Scallion Pancakes

By • April 10, 2012 • 87 Comments

1,286 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Sconegirl and I have been trying to recreate scallion pancakes at home. Every time we eat at a Chinese restaurant, we always order them. We were pretty happy with the way these turned out. Adapted from my recipe for Nonna's Piadina and most of the techniques of scallion pancake-rolling on the internet.mrslarkin

Food52 Review: WHO: mrslarkin sells scones at the Pound Ridge farmers' market and has been a FOOD52er since the early days.
WHAT: A flaky pancake studded with slices of scallion, with a bonus simple dipping sauce.
HOW: The ingredients are all pantry staples, and mrslarkin's simple, clear instructions make rolling out the dough an easy task.
WHY WE LOVE IT: The best scallion pancake is the one you have straight off the skillet, still piping hot. These are that and more.
A&M

Makes two 8" pancakes

  • 1 cup unbleached all-purpose flour, plus more for rolling
  • 1/2 teaspoon kosher salt
  • 1 tablespoon room-temperature lard or shortening (I saved the pork fat from my last braised pork belly), separated
  • 1/4 cup water
  • 2 tablespoons milk
  • 1/2 cup thin-sliced scallion rounds (green part only)
  • 1 tablespoon vegetable oil, separated
  1. In a bowl, stir together the flour and salt.
  2. Combine water and milk in a small measuring cup. Warm in microwave at full power for 1 minute. Pour into flour and stir with a fork until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough - not at all sticky.
  3. Using a bowl scraper, turn dough out onto a lightly floured surface and knead for a minute. Divide dough evenly into two pieces. Roll each piece into a ball and let rest, covered with a barely-damp paper towel, for at least 5 minutes.
  4. On a lightly-floured surface, roll out one piece of dough into a 9" circle, using a generously-floured rolling pin. With your fingertips, smear about a half-tablespoon of the lard over the dough circle. Beginning at an edge, roll up the dough into a tight log. Then, from one end of the log, roll up the log into a spiral (see pictures for details.) Tuck the end under and set aside, covered with the slightly-damp paper towel, and rest the dough for at least 5 minutes. Repeat with the second piece of dough.
  5. On a lightly-floured surface, using a well-floured rolling pin, roll out one spiral of dough into a 9" circle again. Sprinkle 1/4 cup of sliced scallions over the dough. Beginning at an edge, roll up the dough into a tight log. Then, from one end of the log, roll up the log into a spiral again. Tuck the end under and set aside, covered with the slightly-damp paper towel, and rest the dough for at least 5 minutes. Repeat with the second spiral of dough.
  6. On a lightly-floured surface, using a generously-floured rolling pin, gently roll out one spiral of scallion-filled dough into an 8" circle (about 1/8-inch thick). Set aside, and cover with the slightly-damp paper towel. Repeat with the second scallion-filled dough spiral.
  7. Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet over medium to medium/high heat. Carefully lay one pancake into the skillet, taking care not to splatter the hot oil onto yourself. Cook until the underside takes on nice splotches of toasty golden-brown. Flip and cook other side until toasty/splotchy (you may want to ask a friend to help you add a bit more oil for the second side). Remove to a plate, cut into triangles and serve immediately with dipping sauce.
  8. For a quick and easy dipping sauce, mix together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon of Chinese rice cooking wine, a pinch of grated ginger and a few scallion slices.
Jump to Comments (87)

Comments (87) Questions (1)

Default-small
Default-small
Default-small

14 days ago Cialina N

I made these the other day and they were so delicious! I had more scallions than the recipe called for so I doubled the recipe and made four pancakes.

I ended up having leftovers. I reheated them the next day by toasting on a skillet - no extra oil added since mine ended up pretty oily. They were even better as leftovers. They were crunchier and flakier.

This recipe is a keeper!

Default-small

8 months ago Amy

First attempt at these. My BF and I love scallion pancakes and these were terrific. I think next time I may try to sauté the scallions (maybe more?) for a few minutes before adding them to the dough. I wanted more scallion taste so think this might be the fix. Thank you so much for the recipe.

Mrs._larkin_370

8 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! You're welcome, Amy.

003

8 months ago Bryan

I used sesame oil instead of lard and it turned out great. This was my 3rd attempt at scallion pancakes, using different recipes. This is definitely the best. Thanks for sharing.

Mrs._larkin_370

8 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, Bryan! I'm glad they worked out for you.

Default-small

10 months ago Tanzanite

can i use butter instead of the lard/shortening

Mrs._larkin_370

10 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I haven't tried these with butter, but I think it might work.

Open-uri20140702-24619-1k303rx

10 months ago lillianstrange

Thanks for the recipe! These are one of my favorite things to eat. I like to use the white parts of the green onion, too. I also like to add chopped up Thai chili peppers for added heat. We Chinese like to waste nothing! lol

Mrs._larkin_370

10 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, i like the idea of adding some HEAT!

Open-uri20130216-16625-13z076r-0

over 1 year ago Humphrey Pardal

Can you do these ahead and reheat in foil?

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I would imagine it can be done. Haven't tried it, though.

Default-small

over 1 year ago Cat822

officially the best scallion recipe I've used. I'm nearly vegan so I used almond milk and sesame oil in place of the bacon. dip in duck sauce or ginger soy sauce. yum very impressed!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That's great, Cat822! Thanks for letting me know.

L_29d9ecf593824577b30bf278abf10c8e

almost 2 years ago Chantal Miller

What sides did you cook to go with this?

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Chantal, we just eat these straight from the pan. It's more of an appetizer. ChefJune's idea is to match them with this dish: http://www.food52.com/recipes...

And others have made them for breakfast. I bet they'd be great with scrambled eggs.

Here's a great Chinese menu that these would be great alongside: http://www.food52.com/blog...

Default-small

about 2 years ago jeanmarieok

I've made these with lard, bacon grease and sesame oil, and all turn out beautifully. We probably like bacon grease best - the bacon flavor is not pronounced. And I always have it on hand.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yum!

Heath-soup-server-moonstone-616-03-233by273_15

about 2 years ago Kitchie

A Chinese friend suggested making one batch with green onions, one with peanut butter mixed with a bit of chili oil. Both excellent!

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Glad it worked out! Peanut butter? Sounds interesting! Tell us where you added the peanut butter and chili oil, please!

Heath-soup-server-moonstone-616-03-233by273_15

about 2 years ago Kitchie

First mix about 2 Tbs unsweetened "natural" peanut butter (I use chunky) with a few drops of chili oil (maybe 1/8th tsp... more or less, to taste). At Step 5, instead of adding scallions, dab half the peanut butter/oil mixture onto the rolled-out pancake, then roll again, as in your recipe. My Chinese friend (from Wuxi, Jiangsu province) says both kinds are popular.

Default-small

over 2 years ago littlebear

This recipe looks amazing, I have some schmaltz in the fridge, would that do in place of lard?

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks littlebear. I would definitely give that a try. let us know how it turns out!

1self-portrait_future_avatar_01

over 2 years ago somebunnyslove

I've been making these pancakes using caramelized onions and garlic. What a hit out of the park!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yay! So glad you like the recipe!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on being runner up MrsL! I'm making these tomorrow and I absolutely cannot wait!!!!!! I'm sure they'll be winners at my table!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, 5&s! Do let me know how they turn out. They are really fun to make!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

They're in process right now! Taking a break from data transcription. I'll let you know how they are as soon as I've devoured them for lunch. :)

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

They are stupendoulsy delicious!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! So glad you liked them.

Chris_in_oslo

over 2 years ago Greenstuff

Chris is a trusted source on General Cooking

fiveandspice's blog post on her "bastardized quasi-Scandinavian-Franco-Asian" version of mrslarkin's pancakes is great! It really conveys what mrslarkin says about them being fun to make. I can wait to make my own version.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

totally agree Greenstuff. That is a brilliant blogpost. Definitely trying these with butter sometime soon.

Junechamp

over 2 years ago ChefJune

June is a trusted source on General Cooking.

yum. I'm thinking of these as the side for Asian influenced pork chops... or the perfect party food made in miniature to go with my 1-2-3-4 Spareribs http://www.food52.com/recipes... !

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

ChefJune, those ribs sound insanely delicious! Really great idea. I'm going to try them soon. With the pancakes! :)

Junechamp

over 2 years ago ChefJune

June is a trusted source on General Cooking.

yum. I'm thinking of these as the side for Asian influenced pork chops... or the perfect party food made in miniature to go with my 1-2-3-4 Spareribs http://www.food52.com/recipes... !

024

over 2 years ago bonbonmarie

I can't wait to try these, maybe with some of my ever generous chive plants...

Cathybarrow_allrecipes_%c2%a9_2014

over 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

MrsL, these pancakes look so delicious, I made them for breakfast, as I'm a savory in the morning girl. Delicious!!. D loved them, too!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, MrsW, that makes me so happy! Really glad you guys enjoyed the pancakes. Thanks a bunch.

Spiceroute

over 2 years ago Madhuja

This looks so fabulous! I have never cooked with lard, but I might just have to take a leap of faith with this gorgeous recipe!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Madhuja. Hope you like it!

Ls

over 2 years ago gluttonforlife

Drool.

Default-small

over 2 years ago txc84

My mom is Chinese and went to cooking school in Hong Kong. This sounds similar to her recipe, except she doesn't use milk. She also mixes oil, salt, and scallions together and spreads that over the dough before spiraling it. Man, I want scallion pancakes now...

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That sound like a great technique! May try it next time I make these. Thanks txc84.