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Crispy Scallion Pancakes Recipe Easy Homemade Flaky Layers Guide

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A quick and easy recipe for crispy scallion pancakes with flaky layers, perfect for any occasion and made with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (about 250g) all-purpose flour
  • ¾ cup (180ml) boiling water
  • 2–3 tablespoons (30-45ml) cold water, if needed
  • 1 teaspoon salt
  • 2 tablespoons sesame oil
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 4–5 scallions (green onions), finely chopped
  • ½ teaspoon white pepper (optional)

Instructions

  1. In a mixing bowl, combine 2 cups (250g) of all-purpose flour with 1 teaspoon of salt.
  2. Slowly pour in ¾ cup (180ml) of boiling water while stirring with chopsticks or a fork.
  3. Once cool enough to touch, knead the dough with your hands for about 8-10 minutes until smooth and elastic. Add 1-2 tablespoons (15-30ml) of cold water if too dry.
  4. Cover with a damp cloth and let rest for 30 minutes.
  5. Finely chop 4-5 scallions and mix with ½ teaspoon white pepper and a pinch of salt in a small bowl. Set aside.
  6. Divide the dough into 4 equal balls.
  7. On a lightly floured surface, roll out one ball into a thin circle about 8 inches (20cm) in diameter.
  8. Brush the surface lightly with 1 tablespoon sesame oil and sprinkle a generous handful of scallion mixture evenly over the dough.
  9. Roll the dough into a tight log about 8 inches (20cm) long, then coil into a snail shape, tucking the end underneath.
  10. Flatten gently with your palm and roll out again to about 7 inches (18cm) diameter.
  11. Repeat the layering and rolling process with remaining dough balls and scallion filling.
  12. Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat.
  13. Cook each pancake for 2-3 minutes on each side until golden brown and crispy, adjusting heat as needed.
  14. Drain cooked pancakes on paper towels to soak up excess oil.
  15. Serve warm with soy sauce or your favorite dipping sauce.

Notes

Use boiling water to make the dough tender and pliable. Rest the dough for 30 minutes to relax gluten. Roll and coil the dough with sesame oil and scallions to create flaky layers. Fry on medium heat to avoid burning and ensure crispy texture. Drain on paper towels to reduce oiliness. For gluten-free option, substitute with gluten-free flour blend. Can bake instead of frying for a lighter version.

Nutrition

Keywords: scallion pancakes, crispy pancakes, homemade scallion pancakes, flaky pancakes, easy recipe, Chinese appetizer, vegetarian pancakes

Find it online: https://emmaoven.com/crispy-scallion-pancakes-recipe-easy-homemade-flaky-layers-guide/