Spring Onion Pancakes

Crispy, flaky, and irresistibly savory, spring onion pancakes are a beloved Chinese street food that you can easily make at home. This recipe combines a handful of simple ingredients—like all-purpose flour, warm water, and finely chopped spring onions—to create layers of golden perfection packed with aromatic scallion flavor. The recipe employs a unique rolling and spiraling technique to achieve its signature flakiness, while a touch of sesame oil adds an extra depth of flavor. Perfect as an appetizer, snack, or side dish, these scallion pancakes are quick to prepare, taking just 40 minutes from start to finish. Serve them piping hot with soy sauce or your favorite dipping sauce for a restaurant-worthy treat everyone will love!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Warm water
• 1 teaspoon Salt
• 0.25 cup Vegetable oil
• 4 stalks Spring onions (scallions), finely chopped
• 1 teaspoon Sesame oil
• 3 tablespoons Extra vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Gradually add warm water to the flour mixture while stirring with a wooden spoon or chopsticks until a shaggy dough forms.

Step 3

Transfer the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

Step 4

Cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Step 5

Divide the dough into four equal pieces. Roll each piece into a ball.

Step 6

Take one dough ball, roll it out on a floured surface into a thin circular sheet (about 8 inches in diameter).

Step 7

Brush the surface of the dough sheet with a small amount of vegetable oil, followed by a light brushing of sesame oil.

Step 8

Sprinkle about 1 tablespoon of finely chopped spring onions evenly over the surface.

Step 9

Roll the dough sheet into a tight cylinder, then coil the cylinder into a spiral. Tuck the end underneath the coil.

Step 10

Gently flatten the spiral with your hand, then roll it out into a pancake about 6-7 inches wide. Repeat with the remaining dough portions.

Step 11

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.

Step 12

Place one pancake in the skillet and cook for 2-3 minutes on each side until golden brown and crispy. Add more oil as needed for subsequent pancakes.

Step 13

Transfer the cooked pancake to a paper towel-lined plate to drain excess oil. Repeat with the remaining pancakes.

Step 14

Cut the pancakes into wedges and serve warm. They pair wonderfully with soy sauce or a dipping sauce of your choice.

Nutrition Facts

Serving size	(482g)

Amount per serving	% Daily Value*
Calories	1321.6

Total Fat 54.6g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 2363.8mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 6.5g	0%
Total Sugars 0.5g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 32.6mg	0%
Iron 11.1mg	0%
Potassium 257.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 7.5%

Carbs: 55.4%