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Scallion Pancakes
Chinese scallion pancakes are healthy, vegan, crispy and delicious!
These pancakes are a type of savory flatbread made from dough, as opposed to western pancakes with a batter.
They are called cong you bing or 蔥油餅. You can find this delicacy as a popular street food in China and Taiwan.
They are commonly served as a breakfast, with soy milk, mantou, tea leaf eggs or soy sauce eggs.
Scallion Pancakes Recipe
This scallion pancakes recipe is from my best-selling cookbook “Easy Chinese Recipes” published in 2011.
Here are the recipe ingredients:
- All-purpose flour.
- Scallion. Scallion is sometimes called green onion.
- Salt.
- Oil.
How to Make Scallion Pancakes?
There are two basic methods of making scallion pancakes.
The first method is to make the plain dough, roll it out and then add the scallion and salt on the dough.
The second method is to combine the dough, scallion and salt together before rolling it out into pancakes.
My Chinese chef friend told me that both methods are authentic but the second method is a “shortcut” and great for beginners.
I like the second method as it’s easy and fail-proof.
Mixing the scallion with the dough infuses the dough with earthy aroma and fragrance of the green onion.
Frequently Asked Questions
Is It Vegan?
Yes, all the ingredients are vegan. This recipe is 100% vegan.
Can I Freeze Scallion Pancakes?
I don’t recommend freezing the dough but you can freeze the pancakes after you make them.
Place them in a plastic bag and keep in the freezer. To serve, just reheat the pancakes in a microwave or toaster oven.
How to Make the Dipping Sauce?
Traditionally, there is no dipping sauce to go with the pancakes.
They are savory and tasty without any sauce.
What Dishes to Serve with This Recipe?
This dish is best served as a breakfast or an appetizer. For a wholesome Chinese meal, I recommend the following recipes.
How Many Calories per Serving?
Each piece of scallion pancake is only 192 calories.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Scallion Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon chicken bouillon powder (optional)
- 1/2 cup water
- 3 - 4 stalks scallion or green onion (green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more)
- 2 tablespoons oil (for brushing)
- Extra all-purpose flour (for dusting and rolling)
- Oil (for frying)
Instructions
- Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder (if using) into the flour. Combine well and set aside.
- Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Add the scallions into the dough and combine well.
Step-by-Step on How to Make Scallion Pancakes:
- On a flat and floured surface, divide the dough into 8 small dough balls, as pictured.
- Working with one dough ball at a time, roll it to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.
- Roll the dough into a cylinder.
- Coil it up like a snail.
- Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls.
Step-by-Step on How to Fry Scallion Pancakes:
- Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
- Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side.
- Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love these pancakes, but haven’t made them in a long time. The last time they did NOT come out crispy. Any thoughts on what I did wrong?
Just pan dry on lower heat and longer time to make them crispy on the outside.
How long can the pancakes sit before cooking? Could they be pre-rolled the day before and put into the refrigerator to cook before serving?
You want to make the pancakes as soon as after rolling.
Which gluten free flour would you recommend for this recipe?
Sorry I am not familiar with gluten free flour.
thank you for your reply!