Scallion Pancakes

My late grandpa used to make delicious scallion pancakes for our family. He taught my mom his recipe and she has been making them ever since. Growing up, I would often have them in the freezer at the ready. My mom would also bring them to me during her visits when I was in college and onward. Scallion pancakes have gotten me through plenty of empty refrigerator/pantry times throughout the years.

I introduced these to J when we were dating, and now he probably likes them more than I do. I finally got around to asking my mom for the recipe so now I make them whenever we have extra scallions. They take a bit of time but it’s always nice to have a stack of scallion pancakes in the freezer for when you want a snack. We often eat them for breakfast with a fried egg too.

Processed with VSCO with a6 preset

Ingredients

  • 3 cups unbleached all purpose flour
  • 1 cup boiling water
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil or neutral oil
  • 3/4 – 1 cup unbleached all purpose flour
  • 2 bunches of scallions, finely chopped
  • Oil, to cook the pancakes

Instructions

  1. Start by preparing the dough. In a medium mixing bowl, mix the flour and cup of boiling water with a wooden spoon or rubber spatula until a sticky dough forms. The dough should be sticky, but not wet.
  2. Knead the dough for a few minutes until it forms a cohesive, smooth dough. Cover and let sit for 30 minutes.
  3. Make the flour and oil roux by combining the oil, salt, and flour. It needs to have the consistency of a paste–continue adding more flour if needed to get desired consistency. Set aside.
  4. Divide the dough into 10 equal pieces and roll each piece out into a thin circle. Next, take about 1 teaspoon of the roux and spread it across the entire circle of the dough. Take about 1/4 – 1/2 cup of the chopped scallions and spread them generously and evenly over the roux.
  5. Next, roll the dough up into a log and then shape that log into a spiral (see photos). Using a rolling pin, roll out the spiral to desired thickness of pancake. Be gentle but don’t worry if the scallions tear through the layers. Just stuff them back in and keep rolling. Repeat with the rest.
  6. At this time, I’ll often stack the pancakes with layers of plastic wrap or parchment paper between each, stuff them into a plastic bag, and then freeze them for future use.
  7. When ready to cook, heat a pan over medium heat, and add 1 tablespoon of oil. Place the pancake in the pan. The pan should be hot enough so the dough is sizzling, but browning slowly. Move the dough around the oil to cook the sides of the pancake. When the bottom is slightly browned, turn the pancake over gently and let brown on the other side.
  8. Remove pancake and enjoy! If you like, now’s the time to sprinkle some extra salt on top to taste.

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