Chinese Spring Onion Pancakes, Crispy, Flaky Scallion Pancakes to Share

Introduction

These Chinese spring onion pancakes transform a few simple ingredients into a flaky, savory snack that begs to be shared. The dough is quick to make with boiling water for a tender, slightly chewy crumb while the pan frying adds a golden, crisp exterior. They are fun to roll and shape, making the kitchen feel lively and hands on. If you enjoy playful pancake variations, try our Cinnamon Roll Pancakes for another creative twist on breakfast favorites.

Why This Recipe Is a Great Choice

This recipe is a brilliant one for busy cooks and curious food lovers because it balances speed with texture. The dough needs only a short rest, and the active time is mostly rolling and frying, which feels satisfying and immediate. Scallions add bright, oniony bursts across every bite so even a plain meal feels elevated. It is versatile enough to serve as an appetizer, a side, or the star of a casual meal. For a fruity morning contrast, consider pairing these with something sweet like Fluffy Vegan Blueberry Pancakes to play with savory and sweet flavors.

Flavor and Texture

Each pancake offers layers of crunchy outside and soft, chewy inside thanks to the rolling and coiling technique. The scallions bake in as they fry, releasing a fragrant aroma that perfumes the oil and the kitchen. Salt highlights the scallion brightness without overpowering the delicate dough. When cooked right, you get paper thin layers that flake apart in delicate ribbons with each forkful. Serve them hot so you capture the contrast between crisp edge and tender center.

Ingredients

– 2 cups all-purpose flour
– 1 cup boiling water
– 1/2 cup finely chopped scallions (green onions)
– 1/2 teaspoon salt
– oil (for frying)

Step by Step Instructions

1. In a bowl, combine flour and boiling water to form a dough. Knead until smooth and let it rest for about 30 minutes.
2. Divide the dough into 4 equal parts. Roll each part into a thin circle.
3. Brush each circle with oil, sprinkle with salt and scallions, then roll tightly like a jelly roll.
4. Coil the roll into a spiral and flatten gently with your hand.
5. Heat oil in a pan over medium heat. Fry each pancake until golden brown on both sides, about 2-3 minutes per side.
6. Serve hot with dipping sauce.

Tips for Best Results

Work with hot water to make the dough tender and easy to roll into thin layers. When rolling, try to get each circle as thin as possible without tearing so you build many delicate layers. Use a neutral oil with a high smoke point for frying to achieve even browning and a clean flavor. Press the pancake gently while frying to help maintain contact with the pan and encourage crispness. If you want extra flaky layers, brush a touch more oil between rolls before coiling.

Storage and Make Ahead

Cooked pancakes keep well in an airtight container in the refrigerator for up to three days. Reheat in a hot skillet for a few minutes per side to refresh the crisp exterior instead of using a microwave which can make them soggy. You can also freeze fully cooled pancakes separated by parchment for up to two months and reheat from frozen in a skillet with a lid. Prepare the dough ahead and keep it chilled for up to a day before rolling if you want to spread the work out.

Final Thought

These spring onion pancakes are a small, joyful project that rewards a little time with crunchy, layered results. They invite sharing and experimenting with fillings or dipping sauces. Keep the technique simple and focus on thin rolling and even frying to make pancakes you will return to again and again.

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