Crispy Flaky Scallion Pancakes from Scratch Recipe
These homemade crispy and flaky scallion pancakes are a delicious Chinese breakfast treat. Made from scratch with a special dough and an oil paste that creates layers, these pancakes achieve the perfect flaky texture with a wonderfully savory flavor from fresh scallions. The step-by-step instructions make it easy to create restaurant-quality pancakes at home without any special equipment.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 80 minutes
- Yield: 3 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Chinese
Ingredients
Dough
- 400 g all-purpose flour (medium gluten)
- 130 g boiling water
- 130 g room-temperature water
- 4 g salt
Oil Paste
- 3 tbsp all-purpose flour
- 3 tbsp cooking oil (corn or canola, heated until smoking then cooled)
- 1/2 tsp salt
Additional
- 50 g chopped scallions (fresh green onions, finely chopped)
Instructions
- Kneading and Resting the Dough: In a large bowl, mix 400g flour with 4g salt. Divide the flour roughly in half within the bowl. Slowly pour 130g boiling water into one half stirring to form small clumps, then pour 130g room-temperature water into the other half while stirring. Combine both halves and knead into a smooth dough. If the dough feels rough, cover and rest for 10 minutes, then knead again until smooth. Cover with plastic wrap and let the dough rest for 30 minutes to improve elasticity.
- Preparing the Oil Paste: In a separate bowl, mix 3 tbsp flour, 1/2 tsp salt, and 3 tbsp heated then cooled cooking oil. Stir until the mixture is smooth and flowing, resembling thick yogurt. Add a bit more oil if the paste feels too dry to spread easily.
- Assembling the Raw Pancake: Divide the rested dough into 3 equal pieces (about 130g each), shaping each into a smooth ball. Flatten one piece and roll it into a 20cm round sheet. Evenly spread a layer of the oil paste over the surface with a scraper. Sprinkle chopped scallions evenly on top. Make a small cut from the edge to the center of the dough. Starting from the cut, roll the dough into a tight spiral log, gently stretching as you roll. Seal the end of the spiral, twist it 2–3 times, and then flatten it into a round disk shape.
- Pan-Frying: Roll the disk gently into a thin pancake approximately 15–18cm in diameter. Heat a nonstick skillet over medium heat with a thin layer of oil until it is lightly smoking. Place the pancake in the skillet and immediately brush the top with a thin layer of oil. Cover with a lid and cook for 1–2 minutes to allow steaming to cook through. When the bottom turns golden after about 2 minutes, flip the pancake and cook the other side similarly while keeping the lid on. Flip the pancake 2–3 more times, continuing to cook until both sides are golden and the center puffs slightly, for a total cook time of 5–8 minutes. Press the center gently with chopsticks; if it springs back, the pancake is done and ready to serve.
Notes
- Using boiling water for half the dough and room-temperature water for the other half helps develop a soft but elastic texture.
- The oil paste is crucial for creating the flaky layers; be sure to spread it evenly.
- Twisting the spiral before flattening adds multiple layers for extra flakiness.
- Use a lid while pan-frying to let steam cook the inside without burning the outside.
- Adjust salt in the oil paste and dough according to taste preferences.
