Chinese Pancakes
Crispy, flaky, and irresistibly savory, these traditional Chinese Pancakes, also known as scallion pancakes, are a must-try for fans of Asian cuisine. Made with simple pantry staples like all-purpose flour, sesame oil, and scallions, this recipe delivers layers of flavor and texture with a delightfully chewy interior and golden, crispy exterior. The classic technique of rolling and spiraling the dough creates the signature flaky layers, while the addition of finely chopped green onions adds a burst of freshness to every bite. Perfect as a snack, appetizer, or side dish, these pancakes are best served warm with soy sauce or your favorite dipping sauce. Whether you're recreating a street-food favorite or exploring new flavors, these homemade Chinese Pancakes are a delicious and satisfying choice.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Hot water
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 cup Scallions (green onions), finely chopped
- as needed Oil for frying
Instructions
In a mixing bowl, place the all-purpose flour and make a well in the center.
Gradually add the hot water to the flour, stirring with a wooden spoon until the mixture comes together to form a dough.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into 4 equal portions. Roll out one portion into a thin circle about 8 inches in diameter.
Brush the surface of the dough with a thin layer of sesame oil and sprinkle a pinch of salt evenly over it.
Scatter about 2 tablespoons of chopped scallions evenly over the dough.
Roll the dough into a log and then coil it into a spiral shape. Flatten the spiral slightly and roll it out again into a thin circle, about 6 inches in diameter. Repeat with the remaining dough portions.
Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
Place one pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy.
Repeat with the remaining pancakes, adding more oil as needed.
Cut into wedges and serve warm with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 334 mg | 7% | |
*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.
