Scallion Pancakes

Scallion Pancakes

Back in the day, when I worked at a local restaurant, one of the chefs would make these heavenly fried scallion "pancakes".  I used to get so excited when they were on the menu, just hoping there would be enough left at the end of the night so I could sample some.  Something about those triangles dipped in a soy sauce mixture were just out of this world.  I've been determined to duplicate the dish at home for years, but never came across a recipe that I was satisfied with.  That is, until recently.  (Thank the lord for cooking magazines!)

Scallion Pancakes

These "pancakes" were exactly what I was dreaming of all these years.  The perfect balance of saltiness with the satisfactory crunch.  I loved these so much, I took the time to make them for lunch for myself.  They make a great appetizer, side dish or just as a snack.  Excuse me while I go make some more!

Scallion Pancakes

Yield: about 6 servings

For the dipping sauce

  • 2 Tablespoons soy sauce

  • 1 scallion, thinly sliced

  • 1 Tablespoon water

  • 2 teaspoons rice vinegar

  • 1 teaspoon honey

  • 1 teaspoon toasted sesame oil

  • pinch of red pepper flakes

For the pancakes

  • 1 1/2 cups plus 1 Tablespoon all-purpose flour, divided

  • 3/4 cup boiling water

  • 7 Tablespoons vegetable oil, divided

  • 1 Tablespoon toasted sesame oil

  • 1/2 teaspoon salt

  • 4 scallions, thinly sliced


To make the dipping sauce, whisk together all the ingredients in a small bowl.  Set aside.

To make the pancakes, mix together the the 1 1/2 cups of flour and boiling water in a medium bowl to form a rough dough.  When cool enough to handle, transfer the dough to a lightly floured surface and knead until slightly tacky.  Cover loosely with plastic wrap and let rest for 30 minutes.

While the dough is resting stir together 1 tablespoon vegetable, sesame oil and remaining 1 tablespoon flour.  Set aside.

Divide the dough in half.  Cover one half of the dough with plastic wrap.  On a lightly floured surface, roll the other half into a 12-inch round.  Drizzle 1 tablespoon of the oil mixture over the round and brush evenly with a pastry brush.  Sprinkle with 1/4 teaspoon salt and half of the scallions.  Roll up jelly-log style from the long end.

Scallion Pancakes

Coil the log into a spiral.  Tuck the the end underneath and flatten the spiral with the palm of your hand.  Cover with plastic wrap and repeat process with the remaining dough.

Scallion Pancakes

Place a 10-inch cast-iron skillet over low heat.  Roll the first spiral into a 9-inch round.  Cut a 1/2-inch slit in the center of the pancake.  Cover with plastic wrap and repeat with the other spiral.

Scallion Pancakes

Place 2 tablespoons vegetable oil in the preheated skillet.  Increase the heat to medium-low.  Place one pancake in the skillet.  Cover and cook, shaking the skillet occasionally, until the pancake is slightly puffy and golden brown on the bottom.  Drizzle or brush 1 tablespoon of vegetable oil over the top of the pancake, flip, cover and cook until the other side is golden.  Uncover and cook until bottom is a deep golden brown and crispy.  Flip over again and cook until crispy.  Remove from the skillet and place on a wire rack.  Repeat cooking process with remaining pancake.

Slice cooked pancakes into 8 wedges each and serve hot with dipping sauce. 


Source:  Cook's Illustrated, September & October 2016