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Crispy Scallion Pancakes Recipe Easy Flaky Layered Homemade Tutorial

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These crispy scallion pancakes feature flaky layers and a golden crust, offering a perfect balance of savory scallions and chewy texture. Quick and easy to make, they are ideal for snacks, appetizers, or family gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (180ml) boiling water
  • 2 tablespoons sesame oil
  • ½ teaspoon salt
  • 4–5 stalks scallions (green onions), finely sliced
  • Vegetable oil or peanut oil for frying
  • Pinch of salt to sprinkle on scallions
  • Optional dipping sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Chili flakes or chili oil to taste
  • 1 teaspoon fresh grated ginger

Instructions

  1. Place 2 cups (240g) of all-purpose flour in a large mixing bowl. Slowly pour in ¾ cup (180ml) boiling water while stirring with a wooden spoon or chopsticks until dough starts to come together.
  2. When cool enough to handle, knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If sticky, sprinkle with more flour. Wrap in plastic wrap or cover with a damp cloth and let rest for at least 30 minutes.
  3. While dough rests, finely slice 4-5 scallion stalks. Sprinkle lightly with salt and toss to soften slightly. Set aside.
  4. Divide rested dough into 4 equal pieces. Roll one piece into a thin 8-inch (20cm) circle or rectangle on a floured surface. Brush with sesame oil, sprinkle with a quarter of the scallions. Roll dough into a tight log, coil into a snail shape, flatten gently, then roll out again into a 6-7 inch (15-18cm) pancake.
  5. Heat 2 tablespoons vegetable oil in a non-stick or cast-iron skillet over medium heat. Fry one pancake for 2-3 minutes per side until golden brown and crispy. Adjust heat as needed. Repeat with remaining pancakes, adding oil as necessary.
  6. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm with dipping sauce or soy sauce mixed with rice vinegar and chili flakes.

Notes

Use boiling water to create tender dough. Rest dough for at least 30 minutes to relax gluten for easier rolling. Brush sesame oil between layers for flaky texture. Cook on medium heat to avoid burning. Flip gently with a thin spatula. Drain pancakes on paper towels to reduce oiliness. Dough can be refrigerated up to 24 hours before use. Reheat leftovers in skillet or air fryer to maintain crispiness.

Nutrition

Keywords: scallion pancakes, crispy pancakes, flaky pancakes, homemade scallion pancakes, Chinese appetizer, easy snack, savory pancakes

Find it online: https://lucydishes.com/crispy-scallion-pancakes-recipe-easy-flaky-layered-homemade-tutorial/