Cooking Lucid
Scallion Pancakes
Flaky, pan-fried flatbreads layered with scallions and sesame oil. Shatteringly crisp outside, chewy inside — the perfect Chinese breakfast or snack.
Prep 30 min
Cook 20 min
Total 50 min
Serves 4
Ingredients
Step 1 — Make the dough
- 2 cups all-purpose flour
- ¾ cup hot water
- ½ tsp salt
- 2 tbsp vegetable oil (plus more for frying)
Step 2 — Scallion filling
- 1 cup scallions (finely sliced)
- 1 tsp salt
- 2 tbsp sesame oil
- 1 tsp five-spice powder (optional)
Step 3 — Serve
- Soy-ginger dipping sauce
- Black vinegar
Instructions
- 1
Make the dough
Mix flour and salt. Pour in hot water while stirring. Knead 5 minutes until smooth. Rest covered 20 minutes.
- 2
Roll and layer
Divide dough into 4 pieces. Roll each into a thin rectangle. Brush with sesame oil, sprinkle with scallions, salt, and five-spice. Roll up like a jelly roll, then coil into a spiral. Flatten and roll into an 8-inch circle.
- 3
Pan-fry
Heat 2 tbsp oil in a skillet over medium-high heat. Fry each pancake 3–4 minutes per side until golden and crispy, pressing gently with a spatula. Drain on paper towels, cut into wedges, and serve with dipping sauce.
Nutrition per serving: 320 cal · 6g protein · 42g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
