Scallion Pancakes

Save Recipe
  • Level: Intermediate
  • Total: 3 hr 34 min
  • Prep: 40 min
  • Inactive: 2 hr 30 min
  • Cook: 24 min
  • Yield: 6 pancakes
Share This Recipe


1 1/2 cups all-purpose flour, plus more for dusting

Kosher salt

1 to 2 tablespoons vegetable shortening, at room temperature

5 scallions, finely chopped

Vegetable oil, for frying


  1. Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
  2. Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
  3. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
  4. For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

"Instant" Pancake Mix

Fiber One Pancakes

Scallion Pancakes

Scallion Pancakes

Scallion and Egg Pancakes

Scallion and Ginger Pancakes

Scallion Potato Pancakes

Salmon Scallion Potato Pancakes