Scallion Pancakes

Good morning, world. One more week until Thanksgiving! Can you believe it? I’m just trying to enjoy the time we have left before the holidays really take over and kick into full gear. My friend Danny came down from Cornell to stay with us this weekend, so we were able to get out and have a few drinks at some of our favorite bars and wander around Williamsburg. We also managed to polish off 2 pizzas between 4 people, but that’s neither here nor there. Morgan, Kramer, and Danny had an especially good time together, as you can see. We even scored a shuffleboard table at The Whiskey Brooklyn, so we were able to get in a game before some overeager frat boys could take over the entire bar. Eventually we found our way home and hung out while watching SNL (which was a great episode, by the way). Sunday we just hung out and cooked dinner…or rather, I cooked dinner while Kramer ran a few errands and then crashed on the couch.

These scallion pancakes were the perfect thing to make on a lazy Sunday. They’re insanely easy, and they go well with just about any roasted meat or vegetables, from duck and pork to winter root veggies like sweet potatoes and parsnips. I think that the sesame oil that they are brushed with adds just the right amount of depth of flavor, while the sprinkling of salt gives them a bit of a crunchy surprise when you bite into the flaky layers of pancake and sliced scallion. Kramer and I honestly couldn’t stop snacking on these while I finished up dinner because they really are that tasty. It’s fun to pull apart the layers and eat them one by one, either dunking them in a sauce, mopping up your plate, or even on their own. Say goodbye to dinner rolls and hello to scallion pancakes!

Scallion Pancakes
All you need for some delicious scallion pancakes.

Scallion Pancakes
Combine your flour and water until the dough comes together.

Scallion Pancakes
Knead it on a lightly floured surface until it forms a smooth ball.

Scallion Pancakes
Cover the dough with a slightly damp paper towel or cloth and allow to rest for 20 minutes.

Scallion Pancakes
Thinly slice your scallions.

Scallion Pancakes
Combine your sesame and olive oil and set aside with your other ingredients.

Scallion Pancakes
Cut your dough into 6 equal pieces (I doubled my recipe, so I had 12 pieces).

Scallion Pancakes
Roll the pancake out until it’s very thin, probably about 1/8-inch.

Scallion Pancakes
Brush with your oil mixture, then sprinkle with scallions and salt.

Scallion Pancakes
Roll your pancake up.

Scallion Pancakes
Then roll it into itself, like a snail.

Scallion Pancakes
Tuck the bottom piece underneath the dough itself.

Scallion Pancakes
Then roll out the pancake one more time.

Scallion Pancakes
Fry over medium-high heat until golden and crispy on both sides.

Scallion Pancakes
Set on some paper towels to drain for a bit, then slice and serve.

Scallion PancakesScallion Pancakes


Scallion Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
  • 2⅓ cups all-purpose flour, plus more for rolling out
  • 1 cup hot water
  • 2 tablespoons olive oil, plus more for frying
  • 1 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • 6 scallions, sliced thinly
  1. In the bowl of your food processor or blender, add your flour then gradually add in the hot water, pulsing as you go, until the dough comes together - you may not need all of the water.
  2. Lightly flour your work surface, then turn the dough out onto it. Knead the dough by slightly stretching it and folding it back into itself a few times, until it becomes smooth enough to form into a ball. Lightly oil a medium sized bowl and place the dough in it. Cover the bowl with a damp towel or cloth and allow to rest for 20 minutes.
  3. Cut the dough into 6 equal sized pieces, then roll each piece into a ball. Roll out each ball into a 5-inch in diameter circle. Combine the olive oil and sesame oil, then brush it onto the pancake, followed by a sprinkling of salt and a generous sprinkling of sliced scallions. Roll the pancake up, then curl it into itself, like a snail (see the photos above). Roll the dough out again into a circle. Continue with all of the pancakes.
  4. Heat a large skillet and heat your olive oil in the pan over medium-high heat. Add in your pancakes, 2 or 3 at a time, for 4-5 minutes on each side, until golden. Place the pancakes on a surface lined with paper towels to drain any excess oil from the pancakes, then serve alongside some roasted meat (preferably duck) and/or vegetables.


22 Responses

  1. VG says:

    Would you believe it if I told you this is like a standard North Indian breakfast bread called Paratha? It can be stuffed with anything, mashed potatoes, chopped onion, grated radish, grated cauliflower, chopped mint or spinach …. you name it !
    Traditionally , clarified butter is used for the frying bit .The accompaniments are yoghurt and a dollop of (preferably) home-made white saltless butter . Yum !!!
    Keep up the good work … and food !

    • Sydney says:

      I think that I saw this on a website the other day – it was something stuffed with mashed potatoes and I was blown away at the genius concept 😉 I’ll have to make some Paratha next!

  2. Rhonda says:

    Looks super tasty, and I totally didn’t realize it was only a week until Thanksgiving, yikes!

  3. Michelle says:

    Mmmm…. they look wonderful!

  4. Ben says:

    my mom used to make these for us – pretty much the same way. she added not-so-chinese bacon to it… =P

  5. LOVE scallion pancakes! I only made them onces… your looks divine! :)

  6. Aarthi says:

    Really really yummy…This look like indian stuffed paratha..

  7. Oh yum, these look fantastic! I’m a vegetarian but these sound like they would go great with some sour cream!

  8. Jean says:

    These are so nostalgic! My parents have made these ever since I was a toddler. We usually have them with congee for a weekend breakfast :)

  9. Brandon says:

    I just discovered your blog and love it! I made these about a year ago, and they are so good, especially dipped in a little bit of soy sauce. Great post, keep up the good work!

    Twitter @theyummybits

  10. […] pas très faim. j’ai vu au menu un snack de crêpes aux oignons verts. (j’ai ramassé une recette (en anglais) pour m’en faire il y a déjà 2-3 ans de ça, mais ne l’ai pas encore […]

  11. […] made scallion pancakes and we chopped up some green onion and cucumber to eat with our duck. It turned out pretty well! […]

  12. Tiffany says:

    Do you have a recipe or recommendation for a dipping sauce for these?

  13. […] crispy skin and the tender, dark meat, combined with a tasty dipping sauce and, preferably, some scallion pancakes. When Kramer and I first moved to New York, we went crazy eating all of the amazing Chinese food […]

Leave a Reply to Sydney Cancel reply

©2022 The Crepes of Wrath