Cheesy Green Onion Pancakes
Crispy, savory, and oozing with melted cheese, these Cheesy Green Onion Pancakes combine the classic textures of a traditional scallion pancake with a gooey, cheesy upgrade. Made with simple pantry staples like all-purpose flour, shredded cheese, and fresh green onions, these golden-brown delights are perfect as a snack, appetizer, or side dish. The recipe involves kneading a soft dough, layering it with cheddar or mozzarella, and pan-frying to perfection for ultimate crunch and flavor. Best served warm and paired with your favorite dipping sauce, these pancakes are a quick and satisfying dish that comes together in just 35 minutes. Perfect for cheese lovers and fans of Asian-inspired comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Warm water
- 1 cup Shredded cheese (cheddar or mozzarella)
- 0.5 cup Green onions, finely chopped
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually pour in the warm water while stirring with a spoon or chopsticks until a rough dough begins to form.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for 20 minutes.
After resting, divide the dough into 4 equal portions and roll each portion into a ball.
Take one dough ball and roll it out into a thin circle (about 8 inches in diameter) using a rolling pin.
Sprinkle shredded cheese and chopped green onions evenly over the surface of the rolled-out dough, leaving a small border around the edges.
Fold the edges of the dough inward to seal in the filling, then flatten the dough slightly with your hands and gently roll it out again into a 6-inch circle.
Repeat the process with the remaining dough balls.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Place one pancake in the skillet and cook for 2-3 minutes on each side, or until crispy and golden brown. Adjust the heat as needed to prevent burning.
Transfer the cooked pancake to a plate lined with a paper towel to absorb excess oil.
Repeat the cooking process with the remaining pancakes, adding more oil to the skillet as needed.
Slice the pancakes into wedges and serve warm with your favorite dipping sauce or as-is.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 3.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 918 mg | 71% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
