Oriental Style Scallion Pancakes
Crispy, flaky, and irresistibly savory, Oriental Style Scallion Pancakes are an authentic treat that’s perfect for breakfast, appetizers, or snacking. Made with just a handful of pantry staples, these golden disks of layered dough are infused with aromatic scallions and sesame oil for a flavor-packed bite in every layer. The unique spiral-rolling technique creates delicate, paper-thin layers that crisp up beautifully when pan-fried to perfection. With just 30 minutes of hands-on prep, they’re surprisingly simple to make at home and pair wonderfully with soy dipping sauce or any Asian-style condiment. Whether you're hosting a casual gathering or craving a taste of street food-inspired comfort, these scallion pancakes are sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 0.25 cup Cold water
- 0.75 teaspoon Salt
- 2 tablespoons Sesame oil
- 4 tablespoons Vegetable oil
- 4 stalks Scallions (finely chopped)
- 0.25 cup Additional all-purpose flour (for dusting)
Instructions
In a large mixing bowl, add the all-purpose flour. Gradually pour in the boiling water while stirring with a wooden spoon or chopsticks to form a rough dough.
Add the cold water and continue to mix until the dough comes together. Once cool enough to handle, knead the dough on a lightly floured surface for 8-10 minutes until smooth.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes to allow it to hydrate fully.
After resting, divide the dough into 4 equal portions. Roll one portion into a ball and flatten it into a disk.
Roll the disk into a thin circle (about 8 inches in diameter) using a rolling pin. Brush a thin layer of sesame oil evenly over the surface.
Sprinkle about 1/4 of the chopped scallions and a pinch of salt over the sesame oil layer.
Roll the dough tightly into a log. Then, from one end of the log, roll it inward like a snail shell to form a spiral. Flatten it gently with your palm.
Roll the spiral out again into a thin disk (about 7-8 inches in diameter). Be careful not to press too hard so the layers remain intact.
Repeat with the remaining portions of dough.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Place a pancake in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
Remove the pancake, drain on paper towels, and repeat with the remaining pancakes, adding more oil as needed.
Cut the pancakes into wedges and serve warm with soy dipping sauce or your favorite condiment.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 45.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 2.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 415 mg | 9% | |
*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.
