Scallion Pancakes

A Chinese takeout favorite, these delicious, crunchy pancakes are excellent with garlicky sautéed Asian greens.

Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 2 1⁄2 cups all-purpose flour
  • 1 1⁄2 tsp. salt
  • 1 1⁄2 Tbsp. peanut oil
  • 1 cup boiling water
  • 4 tsp. Asian toasted sesame oil
  • 1 1⁄2 cups chopped scallion greens, divided
  • 1⁄2 cup corn oil


  • In a large mixing bowl, combine 2 cups flour, salt, peanut oil, and boiling water. Mix with a wooden spoon to form a workable dough, adding more flour if necessary. Knead the dough on a lightly floured surface until smooth, about 5 minutes; wrap it in plastic film, and allow it to rest for 20 minutes.
  • Divide the dough into 4 parts. Roll out 1 part into a 6-by-8-inch rectangle. Brush with sesame oil and sprinkle with 1⁄4 cup scallions. Roll, jellyroll style, into a cylinder; flatten the cylinder slightly, and crimp the ends. Coil the cylinder into a disk, and crimp or pinch to seal. Repeat with remaining dough. Roll the disks into 8-inch pancakes.
  • Heat a skillet over medium heat; add 3 tablespoons of corn oil. Fry the pancakes 1 at a time, adding more oil when necessary, and keeping finished cakes warm in the oven. Serve with a sprinkling of chopped scallions.