Scallion Pancake

Crispy outside, soft inside, packed with scallion flavor!

Senny

2 min read

I’ve always loved scallion pancakes, especially the kind with a crispy exterior and tender layers. As a kid, the aroma from street vendors would always make me stop. When I tried making them myself, I realized how easy they are! This hot-water dough version ensures a soft yet chewy texture, and when pan-fried, it turns golden and flaky, with fragrant scallions and sesame in every bite—utterly addictive.

🔍 Ingredient Breakdown

This scallion pancake mainly uses flour, salt, water, and scallions, enhanced by an oil paste (flour + hot oil) for flaky layers. The flour provides structure, hot water makes the dough tender, and cold water adds chewiness. Salt seasons, scallions add freshness, and sesame seeds bring nuttiness and crunch. The oil paste is key—it creates crispy layers when fried. The ingredients are simple, wholesome, and free of additives, perfect for homemade cooking.

🍽️Serving Suggestions

Best enjoyed fresh off the pan! Pair with soy milk, congee, or chili sauce. Leftovers can be refrigerated and reheated in a pan or oven to restore crispiness. You can also cut them into strips and wrap them with eggs or ham for a breakfast roll. Avoid storing at room temperature, as they’ll harden. For longer storage, freeze wrapped in plastic.

❤️ Why you Love It

I love this recipe because it’s simple yet delivers street-food quality. The hot-water method ensures a soft, pliable dough, while the oil paste creates irresistible flakiness. The scallion and sesame combo is aromatic and satisfying. Plus, it uses pantry staples and is quick to make—ideal for busy weekdays or beginners.

🥗RECIPE🥗

👉🏻Ingredients list

300g flour
3g salt
120g boiling water
60g cold water
Chopped scallions, to taste
Sesame seeds, to taste
Oil Paste:
20g flour
4g salt
Hot oil, as needed

👩🍳DIRECTIONS:

Dough: Mix flour and salt, add boiling water, then cold water. Knead, rest 30 mins.
Oil Paste: Mix flour and salt, pour hot oil, stir.
Shape: Divide dough, roll thin, spread paste, add scallions, roll up, flatten, sprinkle sesame.
Cook: Pan-fry on low heat until golden.

❓ FAQ

Q1: Dough too sticky?
A: Dust with flour or chill briefly.

Q2: Why does it turn hard when frying?
A: Heat may be too high—use low heat to retain moisture.

Q3: Can I skip sesame seeds?
A: Yes, but they add great flavor and crunch!