As I stood by my stove, the enticing scent of sizzling scallions began to fill the air, inviting memories of bustling street markets and late-night treats. Scallion pancakes, or Cong You Bing, have a special place in my heart—and on my table—bringing an irresistible crunch and flavor that transforms even the simplest meals into something extraordinary.
After a long week of quick takeout dinners that lacked soul, I sought a remedy; a dish that would not only be easy to whip up but also delight my taste buds and those of my loved ones. Enter these crispy, flaky pancakes, a delightful union of dough and savory green onions, perfect for breakfast, snacks, or as a side dish.
This recipe is all about simplicity, making it perfect for both seasoned home chefs and those just stepping into the kitchen. Stick around as I share my favorite way to create these crowd-pleasers that can easily turn any mundane meal into a culinary adventure!
Why are scallion pancakes a must-try?
Irresistible Crunch: The crispy texture will keep you coming back for more.
Rich Flavors: A fragrant blend of scallions and spices elevates every bite.
Quick and Easy: Ready in no time, perfect for busy weekdays or lazy weekends.
Versatile Snack: Enjoy them on their own or pair with your favorite dipping sauces.
Family-Friendly: A great way to involve kids in the kitchen; everyone will love them!
Try these alongside a warm bowl of soup for a cozy meal; the combination is simply delightful!
Scallion Pancake Ingredients
Unleash the magic of scallion pancakes with these simple ingredients!
For the Dough
• 250 g all-purpose flour – Essential for creating a light, flaky texture.
• 160 g hot water – Helps form a dough that’s wonderfully elastic and easy to roll.
• Cooking oil – Use for coating to achieve that delightful crispy texture.
For the Filling
• 2 tablespoons melted lard (or coconut oil) – Adds richness and flavor; feel free to use your favorite oil!
• 2 tablespoons all-purpose flour – This creates a perfect binding paste for your filling.
• ¼ teaspoon ground Sichuan pepper (or Chinese five-spice powder) – Infuses a subtle warmth and aromatic flavor.
• ¼ teaspoon salt – Enhances all the flavors beautifully.
• 40 g finely chopped scallions (green onion/spring onion) – The star ingredient that brings freshness and a burst of flavor!
For Cooking and Serving
• 1 tablespoon neutral cooking oil – For frying; use canola or vegetable oil for optimal results.
• Homemade chilli oil (optional) – A spicy kick for those who crave heat!
• Black rice vinegar (optional) – Offers a tangy contrast that pairs wonderfully with the pancakes.
• Light soy sauce (optional) – A classic dipping sauce to elevate your snacking experience.
With these ingredients in hand, you’re on your way to tantalizing taste buds and a satisfying homemade delight!
How to Make Scallion Pancakes
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Combine Ingredients: Place 250 g of all-purpose flour into a heatproof bowl. Carefully pour in 160 g of hot water and stir with chopsticks until the mixture resembles a rough dough. Use your hands to bring it together fully.
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Rest the Dough: Tightly cover the dough with cling film, allowing it to rest for 15 minutes. This step is essential for creating a softer pancake!
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Prepare the Filling: While the dough rests, mix 2 tablespoons of melted lard (or coconut oil), 2 tablespoons of all-purpose flour, ¼ teaspoon of ground Sichuan pepper (or five-spice), and ¼ teaspoon of salt in a small bowl until a smooth paste forms.
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Knead the Dough: Uncover the dough and knead it for a few minutes until very smooth. Rub a thin layer of oil around the dough and the work surface to prevent sticking.
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Roll Out the Dough: Using a rolling pin, flatten the dough into a thin rectangle, roughly 43cm (17″) long by 33cm (13″) wide. Aim for even thickness to ensure consistent cooking!
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Add the Filling: Brush the filling mixture evenly over the rolled-out dough, then sprinkle 40 g of finely chopped scallions on top. The aroma will be irresistible!
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Roll It Up: Starting from one of the shorter sides, roll the dough into a tight rope, but don’t pull too hard. You want it to be flexible and not overly tight.
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Shape the Pancakes: Cut the rolled dough into 4 cylinders. Stand each piece on one end and gently press down with your hand, then flatten it with a rolling pin to form a pancake around 13cm (5″) in diameter. Alternatively, make 3 thinner pancakes measuring about 23cm (9″).
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Heat the Pan: In a skillet or frying pan, heat cooking oil over high heat until hot. To test, drop in a piece of scallion; if it sizzles, you’re ready to cook!
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Cook the Pancakes: Lower the heat to medium, and place the pancakes (top side facing down) in the pan. You can fry 4 thick pancakes simultaneously or 1 thin pancake at a time for best results.
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Golden Brown Perfection: Cover the skillet with a lid and let them cook for about 2 minutes until the underside turns golden brown. Adjust the cooking time if necessary, then flip the pancakes and cover again to cook the other side until it’s also golden.
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Rest the Pancakes: Once cooked, remove the pancakes from the pan and rest them on a wire rack for a minute or two. This prevents condensation, ensuring they stay crispy!
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Serve and Enjoy: Enjoy your scallion pancakes warm as a delightful breakfast, a tasty afternoon snack, or alongside savory dishes, soup, or congee. For an extra treat, dip them in homemade chili oil, black rice vinegar, and light soy sauce!
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Store Leftovers: Keep leftover pancakes in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer for a quick snack!
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Make a Big Batch: To enjoy these delightful pancakes later, double or triple the recipe. Freeze the uncooked pancakes right after rolling them out with parchment paper between them in sealed bags. You can cook them straight from the freezer!
Optional: For a burst of flavor, serve with fresh herbs or sesame seeds on the side.
Exact quantities are listed in the recipe card below.
Expert Tips for Scallion Pancakes
- Use Hot Water: This creates a dough that’s elastic and easy to handle. Cold water will result in tougher pancakes.
- Rest is Key: Letting the dough rest for 15 minutes allows for a softer texture. Don’t skip this step!
- Avoid Over-filling: Be mindful with the filling; too much can make it hard to roll or cook evenly.
- Cook on Medium Heat: Cooking on high heat can burn the pancakes before they are cooked through. Medium ensures they turn golden and flaky!
- Let Them Cool: Rest the pancakes on a wire rack to prevent them from getting soggy. Enjoy your scallion pancakes crispy!
How to Store and Freeze Scallion Pancakes
Fridge: Store leftover scallion pancakes in airtight bags in the fridge for up to 3 days. This keeps them fresh, ready to enjoy again!
Freezer: For long-term storage, freeze uncooked pancakes right after rolling them out. Place parchment paper between each pancake and seal in a bag to prevent sticking.
Reheating: To reheat, simply cook frozen pancakes without defrosting; follow the same cooking method on medium heat until golden brown. They’ll be just as delicious as fresh!
Tip: If you have leftovers, they’re perfect for a quick snack. Just reheat in an oven, pan, or air fryer for a crispy treat!
Scallion Pancakes Variations
Make your scallion pancakes even more delightful by experimenting with these fun and tasty twists!
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Herbed Delight: Add finely chopped herbs like cilantro or basil to the filling for a fresh, aromatic kick. This little change will transport your taste buds to a sunlit garden!
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Spicy Twist: Mix in diced jalapeños or a sprinkle of red pepper flakes to the scallions for a delightful heat that lingers. Each bite will be a vibrant explosion of flavor!
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Vegan Friendly: Swap out the lard for vegetable oil and skip the optional dipping sauces or use tamari for a gluten-free option. Everyone can savor these pancakes guilt-free!
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Cheesy Goodness: Throw in some grated cheese, like sharp cheddar or mozzarella, along with the scallions for a gooey, indulgent version. Who doesn’t love melty cheese?
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Savory Mushrooms: Sauté finely chopped mushrooms of your choice and mix them with scallions before spreading them on the dough. They’ll add an earthy depth and umami!
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Crispy Edges: For more crunch, sprinkle sesame seeds on the outside of the pancake before cooking. The seeds will give a delightful nutty flavor and extra texture.
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Breakfast Boost: Add cooked, crumbled bacon or sausage to the filling for a hearty breakfast version. It’s the perfect way to kick-start your day!
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Sweet Finish: For a dessert twist, swap the scallions for sliced bananas and sprinkle cinnamon sugar before cooking. Top with honey or maple syrup for a luxurious treat!
With these variations, you’re ready to create something unique each time—so get creative and enjoy the delicious adventure!
Make Ahead Options
Make your cooking process seamless by preparing scallion pancakes in advance! You can mix the dough and the filling up to 24 hours ahead of time; simply cover them tightly in the refrigerator. For optimal freshness, roll out the pancakes, layer them with parchment paper, and freeze them for up to 3 months. When you’re ready to enjoy your homemade scallion pancakes, just cook them directly from frozen to maintain that crispy texture. This method not only saves time but ensures you always have a delicious snack ready—just heat up your skillet and cook until golden brown on both sides. Enjoy restaurant-quality results with minimal effort!
What to Serve with Scallion Pancakes?
Transform your scallion pancakes into a memorable meal with these delicious pairings that will have everyone coming back for seconds.
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Savory Congee: Warm, comforting rice porridge enhances the pancakes’ crunch with its silky texture. Perfect for a cozy brunch.
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Sesame Ginger Chicken: This flavorful dish pairs beautifully; the crunch of the scallion pancakes complements the tender chicken.
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Szechuan Stir-Fried Veggies: A vibrant medley of crisp vegetables brings freshness that balances the rich flavors of the pancakes.
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Spicy Dipping Sauce: Elevate your pancakes with a zesty combination of soy sauce, chili oil, and black rice vinegar for an irresistible dip.
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Egg Drop Soup: The fluffy eggs and comforting broth offer a gentle contrast to the crispy pancakes; it’s a warm hug in a bowl!
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Asian Salad: Crisp greens dressed in sesame vinaigrette add a refreshing crunch, perfectly balancing the savory richness of the pancakes.
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Iced Green Tea: A light, refreshing drink that cleanses the palate, making each bite of your scallion pancakes even more enjoyable.
With these complementary dishes, you can elevate your snacking experience into something truly special!
Scallion Pancakes Recipe FAQs
How do I choose the best scallions for my pancakes?
Absolutely! When selecting scallions, look for vibrant green tops and firm, white stalks. Avoid scallions with wilting leaves or dark spots, as they indicate age. Fresh scallions enhance your pancakes’ flavor and texture beautifully!
What is the best way to store leftover scallion pancakes?
After enjoying your delicious scallion pancakes, store any leftovers in airtight bags in the fridge. They’ll stay fresh for up to 3 days! If you want to preserve their delightful crunch, reheat them in a skillet or an air fryer instead of the microwave.
Can I freeze uncooked scallion pancakes?
Yes! To freeze, stack the uncooked pancakes with parchment paper between each one. Place them in a sealed bag and store them in the freezer for up to 3 months. When ready to enjoy, cook them straight from the freezer using the same method—no need to defrost!
What if my dough is too sticky or dry?
If your dough is too sticky, add a little more flour, a teaspoon at a time, until it’s manageable. Conversely, if it feels dry and crumbly, sprinkle in some hot water, about a teaspoon at a time, and knead until it comes together smoothly. Achieving the right consistency is key to great pancakes!
Are scallion pancakes suitable for everyone?
While scallion pancakes are a delightful treat, they may not be suitable for those with gluten allergies or sensitivities. You can substitute all-purpose flour with a gluten-free blend to make them more inclusive. Just ensure that all other ingredients, especially the sauces, are also gluten-free!
Can I use different oils or add other seasonings to the filling?
Very much so! You can experiment with various oils, such as sesame oil for a nutty flavor, or incorporate additional spices like garlic powder or chili flakes for a kick. Feel free to get creative—food is all about personal taste and discovery!
Delicious Scallion Pancakes That Will Change Your Snacking Game
Ingredients
Equipment
Method
- Combine Ingredients: Place 250 g of all-purpose flour into a heatproof bowl. Carefully pour in 160 g of hot water and stir with chopsticks until the mixture resembles a rough dough. Use your hands to bring it together fully.
- Rest the Dough: Tightly cover the dough with cling film, allowing it to rest for 15 minutes.
- Prepare the Filling: Mix 2 tablespoons of melted lard (or coconut oil), 2 tablespoons of all-purpose flour, ¼ teaspoon of ground Sichuan pepper (or five-spice), and ¼ teaspoon of salt in a small bowl until a smooth paste forms.
- Knead the Dough: Uncover the dough and knead it for a few minutes until very smooth.
- Roll Out the Dough: Using a rolling pin, flatten the dough into a thin rectangle, roughly 43cm (17") long by 33cm (13") wide.
- Add the Filling: Brush the filling mixture evenly over the rolled-out dough, then sprinkle 40 g of finely chopped scallions on top.
- Roll It Up: Starting from one of the shorter sides, roll the dough into a tight rope.
- Shape the Pancakes: Cut the rolled dough into 4 cylinders. Stand each piece on one end and gently press down with your hand, then flatten it to form a pancake.
- Heat the Pan: In a skillet or frying pan, heat cooking oil over high heat until hot.
- Cook the Pancakes: Lower the heat to medium, and place the pancakes in the pan.
- Golden Brown Perfection: Cover the skillet and let them cook for about 2 minutes until the underside turns golden brown.
- Rest the Pancakes: Once cooked, remove the pancakes from the pan and rest them on a wire rack for a minute.
- Serve and Enjoy: Enjoy your scallion pancakes warm with dipping sauces!
- Store Leftovers: Keep leftover pancakes in airtight bags in the fridge for up to 3 days.
- Make a Big Batch: To enjoy later, double or triple the recipe and freeze the uncooked pancakes.