Crispy outside, soft and layered inside, fragrant with scallions.
DESCRIPTION
Chinese scallion pancakes are made from a simple dough that is rolled thin, brushed with oil, sprinkled with scallions, then coiled into a spiral to create distinct flaky layers. When pan-fried, they become crispy, chewy, fragrant, and beautifully golden.
INGREDIENTS (for 6 pancakes)
For the Dough
3 cups (360g) all-purpose flour
1 cup (240 ml) hot water (just off boiling)
¼ cup (60 ml) cold water
1 tsp salt
For the Filling
1 cup finely chopped scallions (spring onions)
¼ cup oil (neutral: vegetable, canola, or peanut)
½ tsp salt
OPTIONAL: 1–2 tbsp sesame seeds or black sesame seeds
For Cooking
2–4 tbsp oil, as needed
INSTRUCTIONS
1. Make the dough
Place flour and salt in a bowl.
Add the hot water gradually while stirring — the dough will look crumbly.
Add cold water and knead until it forms a smooth dough.
Cover and let rest 30 minutes.
2. Make the oil mixture
Mix:
¼ cup oil
½ tsp salt
(Some recipes add a spoon of flour to make a paste, optional.)
3. Roll and Shape the Pancakes
Divide dough into 6 equal pieces.
Roll one piece into a very thin rectangle (almost translucent).
Brush with oil mixture.
Sprinkle scallions evenly.
Roll the dough up into a long log.
Coil it into a spiral (like the image).
Press the spiral gently into a flat disc.
Repeat with all pieces.
REST the discs for 10–15 minutes for best layers.
4. Pan-Fry
Heat 1–2 tbsp oil in a pan over medium heat.
Place one pancake and flatten slightly if needed.
Cook 3–4 minutes per side until golden brown and crispy.
Remove and keep warm.
Repeat for all pancakes.
NOTES & PRO TIPS
✔ Use hot water for tenderness and cold water to form elasticity.
✔ Resting the dough is essential for stretchiness.
✔ Roll the dough as thin as possible—this creates more layers.
✔ Fry on medium heat so layers cook through without burning.
✔ For extra crispiness, press slightly while frying.
✔ You may freeze the uncooked spirals for quick future use.
SERVINGS
This recipe makes 6 medium-sized pancakes.
Serves 3–4 people.
NUTRITIONAL INFO (per pancake, approx.)
Calories: 210–240
Carbs: 30–35 g
Protein: 4–5 g
Fat: 8–12 g
Fiber: 1–2 g
Sodium: 250–350 mg
(Values vary by oil amount.)
HEALTH BENEFITS
Uses scallions, which contain antioxidants and vitamin K.
Pan-frying (not deep-frying) reduces excess oil.
No preservatives or artificial additives—fully homemade.
Vegan-friendly.
Q & A
Q: Why is the dough made with hot water?
A: Hot water relaxes gluten, making the pancake softer and easier to roll thin.
Q: My pancakes aren’t flaky—why?
A: They weren’t rolled thin enough or didn’t rest before cooking. Also ensure you coil the dough tightly.
Q: Can I bake them instead of frying?
A: Yes, at 200°C (400°F) for ~15 minutes, but pan-frying gives the best flakiness.
Q: Can I add fillings?
A: Yes! Try garlic chives, sesame seeds, minced cilantro, or chili flakes.
Q: How do I store leftovers?
A: Keep in an airtight container. Reheat in a skillet or air fryer for crispiness.
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