Scallion pancakes are loved for their crispy, flaky layers and savoury flavour. Easy to make, they’re the essence of comfort food and are just right for breakfast, lunch or a late-night snack. The dough is rolled out thinly, brushed with oil and sprinkled generously with chopped scallions (spring onions), then folded and rolled again to create multiple layers. Once cooked on a hot griddle, the outside becomes golden and crispy while the inside remains soft and chewy, with the scallions adding extra aroma and taste. They’re an example of how basic ingredients can be transformed into something truly delicious.
These scallion pancakes, from Vegan Asian Street Food by Yang Liu do exactly that. What starts as flour, oil, and spring onions becomes a crisp, golden pancake with delicate flaky layers and a soft, chewy centre.
Ingredients (Makes 4)
300 g (10½ oz) plain (all-purpose) wheat flour, plus extra for dusting 1 teaspoon salt 50 ml (1¾ fl oz) canola (rapeseed) oil 6 spring onions (scallions), thinly sliced 1 teaspoon Chinese five-spice
Method
Mix the flour with a pinch of salt and 150 ml (5 fl oz) of water and knead to form a dough. Put dough in a bowl, cover with damp cloth and set aside for 30 minutes.
Heat the oil in a small saucepan over high heat until the oil reaches about 180°C/456°F. (To check whether the oil is hot enough, hold a wooden chopstick in the oil. If it is immediately surrounded by tiny bubbles, the oil is ready to use.) Place the spring onions (scallions) in a small bowl and pour the hot oil over the top to make scallion oil.
Divide the dough into 4 portions and shape each into a round. Using a rolling pin, roll out one round on a lightly floured surface until very thin. Brush with scallion oil and sprinkle with a pinch of salt and five-spice.
Carefully roll up the thin dough round, pull the roll a little longer with your hands, then encircle the roll around one end to form a dough spiral that resembles a cinnamon roll. Flatten the spiral with your palm to make a round pancake. Repeat with the remaining dough portions.
Heat a non-stick frying pan over medium heat until hot. Add a pancake, reduce heat to low and cook for 2–3 minutes or until one side is golden. Flip and repeat to cook the other side. Repeat with remaining pancakes.
Scallion Pancakes
FAQs
What makes scallion pancakes flaky instead of flat? The flakiness comes from the rolling and folding technique. Brushing the dough with oil, then rolling it into a spiral before flattening, creates those signature layers that separate slightly when cooked.
Can I make the dough ahead of time? Yes, the dough can be made a few hours in advance and kept covered at room temperature. For longer storage, refrigerate it and bring it back to room temperature before rolling.
What is the best oil to use? A neutral oil like canola or vegetable oil works best. It allows the flavour of the scallions and five-spice to come through without overpowering the dish.
Can I freeze scallion pancakes? Absolutely. You can freeze them either uncooked or cooked. Place baking paper between each pancake to prevent sticking, then cook or reheat straight from frozen.
Why are my pancakes not crispy? This usually comes down to heat. Make sure the pan is properly heated before cooking, and avoid overcrowding. Cooking on too low heat can also stop them from crisping up.
Can I add other ingredients to the filling? Yes, while traditional versions keep it simple, you can add sesame seeds, finely chopped garlic, or even a touch of chilli for extra flavour.
How do I serve scallion pancakes? They are best served hot, straight from the pan. Pair them with a simple dipping sauce like soy sauce with a splash of vinegar and a drizzle of chilli oil.
Do I need a non-stick pan? A non-stick pan makes things easier, but a well-seasoned cast iron or stainless steel pan will also work if properly heated and lightly oiled.
Can I make these gluten-free? Traditional scallion pancakes rely on wheat flour for their structure and elasticity, so gluten-free versions require alternative flours and techniques, which will change the texture.
How thin should I roll the dough? As thin as you can without tearing it. The thinner the dough before rolling, the more distinct and delicate the final layers will be.
Vegan Asian Street Food by Yang Liu, published by Hardie Grant Books. Photography by Katharina Pinczolits
Scallion pancakes are loved for their crispy, flaky layers and savoury flavour. Easy to make, they’re the essence of comfort food and are just right for breakfast, lunch or a late-night snack. The dough is rolled out thinly, brushed with oil and sprinkled generously with chopped scallions (spring onions), then folded and rolled again to create multiple layers. Once cooked on a hot griddle, the outside becomes golden and crispy while the inside remains soft and chewy, with the scallions adding extra aroma and taste. They’re an example of how basic ingredients can be transformed into something truly delicious.
These scallion pancakes, from Vegan Asian Street Food by Yang Liu do exactly that. What starts as flour, oil, and spring onions becomes a crisp, golden pancake with delicate flaky layers and a soft, chewy centre.
Ingredients (Makes 4)
300 g (10½ oz) plain (all-purpose) wheat flour, plus extra for dusting
1 teaspoon salt
50 ml (1¾ fl oz) canola (rapeseed) oil
6 spring onions (scallions), thinly sliced
1 teaspoon Chinese five-spice
Method
Mix the flour with a pinch of salt and 150 ml (5 fl oz) of water and knead to form a dough. Put dough in a bowl, cover with damp cloth and set aside for 30 minutes.
Heat the oil in a small saucepan over high heat until the oil reaches about 180°C/456°F. (To check whether the oil is hot enough, hold a wooden chopstick in the oil. If it is immediately surrounded by tiny bubbles, the oil is ready to use.) Place the spring onions (scallions) in a small bowl and pour the hot oil over the top to make scallion oil.
Divide the dough into 4 portions and shape each into a round. Using a rolling pin, roll out one round on a lightly floured surface until very thin. Brush with scallion oil and sprinkle with a pinch of salt and five-spice.
Carefully roll up the thin dough round, pull the roll a little longer with your hands, then encircle the roll around one end to form a dough spiral that resembles a cinnamon roll. Flatten the spiral with your palm to make a round pancake. Repeat with the remaining dough portions.
Heat a non-stick frying pan over medium heat until hot. Add a pancake, reduce heat to low and cook for 2–3 minutes or until one side is golden. Flip and repeat to cook the other side. Repeat with remaining pancakes.
FAQs
What makes scallion pancakes flaky instead of flat?
The flakiness comes from the rolling and folding technique. Brushing the dough with oil, then rolling it into a spiral before flattening, creates those signature layers that separate slightly when cooked.
Can I make the dough ahead of time?
Yes, the dough can be made a few hours in advance and kept covered at room temperature. For longer storage, refrigerate it and bring it back to room temperature before rolling.
What is the best oil to use?
A neutral oil like canola or vegetable oil works best. It allows the flavour of the scallions and five-spice to come through without overpowering the dish.
Can I freeze scallion pancakes?
Absolutely. You can freeze them either uncooked or cooked. Place baking paper between each pancake to prevent sticking, then cook or reheat straight from frozen.
Why are my pancakes not crispy?
This usually comes down to heat. Make sure the pan is properly heated before cooking, and avoid overcrowding. Cooking on too low heat can also stop them from crisping up.
Can I add other ingredients to the filling?
Yes, while traditional versions keep it simple, you can add sesame seeds, finely chopped garlic, or even a touch of chilli for extra flavour.
How do I serve scallion pancakes?
They are best served hot, straight from the pan. Pair them with a simple dipping sauce like soy sauce with a splash of vinegar and a drizzle of chilli oil.
Do I need a non-stick pan?
A non-stick pan makes things easier, but a well-seasoned cast iron or stainless steel pan will also work if properly heated and lightly oiled.
Can I make these gluten-free?
Traditional scallion pancakes rely on wheat flour for their structure and elasticity, so gluten-free versions require alternative flours and techniques, which will change the texture.
How thin should I roll the dough?
As thin as you can without tearing it. The thinner the dough before rolling, the more distinct and delicate the final layers will be.
Love street food? Check out the recipe for these delicious Jakartan Chicken Noodles.
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