Wednesday, May 1, 2013

Scallion Pancakes

Scallion Pancakes01

What’s your favourite for lunch? As a Chinese family, we’re a big fan of rice, interestingly enough, rice is the last thing we choose for lunch though. We’d love having a variety of good foods, from porridge to noodles, from Chinese to Western, as long as the dish could satisfy both our stomach and taste buds. How about scallion pancakes? These pancakes perfectly pair with a cup of homemade soy milk. To most Taiwanese people, it's a perfect traditional breakfast. As for myself, it’s a delicious no-meat meal with sufficient protein to keep my body going for the rest of the day.

Scallion Pancakes (Printable recipe)
By Christine's Recipes
Prep time: 20 mins + proofing time
Cook time: 15 mins
Yield: 4 serves

  • 250 gm plain flour / all purpose flour
  • 1 tsp sugar
  • ¼ tsp sea salt
  • ¼ tsp instant dried yeast
  • 150 ml lukewarm water
  • 100 gm diced scallion
  • 1½ Tbsp oil
How To Make Scallion Pancakes01

How To Make Scallion Pancakes02

  1. Sift the flour into a large bowl. Mix in sugar, salt and yeast. Drizzle the warm water evenly into the flour mixture. (Remark: Reserve about 1 tablespoon of water, add to the dough afterwards if necessary.) Gather all ingredients together. Transfer onto a clean surface and knead into a dough until the surface is not sticky, about 7 minutes.
  2. Transfer the dough into a lightly greased bowl. Cover with a wet tea towel or a plastic wrap. Set aside for about 35 minutes.
  3. Divide the dough into 4 equal portions. With a rolling pin, roll out each portion to a thin rectangle. Season with salt, then lightly brush with oil and evenly sprinkle diced scallion.
  4. Roll the long end of the dough up tightly, creating a long snake of rolled-up dough (as shown in above picture). Repeat this step for the remaining portions.
  5. Heat oil in a non-stick frying pan over medium-high heat. Carefully transfer the pancake dough onto the pan and cook until both sides are lightly brown. Serve immediately.
Scallion Pancakes02

  • Use lukwarm water, not over 40C / 105F. The yeast will die otherwise.
  • After rinsing the scallion, make sure to wipe dry with kitchen papers because you don’t want to make the dough damp.
  • Don’t over knead the dough. Just knead until the surface is not sticky.
  • The tighter you roll the dough up, the more layers you’ll get.
  • Roll the dough thinner or leave it thicker as you like. It’ll be equally delicious.


  1. Surprised you use yeast in this recipe. I had always thought that scallion pancakes were made with Chinese hot water dough. Any reason you chose a leavened version?

    1. I know there's a way of using hot water dough to make scallion pancakes. The texture is quite chewy, that's the favourite part to many people.
      If using yeast in making the dough, the pancakes will be softer with less chewy in texture. That's what I like.

    2. My fiance and I just tried this recipe today without any instant yeast because we didn't have any and it was still good! Nice and chewy - reminds me of the ones from the restaurants! :) Thanks!

  2. These totally look yummy! Have you ever made them with a gluten free flour or alternative sugar?

    Anyways, just wanted to let you know I enjoy your recipes I've made a few, and will be making more. I have also pinned some on my Pinterest boards.



    1. Hi Cindy,
      Thanks for your pins!
      Too bad, haven't tried making gluten free pancakes. :(

  3. What is hot water dough? Is that another way to make the pancakes?

  4. It looks as good as our roti canai! I got to try it out one day. ;)

  5. can i use bread machine to make the dough? possible?

    1. Sure, why not?
      To use bread machine you can save much effort. But make sure not to knead it too long. Once all the ingredients come together and the surface of the dough is not sticky, you can remove the dough from the machine. No need to wait until the dough cycle is finished.

  6. It reminds me of roti canai too! Love that it uses yeast - gonna try it out soon!

  7. Hi Christine,

    I have bought the yeast today and thought to try the recipe soon.

    May I know after we curl the "snake" dough into a round shape, we still need to use a rolling pin to flatten it, is it?


    1. Yes, flatten the "snake" dough a bit with a rolling pin.

  8. Hi Christine! What sort if texture will adding yeast to the dough cause? I am happy with the version without yeast but am curious about the yeast in your version.

    1. They are soft and chewy, with edges crispy if frying in hot oil.

  9. Can I substitute yeast with baking powder? Because I won't be able to finish 1 sachet of yeast once I open it. IS it possible to freeze leftover yeast and use it for later? TQ
    Rgds, Ee-Ching

    1. Sorry, you can't substitute yeast with baking powder.
      The leftover yeast can be stored in fridge or freezer. I often clip and seal the packet tightly, then place it in fridge. It can last for a few weeks more in fridge.

  10. Hi Christine,

    Thank you for sharing the recipe, I have been craving for some Scallion Pancakes for a while.

    Question, what is the name of tool that you've used in the procedure photos, top roll from the left? Chinese or English is fine.

    Many Thanks!

    1. Hi Jamie,
      Are you asking about the pastry board on which I rolled my dough? It's made of tempered glass.

  11. Do you have any baking recipes for Hachiya persimmons ?

  12. Hi Christine,
    If I want to make this for breakfast, can I prepare the dough the night before and then fry next morning to save time (as you know we're always busy in the morning :))! Thanks.

    1. Sure, you can. Be sure that your dough was wrapped nicely to prevent from drying.