This recipe is for Scallion Pancakes, a savory, unleavened flatbread that is a popular street food and breakfast item in China. Known as “Cong You Bing” (葱油饼) in Mandarin, these pancakes are made from a simple dough of flour, water, and salt, which is rolled out thinly, brushed with oil and scattered with chopped scallions, then rolled up into a spiral or folded multiple times to create layers. The dough is then rolled out again into a flat disc and pan-fried until golden brown and crispy on the outside, while remaining chewy and flaky on the inside. The process of layering the dough with oil and scallions is key to achieving the characteristic flaky texture and the savory, oniony flavor that makes these pancakes so addictive. Some variations may include sesame oil in the brushing for added aroma, or a sprinkle of sesame seeds on top before or during cooking. Scallion pancakes are typically served hot, often cut into wedges, and can be enjoyed on their own as a snack or light meal, or as an accompaniment to other dishes. Their simple ingredients and satisfying texture and flavor have made them a beloved food both in China and internationally. The image shows the process of making scallion pancakes. The top panel displays a coiled disc of dough with visible layers of scallions, ready to be rolled out and cooked. The bottom panel shows several golden-brown, crispy scallion pancakes on a plate, with a hand lifting one to reveal its flaky layers. Some sesame seeds are sprinkled on the surface.
The texture of Scallion Pancakes is a delightful combination of a crispy and slightly chewy exterior with multiple flaky and soft layers on the inside, thanks to the rolling and oiling technique.
The flavor profile is primarily savory and oniony, with the fresh, pungent taste of scallions infused throughout the layers of the simple dough. There’s often a hint of richness from the oil used in layering and cooking, and a subtle nuttiness if sesame oil or seeds are used.
Scallion Pancakes are a savory and satisfying flatbread, perfect as a snack, light meal, or accompaniment to other dishes, offering a unique texture and delicious oniony flavor.
The preparation involves making a simple dough, rolling it thinly, layering with oil and scallions, creating coils or folds to form layers, rolling it out again, and then pan-frying until golden and crispy.
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- ¾ cup hot water (about 175°F / 80°C)
- ½ teaspoon salt
- ¼ cup vegetable oil or sesame oil, plus more for cooking
- 1 cup chopped scallions (green parts only)
- Optional: Sesame seeds, for sprinkling
Equipment:
- Large mixing bowl
- Rolling pin
- Clean work surface
- Small bowl (for oil)
- Pastry brush (optional)
- Large skillet or flat griddle
- Spatula
Instructions:
- Make the Dough: In a large mixing bowl, combine the flour and salt. Gradually pour in the hot water while stirring with a spoon or chopsticks until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. The dough should be soft and pliable.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
- Prepare the Scallion Oil: While the dough is resting, chop the scallions finely. In a small bowl, pour the vegetable oil or sesame oil.
- Divide the Dough: Divide the rested dough into 4 equal portions.
- Roll Out the First Pancake: Take one portion of the dough and roll it out on a lightly floured surface into a very thin circle or rectangle, about 10-12 inches in diameter or length. The thinner you roll it, the more layers you will have.
- Add Oil and Scallions: Brush the entire surface of the rolled-out dough with some of the oil. Sprinkle a generous amount of chopped scallions evenly over the oiled surface.
- Create Layers (Spiral Method): Starting from one edge, roll up the dough tightly into a long rope. Then, coil the rope into a spiral, tucking the end underneath.
- Roll Out the Pancake Again: Gently press down on the spiral to flatten it slightly. On a lightly floured surface, carefully roll out the spiral into a flat pancake of desired thickness (about ¼ inch thick). Be gentle to keep the layers intact.
- Cook the Pancake: Heat a large skillet or flat griddle over medium heat. Add a tablespoon or two of oil to the skillet. Once the oil is hot, carefully place the rolled-out pancake in the skillet.
- Cook Until Golden: Cook for 2-3 minutes on each side, or until the pancake is golden brown and crispy. You can press down gently with a spatula to ensure even cooking and crisping. If using sesame seeds, sprinkle them on the top of the pancake while it’s cooking.
- Repeat with Remaining Dough: Repeat steps 6-11 with the remaining portions of dough, oil, and scallions.
- Serve: Serve the scallion pancakes hot, cut into wedges if desired. They can be enjoyed immediately.
Tips for Perfect Scallion Pancakes:
- Hot Water Dough: Using hot water helps to create a softer dough that is easier to roll out thinly and results in a chewier texture.
- Resting Time: Don’t skip the resting time for the dough, as it allows the gluten to relax, making rolling much easier.
- Roll Thinly: The key to flaky layers is to roll the dough as thinly as possible before adding the oil and scallions.
- Don’t Overcook: Cook the pancakes over medium heat to ensure they cook through and become crispy without burning.
- Sesame Oil: Using sesame oil for brushing adds a wonderful nutty aroma and flavor.
- Variations: You can add other flavorings along with the scallions, such as a pinch of five-spice powder or some finely minced ginger.
Enjoy these delicious and flaky Scallion Pancakes! They are a simple yet incredibly satisfying treat.