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.
Recipe by The Crepes of Wrath at