If you’re looking for an easy dish that’s kid-friendly, look no further! These scallion pancakes consist of only 5 simple ingredients that are so easy to put together and fun to make, you can even make them with your kids. This recipe is for a Chinese style scallion pancake, it’s flaky and crispy. These are different from Korean-style scallion pancakes which are made from a batter and have more chew. I tried many scallion pancake recipes; this one is from The Kitchn and comes out perfectly every time!
Scallion pancakes can be made a few different ways, but this recipe calls for flour, warm water, scallions, vegetable oil, and salt — only 5 ingredients! I begin by mixing the warm water and flour in a mixing bowl with a dough hook. If you don’t have a dough hook for your mixer, this can be done by hand. If you do decide to make them by hand, keep in mind that it’ll take a little longer for the dough to form, and it may become sticky. That’s where the oil comes in. But regardless of whether or not you're using a mixer or your hands, it’s important that the water is warm. This allows the dough to bind and makes it easier to work with later when you’re stretching and shaping it.
After the dough is formed, roll it in the oil and rest for 30 minutes. Then you’ll make a workstation on an upside-down baking pan. I like to place a tea towel under the pan to prevent it from sliding around. Of course, you can use your kitchen counter, but I find the pan to be a little bit easier when working the dough and makes for easy clean up. Just add some oil (if you haven’t noticed, oil is your friend with this recipe) and cut the dough into eight pieces and roll into balls. Each piece will get stretched on top of the baking pan into a large rectangle.
This is the part where you might want to let your kids join in to help!
Once the dough is stretched into a large rectangle, sprinkle some scallions and salt over the dough. I don’t use an exact measurement for either of these ingredients, but I like to chop about 2 cups worth of scallions and keep a small bowl filled with salt to use for taste. Then, you (or your kids) can begin rolling the dough into a long log and form the log into a snail shape. This step is key, as it
allows for your pancakes to be nice and flaky. Also, whenever you’re stretching the dough, don’t worry if it tears. You’ll then stretch the dough again to flatten it into a pancake shape. Cook them in a skillet with a little bit of oil until both sides are slightly golden brown, cut into triangles, and serve. Make sure to check out the demo video as this process is easier to understand by watching!
These are best served hot, or right off the skillet. I also like to garnish mine with some sesame seeds and more scallions. Scallion pancakes are the perfect meal to pair with my famous dipping sauce. Try it for yourself and let me know what you think!
2 ½ cups all purpose flour
1 cup warm water
Scallions, about 1 – 2 cups chopped
Salt to taste
Sesame seeds for garnish (optional)
Dipping Sauce Ingredients:
1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon sriracha
1 teaspoon sugar
Mix the flour and water in a mixing bowl with a dough hook until it forms a ball (about 4 – 5 minutes).
Once the ball is formed, add a little bit of vegetable oil to the bottom of the bowl. Roll the dough ball in the oil and let it rest for 30 minutes, covered with a wet paper towel.
While the dough is resting, chop the scallions and put a small amount of vegetable oil and salt into separate dishes.
Place the dough ball on top of an upside-down baking tray on the counter. Cut the dough into 8 equal pieces using a bench scraper or knife. Roll the pieces into balls.
Working with one ball at a time, oil your hands and work the ball into a thin rectangle on top of the baking sheet.
Sprinkle a handful of scallions and a little bit of salt over the rectangle.
Starting at the top corner, roll the dough toward you, forming a log.
Coil the log into a snail shape, or swirl.
Once all 8 balls have been formed into snails, heat a little bit of vegetable oil in your skillet over medium/high heat.
Place each snail on the baking sheet and press and stretch them to form a pancake.
Cook both sides of the pancake on the skillet until lightly browned. Transfer to a paper-towel lined plate and sprinkle with a bit of salt to finish.
Cut pancakes into triangles and garnish with scallions and sesame seeds.
Mixing the dough can be done by hand. Keep in mind that this method may take a little bit longer and can get pretty sticky.
When stretching the dough (before and after you’ve made it into a snail), it’s okay if it tears a little bit.
These make for a great appetizer or a snack.