for impressing your friends and family.
Tempura — Light and Crispy
Unlock the secrets to perfect tempura: light, crispy, and never greasy. Transform simple ingredients into a culinary masterpiece.
Dolmades — Stuffed Grape Leaves
Experience the taste of Greece with these delicate, herb-infused stuffed grape leaves. A perfect balance of flavors and textures in every bite.