Cuisine / Recipe

Scallion pancakes

There is something about the way flour bonds with water. Something that possibly goes back to afternoons spent sat on the kitchen counter, watching my grand-mother making pâte brisée [shortcrust pastry], which I would – of course – nibble on.

So the prospect of mixing flour and water to a dough, then sprinkled with a generous handful of chopped spring onions – and a pinch of Maldon sea salt – felt like music to me.

I followed this recipe. For those of you who prefer to use kitchen scales – and may the gods of pastry bless you for that – I’ve written the quantities I’ve used below.

The resulting pancakes are chewy and yet flaky. And the drawing above should have given you a hint, but they’re rather delicious when served with a drizzle – or more – of Sriracha sauce.

Chinese scallion pancakes

Makes eight pancakes, or four huge ones.

Mix 300 g of plain flour with 240 g of boiling water using a wooden spoon. After it comes together, invert onto your kitchen counter and and knead until smooth. five minutes or so. Brush with a little vegetable oil, cover with clingfilm and allow to rest for half-an-hour, or overnight in the fridge.

Cut the dough into four. Lightly oil your work surface and roll out one of the balls of dough into a thin rectangle at least 30x35cm.

Lightly brush the top of the dough with vegetable or sesame oil. Finely chop a bunch of spring onions and sprinkle on top of the dough along with a pinch of Maldon sea salt.

Starting from the long end, roll the dough up tightly, then cut in two. Coil each part into a bundle. Let the snails rest under clingfilm while you repeat this process with the rest of the dough.

And finally roll out the snails into flat disks.

Heat a tablespoon of vegetable oil into a frying pan and cook the pancake for approximately two minutes on each side, until golden brown.

Cut into wedges and serve with a dipping sauce. And when I say dipping sauce, I really mean Sriracha.

Now, what’s your favourite use for Sriracha? And have you tried making your own?


  • Michael @ Herbivoracious
    June 14, 2011 at 11:23 PM

    Those are one of my all time favorite items at a Chinese restaurant, but I’ve never made them at home. I’ve seen other recipes that use a yeasted dough; this seems a lot simpler and therefore appealing.

  • Joy
    June 15, 2011 at 12:02 AM

    I didn’t know this was possible home made! I love your illustrations so much!

  • vanillasugarblog
    June 15, 2011 at 12:55 AM

    this is such a simple way of preparing them.
    must give this one a go.

  • Lucia
    June 15, 2011 at 10:54 AM

    Everytime I hear something about kneading I freak out a bit. Maybe I should try to overcome this fear with your delicious spring onion pancakes 🙂

  • Marla
    June 15, 2011 at 1:46 PM

    I love your blog….the best discovery today 🙂 These savory pancakes look wonderful!

  • Jen H
    June 15, 2011 at 2:17 PM

    I love scallion pancakes and have been looking for a recipe, this one sounds perfect and is something I’ll absolutely have to try!

  • milk&cookies
    June 15, 2011 at 2:30 PM

    also delicious dipped in a sauce of soy, chinese black vinegar, and chili oil.

  • Jane
    June 15, 2011 at 5:31 PM


  • Yuki
    June 15, 2011 at 5:35 PM

    Thanks, I love pancakes! Try out the vegan blueberry pancake too, it taste as delicious as your green onion pancakes!!!

  • Steve
    June 16, 2011 at 5:11 AM

    Yum ! My mum often makes this !
    Fanny, c’est toi qui a dessiné la bouteille de sriracha ? C’est trop bien fait ! By the way, I like dipping the “ha kao” in this sauce.

  • Jessica
    June 16, 2011 at 7:59 PM

    This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing and I’ll have to try it out in this recipe. Thanks for sharing!

  • apaler1
    June 20, 2011 at 4:57 PM

    I put sriracha on noodles, whatever kind they are. Japanese, Chinese, instant cup noodles, whatever! I love the kick it gives the dish. These pancakes are definitely a must try for this hot sauce. Thank you for the recipe!

  • lise
    June 21, 2011 at 4:48 AM

    I just LOVE love love your blogs! Just found you and am so happy! Sweet!
    Many many returns and anticpate reading and seeing much more!

  • Solenne
    June 28, 2011 at 12:56 PM

    I lived in China during 6 months, and these pancakes was one of the very few good things to eat. I always wanted to try this recipe, thanks!

  • cathy
    July 3, 2011 at 11:14 PM

    i. LOVE. this. absolute favorite thing to eat in taiwan.

    thanks for the reminder of what i need to eat soon.

    hope you’re having a nice summer!

  • minik
    October 6, 2015 at 11:36 PM

    Gah, this recipe didn’t work for me today 🙁 The dough teared up while rolling out… Everyone said it was tasty though, so thank you anyway!

    • Fanny
      October 6, 2015 at 11:45 PM

      Hi Minik, I’m sorry it didn’t! Maybe next time – if there is one 🙂 – rub a little more oil on both your counter and your rolling pin before rolling the dough out. I hope that will help. X


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