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There’s something irresistibly comforting about the simple pleasure of fresh, homemade food. Picture this: the sound of dough rolling out, the vibrant green of scallions mingling with a light, savory paste, and the intoxicating aroma of frying pancakes sizzling to golden perfection. My journey to these crispy scallion pancakes began one rainy afternoon when I craved the taste of street food from my travels in Shanghai.

This recipe, inspired by the wonderful Betty Liu’s “My Shanghai,” brings authentic flavors right to your kitchen, minus the heavy grease of takeout options. Each bite reveals a delightful contrast – a crispy exterior giving way to layers of chewy goodness, infused with the distinct essence of scallions. Serve them warm alongside a zesty ginger dipping sauce, and you’ll have a crowd-pleasing dish that’s perfect for sharing or savoring solo. Let’s dive into making scallion pancakes that are not just easy to whip up but also a deliciously healthier alternative to the usual fast-food fare.

Why Are Scallion Pancakes So Irresistible?

Crispy texture: These pancakes boast a delightful crunch that perfectly contrasts with their soft, chewy layers.
Fresh ingredients: Made with simple staples, you can taste the authentic flavors of homemade goodness.
Quick and easy: In just a few steps, you can whip up these delicious treats, making them a fantastic option for busy weeknights.
Customizable: Tailor the fillings to your taste—try adding your favorite spices or proteins for a personal touch!
Crowd favorite: Whether served as an appetizer or a snack, these scallion pancakes are sure to impress family and friends alike. Enjoy them with the complimentary ginger dipping sauce for an extra zing, and discover how a homemade option can elevate your dining experience!

Scallion Pancake Ingredients

For the Dough
• All-Purpose Flour – 2⅓ cups + 1 tablespoon; essential for creating a chewy texture in your scallion pancakes.
• Salt – 1 teaspoon + 1½ teaspoons for oil paste; enhances flavors and should not be omitted.
• Warm Water – ¾ cup + 1 tablespoon; warm water activates gluten for a perfect dough, but ensure it’s not too hot.

For the Oil Paste
• Vegetable Oil – 4 tablespoons + extra for greasing; contributes flavor and can be swapped with canola or grapeseed oil.
• Scallions – 5 total, sliced; adds that signature savory onion flavor; green onions work as a substitute if needed.

For the Dipping Sauce
• Black Vinegar – 1 tablespoon; introduces a tangy kick to the dipping sauce; you can use rice vinegar instead.
• Light Soy Sauce – 1 tablespoon; deepens the flavor of the sauce; use tamari for a gluten-free alternative.
• Granulated Sugar – 1 teaspoon; balances the sauce’s flavors; feel free to omit for a less sweet option.
• Garlic Clove – 1, minced; adds a aromatic richness; can be swapped with garlic powder if necessary.
• Fresh Ginger – 1-inch piece, julienned; brings a fresh spiciness; ground ginger can be used, though flavor will vary.

Optional Ingredients
• Pork Lard – 2 teaspoons; adds richness to the pancakes if desired; skip for a vegetarian version.
• Neutral Cooking Oil – for frying; necessary for achieving that crispy deliciousness in your scallion pancakes.

Embrace these scallion pancakes ingredients to make a delightful dish that reveals scrumptious layers of flavor!

How to Make Scallion Pancakes

Make the Dough: In a large bowl, combine the all-purpose flour and salt. Gradually pour in the warm water while stirring until a sticky dough forms. Knead for about 15 minutes by hand (or 7-10 minutes in a mixer) until smooth. Wrap the dough in plastic and let it rest for 1 hour.
Prepare Oil Paste: Heat the vegetable oil in a small pan until hot. Add the smashed scallion segments into the oil and sauté until golden brown, about 1-2 minutes. Remove from heat and mix the hot oil with additional flour and salt until it forms a paste.
Make Dipping Sauce: In a small bowl, whisk together the black vinegar, light soy sauce, sugar, minced garlic, and julienned ginger. Adjust sweetness to taste, then set aside.
Assemble Pancakes: Divide the rested dough into four equal pieces. Roll each piece into a rectangle. Spread a thin layer of the oil paste, sprinkle with chopped scallions, then fold the dough like a book. Roll it into a log, flatten gently, and shape into a disc.
Cook Pancakes: Heat a generous amount of neutral cooking oil in a skillet over medium heat. Cook each pancake for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure to flip gently to maintain the layers.
Serve: Slice the pancakes into wedges and enjoy them warm with the zesty ginger dipping sauce.

Optional: Garnish with additional sliced scallions for a fresh touch.

Exact quantities are listed in the recipe card below.

Scallion Pancake Variations

Feel free to explore and personalize this recipe, unlocking new flavors and textures with every variation you try!

Spicy Kick: Add a teaspoon of chili oil to the oil paste for a delightful heat that sparks excitement in every bite.
Herbed Delight: Mix fresh chopped cilantro or parsley into the oil paste for a vibrant, herbal twist that refreshes the classic flavor.
Cheesy Goodness: Sprinkle shredded cheddar or mozzarella directly onto the dough before rolling for a gooey, melty layer that delights cheese lovers.
Whole Wheat: Swap whole wheat flour with all-purpose for a heartier pancake rich in fiber, offering a nutty flavor that complements the scallions beautifully.
Sweet Option: Incorporate thinly sliced apples or pears inside the pancake for a sweet variation—pair with honey or maple syrup for a deliciously unique treat.
Stuffed Surprise: Fill with sautéed mushrooms and spinach before rolling for an earthy flavor combination that adds a lovely dimension.
Nutty Texture: Coarsely chop nuts like walnuts or almonds and fold them into the pancake for added crunch and a nutty surprise.
Vegan Version: Replace pork lard with coconut oil and opt for plant-based wraps; these pancakes remain just as delicious and satisfying without the animal products.

Dive into these variations and create your ideal scallion pancakes that will surely become a family favorite on your dining table!

Tips for the Best Scallion Pancakes

Rest the Dough: Letting the dough rest allows gluten to develop, resulting in a softer, chewier texture for your scallion pancakes.
Hot Oil for Flavor: Cooking scallion segments in hot oil is crucial for enhancing their flavor; don’t skip this step or undercook them!
Monitor Oil Temperature: Ensure that your frying oil is hot but not smoking to prevent the pancakes from burning; adjusted heat may be necessary.
Gentle Flipping: Use a spatula to carefully flip the pancakes when cooking to maintain their delicate layers and avoid tearing.
Stay Crisp: To keep leftovers crispy, reheat your scallion pancakes in a skillet rather than a microwave.

Make Ahead Options

These scallion pancakes are perfect for meal prep enthusiasts! You can prepare the dough and store it in the refrigerator for up to 24 hours; just make sure it’s well-wrapped to prevent drying out. The oil paste can also be made ahead of time and refrigerated for up to 3 days. When you’re ready to enjoy, roll out the dough, spread the oil paste, sprinkle with scallions, and follow the cooking instructions. This way, you’ll have delicious, homemade scallion pancakes ready with minimal effort, just as fresh and crispy as if you made them from scratch that day!

What to Serve with Crispy Scallion Pancakes?

To complete your dining experience, consider these delightful pairings that will elevate your scallion pancakes to a memorable meal.

Ginger Dipping Sauce: The perfect companion for these crispy delights, this sauce brings a tangy, zesty punch that brightens every bite.
Warm Miso Soup: This soothing soup adds warmth and umami to your meal, beautifully balancing the flavors of the pancakes with its savory broth.
Steamed Edamame: A light, fresh side, these tender pods are packed with protein and a sprinkle of sea salt, making them a delightful finger food alongside the pancakes.
Sesame Green Beans: Tossed in garlic and sesame oil, these crunchy green beans bring a nutty flavor and vibrant crunch that complements the soft texture of the pancakes.
Chili Oil Drizzle: For those who enjoy some heat, a drizzle of chili oil adds a spicy kick that enhances the savory goodness of your scallion pancakes.
Asian Cucumber Salad: This refreshing salad, tossed in rice vinegar and sesame oil, introduces a crisp, cool contrast that pairs wonderfully with the warm pancakes.

Imagine enjoying a cozy dinner with friends, savoring those crispy scallion pancakes and dipping them in a burst of zesty flavors while complementing each bite with delicious sides. These pairings are bound to take your meal to the next level!

How to Store and Freeze Scallion Pancakes

Room Temperature: Store freshly cooked scallion pancakes at room temperature for up to 2 hours, ensuring they are covered with a clean kitchen towel to keep them warm.

Fridge: Keep leftover scallion pancakes in an airtight container in the fridge for up to 3 days. To maintain freshness, separate layers with parchment paper.

Freezer: If freezing, wrap individual pancakes tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months.

Reheating: Reheat thawed scallion pancakes in a skillet over medium heat until crispy, approximately 2-3 minutes on each side, for the best texture.

Scallion Pancakes Recipe FAQs

How do I choose the right scallions for my pancakes?
Absolutely! When selecting scallions, look for firm, bright green tops and crisp white bulbs, avoiding those with wilted leaves or dark spots. Fresh scallions provide a more vibrant flavor, enhancing your pancakes.

How should I store leftover scallion pancakes?
You can store leftover scallion pancakes in an airtight container in the fridge for up to 3 days. To keep them fresh and prevent sticking, place parchment paper between the layers before sealing the container.

Can I freeze scallion pancakes?
Yes, you can freeze scallion pancakes! Wrap each pancake tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months. When you’re ready to enjoy them, simply thaw in the fridge overnight and then reheat in a skillet until crispy.

What if my dough is too sticky or dry?
If your dough feels too sticky, add a little flour, a tablespoon at a time, until it’s manageable. Conversely, if it seems too dry, sprinkle in warm water, a teaspoon at a time, while kneading until it reaches the right consistency. Remember, the dough should be smooth and elastic – it can take a little patience!

Are scallion pancakes suitable for dietary restrictions?
Certainly! For a vegetarian option, simply omit the pork lard and ensure any sauces used are free from animal products. Always double-check for specific allergies or gluten sensitivities; tamari is a great gluten-free alternative to soy sauce.

What’s the best way to reheat scallion pancakes to keep them crispy?
To maintain their delightful crunch, reheat scallion pancakes in a skillet over medium heat. Cook for 2-3 minutes on each side until warm and crispy, ensuring you don’t lose that incredible texture you worked so hard to achieve!