You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I’ve adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.
One of my childhood favorites for breakfast was Chinese Scallion Pancakes (also known as Chinese green onion pancakes). Though when I think about it, it’s still a favorite of mine to this day.
A quick recipe to make Chinese Scallion Pancakes
For the longest time, I was deterred from trying to make Chinese Scallion Pancakes because the traditional Chinese version requires lard, is labor intensive, and definitely tests your patience.
You have to knead the dough, rest it, roll it out with a rolling pin, roll it up like a cinnamon roll, and then roll it out again into a pancake shape. The repeated rolling out helps give the Chinese pancakes many flakey layers.
Phew, that is even a handful to write and a mouthful to say though. So after much experimentation, and testing various recipes, I’ve developed a quick way to make these Chinese Scallion Pancakes.
Now I have no excuse because my version of the Chinese Scallion Pancake recipe can be mixed and cooking on the stove top within five minutes.
Have these Chinese Scallion Pancakes cooking on the stovetop within five minutes
Inspired by the method to make Western-style pancakes, I’ve adapted it to make quick and easy Chinese savoury pancakes.
That means no need to rest the dough, knead it, or roll it out. All of you have to do is mix the batter, then cook it on a skillet, flipping the pancakes halfway through.
And better yet, the only tools required for these quick scallion pancakes is just one bowl and one skillet, so minimal washing up, which is always a plus in my book.
So what’s the catch with this Chinese Scallion Pancake recipe, you might ask?
The texture is obviously different from traditional Chinese scallion pancakes, which are more like a layered flaky croissant while this Chinese Scallion Pancake recipe is more akin to eating a single chewier layer.
Chewy savoury pancakes that can pass as the real thing
These savoury pancakes will also taste a bit different than the traditional Chinese scallion pancakes given the lack of lard, but not by much in my family’s opinion (and we’re Chinese green onion pancake-connoisseurs if I might say so myself).
Because of the savoury nature of these pancakes, you could cook a batch for breakfast, or make this breakfast for dinner. It’s often listed as a side dish on menus, and it goes well with a variety of different pairings.
These Chinese Pancakes can be served for breakfast or dinner
I find that it is delicious on it’s own for breakfast. If I’m particularly hungry though, I pair it with a fried egg. Another favorite way to enjoy these Chinese Scallion Pancakes is with a bit of Chinese pork floss.
But like many people who have had this dish, you might not be able to stop eating these scallion pancakes once you start.
This is a savory pancake that the entire family can enjoy
And as such, you probably don’t want to fill your stomach with anything else. It’s a savory and filling breakfast that the entire family can enjoy.
Quick Chinese Scallion Pancakes (Vegan)Print Recipe Pin Recipe
- 2 cups all-purpose flour
- 1 2/3 cups water
- 1/4 cup sesame oil
- 3/4 teaspoon salt
- 2 bunches scallions (green onions / salad onions) (about 10)
- oil - for cooking
- In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.
- In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.
- Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.
- Serve immediately.