Scallion Pancakes
These scallion pancakes are chewy, flaky, and crispy—all three textures in one bite. Made from a basic flour dough brushed with a buttery roux, they’re speckled with scallions and a hint of five‑spice for an aromatic finish.
Instructions
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Combine flour, sugar, and salt in a bowl. Slowly stir in hot water, then add the room‑temperature water while mixing.
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Knead the mixture into a smooth dough, then continue kneading on a floured surface for about 10 minutes.
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Place the dough in a bowl, cover with a wet towel, and let it rest for at least 30 minutes (up to an hour for best results).
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While the dough rests, make the roux: melt oil in a saucepan, stir in flour, and cook over medium‑low heat until it forms a thick paste. Remove from heat and let it cool slightly.
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Shape the rested dough into a log, divide it into five equal portions.
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Roll one piece as thin as possible, brush the surface with the roux, then sprinkle chopped scallions and five‑spice powder.
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Roll the brushed dough tightly into a log, coil one end back onto itself to create a pinwheel, gently flatten, and brush with a thin layer of oil.
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Let the shaped piece rest for 20 minutes. Repeat the rolling, brushing, and resting steps with the remaining dough portions.
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Roll each rested pinwheel as thinly as possible again, then pan‑fry in a lightly oiled skillet over medium heat until both sides turn golden brown. Optional: sprinkle a pinch of salt just before serving.
Tips
If the dough feels stiff after the initial mixing, add the extra tablespoon of hot water. Keep the pan temperature moderate to ensure the pancakes crisp without burning.
Video
“I Made Flaky Scallion Pancakes From Scratch” by Inga Lam, watch on YouTube.
About this recipe
The pancakes start with a soft dough that rests, allowing the gluten to relax before it’s rolled out ultra‑thin. A quick‑cooked roux brushed on the surface adds a subtle buttery flavor and helps create the signature layered crunch. After rolling, sprinkling scallions and five‑spice, the dough is shaped into pinwheels, rested again, and pan‑fried until golden brown.
Serve them hot as a breakfast treat, a snack, or alongside soups and stir‑fries. They pair well with a light soy‑vinegar dip or simply a sprinkle of extra salt.
