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.
A quick recipe to make Chinese Scallion Pancakes - easy, one bowl!
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.
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.
Have these Chinese Scallion Pancakes cooking on the stovetop within five minutes
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.
Inspired by the method to make Western-style pancakes, I've adapted it to make quick and easy Chinese savoury pancakes.
You only need one bowl and one skillet to make these easy Chinese 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.
Chewy savoury pancakes that can pass as the real thing
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. This Chinese Scallion Pancake recipe is more akin to eating a single chewier layer.
But you don't lose out on the flavor.
Use quality ingredients to get the authentic flavor
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).
Just make sure you use quality pure sesame oil. The flavor of the sesame oil will cut through the pancakes, so don't skimp on it. This is a Japanese brand, but it's the brand my family always used growing up.
I love this pure sesame oil. Growing up, we always had to go to a specialty shop to buy it. Now it's easily accessible on Amazon!
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.
Kimbo is my favorite brand of Chinese Pork Floss. A tub of it always lives in our pantry! It works perfectly served on these Quick Chinese Scallion Pancakes.
This is a savory pancake that the entire family can enjoy
But like many people who have had this dish, you might not be able to stop eating these scallion pancakes once you start.
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 Save RecipeIngredients
- 2 cups all-purpose flour
- 1 ⅔ cups water
- ¼ cup pure sesame oil
- ¾ teaspoon salt
- 2 bunches scallions (green onions / salad onions) (about 10)
- oil - for cooking
Instructions
- 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 ¾ 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.
Valerie Whincup says
I like ordering Mo She from a take out Chinese place and I was wondering if the Quick Chinese Scallion Pancakes can make thin enough so that I can rolled the Mo She leftovers. Thank you.
Tina Jui says
Hi Valerie, I don't think it will work as a replacement for the traditional moo shu pancakes for wrapping. But I'm sure it would taste good with it nonetheless.
V says
Hi! If I was going to try to make these GF without the GF flour (allergies to the GF flour) is there a better substitution you would suggest?
Aly lopez says
Hello just wondering how long will a batch last in fridge & also do they freeze well?
Thank you!
Tina Jui says
Hi - I have never tried tried to do either as we always eat them straight away.
Sue says
I just love your easy and quick version of the Chinese Scallion Pancakes. I just made a batch and wanted to snap a photo and share it on my instagram but instead I couldn’t wait and finish them already. I’ll try your beautiful Magenta PInk Pickled Eggs recipe next. Thank you so much for this wonderful recipe.
Jodie says
Just wondering what type of sesame oil you use? Is it cooking oil or the toasted sesame oil?
Tina Jui says
Hi Jodie, great question. I always use this sesame oil from Japan. It doesn't say on the bottle, but it's made with toasted sesame seeds.
Jocelyn Rodriguez says
The longer recipes taste more authentic. Did not like how my pancakes came out.
Tina Jui says
Hi Jocelyn, Yes it's true these are not authentic. But it's a recipe for those times when you want it in a pinch, or works for me when my toddler's running around and I need something on the table quick :) I feel really bad you didn't like how they turned out. I had hoped the post text made the differences between this quick Chinese scallion pancake version and the authentic versions clear enough. Sorry for any confusion.
Heidelind says
These are fantastic! I needed Chinese pancakes for a chicken Hoison recipe. I thought I could just buy them, but no...so glad I found your recipe. Easy, delicious, perfect:)
Tina Jui says
I'm so glad to hear you enjoyed these. Hope you get to make them again soon!
Don says
Where in the world can you buy scallion pancakes? I've looked all over. Even frozen. I couldn't find anything.
Lourez says
I buy them all the time in the frozen aisle in the T&T market in Canada. Theyre sooo good!
Tyf says
Try an Asian market. We have many in my part of NC.
SCALLION BOI says
when do you add the scallions....minor detail
Tina Jui says
Mix the scallions into the batter after you wash, chop and loosely break them apart. It's in step 2 of the recipe.
Naomi says
Is this for breakfast ? Let me know thanks and if can be giving anytime ? Would love to make this for school lunch for my boys 10 yr old and 5 yr old Thanks
Tina Jui says
Hi Naomi, this can be eaten any time of the day :) I hope they enjoy it!
Teresa Jui says
My husband and I like these Scallion Pancake. It is very tasty. I promised him that I would make it every weekend,if
he is nice to me.
Jonathan Jui says
YAMMYY YAMMY