Scallion Pancakes

By • April 10, 2012 • 86 Comments

1,278 Save


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 (86)

Comments (86) Questions (1)

Default-small
Default-small
Default-small

7 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

7 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! You're welcome, Amy.

003

7 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

7 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

9 months ago Tanzanite

can i use butter instead of the lard/shortening

Mrs._larkin_370

9 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

9 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

9 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

over 1 year ago Chantal Miller

What sides did you cook to go with this?

Mrs._larkin_370

over 1 year 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

almost 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

almost 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.

Newliztoqueicon-2

over 2 years ago Lizthechef

GO LIZ!!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Liz!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

I'm on it, congrats mrsl!!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! :) Thanks lapadia!

Cakes

over 2 years ago Bevi

Congrats mrsl! What a beautiful recipe!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Bevi!!

Summer_2010_1048

over 2 years ago Midge

Oh man, do these sound amazing. Congrats mrsl!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, Midge!

Stringio

over 2 years ago Cortni Romaine

I have been eating "green onion cakes" for years! I love love love them!! Prefer mine topped with chili oil.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

chili oil sounds soooo good. Will try that next time.

Lobster_001

over 2 years ago nannydeb

Mmmmm. Just as I was thinking about giving up carbs to shed some pounds...

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

don't you need carbs for running marathons? ;)

Henrykiss

over 2 years ago arielleclementine

yahooo!! thought these looked outrageously delicious. congratulations!!!!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks, ac. Yip!

Chris_in_oslo

over 2 years ago Greenstuff

Chris is a trusted source on General Cooking

Excellent! I'm planning a big dim sum-making party and was just thinking about scallion pancakes. Thanks so much for the detailed instructions-they are going directly to my party-planning folder.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome Greenstuff! Hope you enjoy these.

Default-small

over 2 years ago sunnyluz

My son and I have a Friday-night pancakes for dinner tradition, but we've never tried savory. This should be great. Would butter work, if I can't find lard?

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

What a fun tradition! Hmmm....not sure how butter would work here. Plain ol' shortening will work just fine. Some people simply brush their pancake with sesame oil.

Photo_(6)

over 2 years ago PistachioDoughnut

Congrats! And, thanks for the advice..

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you Div! and you're welcome!

Monkeys

over 2 years ago monkeymom

Congrats MrsL! Great job with this recipe. I have never tried it with milk in the dough but will definitely do so. A couple of tips: 1) I use bacon fat which can also give some extra flavor 2) an extra sprinkling of salt after spreading the lard also helps with flavor and 3) don't be shy with the oil when frying. The dough hitting a generous amount of hot oil really helps these become very flaky. You can always blot off excess oil with some paper towels at the end.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

monkeymom, thanks for the great tips!! Yeah, I was very reserved with my oil. Will try with more next time around.

I wonder what your mom thinks of this? ;) I was over my mom's today when I saw the finalists, showed it to her and she said half-seriously, "what did you do to my piadina?"

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations MrsL, so happy for you! Beautiful pancakes!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Ha! just saw that A&M used the lard I gave them. YAY! It found a great home on these wonderful pancakes.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hee! It looks like lovely lard. Thanks, s!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay!!! Well deserved spot in the finals!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much 5&s!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Warm congratulations! You've created a treasure here.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you kindly, b.

Img_1958

over 2 years ago gingerroot

Hooray!! Congrats, mrs. l! I love scallion pancakes and these look amazing.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, g! This totally made my day.

Img_0836-001_(1)

over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

huge congrats, liz! these are beautiful!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So excited! Thanks em-i-lis!

Dsc00426

over 2 years ago vvvanessa

I'm going to have to try the lard method. How can that not make a scallion pancake even better?

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Exactly! Helps create flaky layers. Some recipes brush sesame oil on.

Henrykiss

over 2 years ago arielleclementine

you're my hero- i love scallion pancakes but they seem so intimidating! these look fantastic! love the lard- they look flaky and delightful.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks ac. If you can pull of a science! party, you can definitely swing these. oh my gosh, that lard is so soft and yummy - I'll admit I was swiping some with my finger. Hope I didn't gross anyone out with that mrslarkin factoid.

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

oh. yum. So nice that your daughter likes to help you.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you drbabs. This is a very fun, kid-friendly recipe!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmm, yeah. Love the helpful instructions too!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks 5&s!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love scallion pancakes, this sounds amazing. Really great directions on the rolling process!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, sdebrango. We are addicted.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Fantastic. Lovely description of the rolling process. I could eat the whole batch in one sitting.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks much, b. I was afraid it might sound a little complicated. You can easily double this recipe, so you can share. ;)