Can I make the dough ahead of time?

Yes, the dough for scallion pancakes can be made in advance. After kneading and resting the dough, you can store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out. This is a great option if you want to prep ahead for easier cooking later. The texture may even improve with an overnight rest, making the pancakes even flakier and easier to work with.

Why is my pancake not crispy?

If your pancake isn’t turning out crispy, it’s likely due to one of a few common reasons. Make sure to use enough oil when pan-frying—this is key for developing a golden, crunchy crust. Also, rolling the dough too thick can result in a chewy texture without the crispiness. Finally, avoid overcrowding the pan or using too low heat, which can cause steaming instead of frying. For the best results, cook one pancake at a time on medium-high heat.

Can I use whole wheat flour?

Yes, you can use whole wheat flour, but the texture will be slightly denser and the flavor more earthy compared to all-purpose flour. To balance this, consider using a mix of half whole wheat and half all-purpose flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to slightly increase the amount of hot water. The pancakes will still be delicious, just a bit heartier and more rustic in texture.

Chinese Scallion Pancakes

Name: Chinese Scallion Pancakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 2/3 cup boiling hot water; 3 tablespoons sesame oil (or avocado oil); 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 cup fresh scallions or green onions, finely chopped

Ingredients

Scale

For the dough:

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup boiling hot water

For the filling:

3 tablespoons sesame oil (or avocado oil)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup fresh scallions or green onions, finely chopped

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Instructions

Prepare the dough:

Combine ingredients. In a large mixing bowl, mix together flour and salt. Slowly add in boiling water and stir well with a silicone spatula to combine, until there are no dry flour particles visible in the bowl. Make sure to scrape down the sides of the bowl.
Rest. Cover and let the mixture rest for 10 minutes. (Adding hot boiling water in flour is a technique known as flour scalding, which breaks down starch in the flour and makes the dough softer and stretchier. It also makes the dough much easier to knead.)
Knead. Transfer the dough onto a clean and lightly greased surface. Knead the dough for 5-10 minutes until the dough is smooth and not sticky at all.

Make the filling:

In a medium mixing bowl, mix together avocado oil, flour, salt and green onion until it turns into a smooth paste. Set it aside

Shape the pancake:

Roll dough. On a lightly greased surface, use a rolling pin to roll the dough into a rectangle approximately 8 x 18-inches in size and 1/8 inch thick, with the long side facing you. Dust with flour if needed.
Add filling. Gently spread the scallion filling evenly across the dough with a brush or with one hand.
Roll. From the longside (side closest to you), tightly roll the dough up into a tube. Slice into 4 even pieces, about 5 inch long.
Coil into a disc. Take each piece, seal both ends and coil it up into a round disk. Gently press down on the round disk with your hand, then use a rolling in to flatten into a pancake, about 1/4 inch thick. This process creates multiple laminating layers of dough with scallion filling similar to making croissants. Repeat with the rest of the dough.

Cook the pancakes:

Heat. Lightly grease a small non-stick frying pan with 1 tablespoon of vegetable oil, or spray with a little cooking spray oil. Heat over medium-high heat until the hot oil sizzles, about 1-2 minutes,
Cook. Place one pancake in the pan at a time and cook until golden brown and crispy on both sides, about 3-4 minutes on each side, flipping occasionally. Repeat with all pancakes.
Serve. Serve immediately with your favorite dipping sauce such as chili oil, rice vinegar, or soy sauce, if desired.

Notes

How to store: Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.

How to reheat: To reheat scallion pancakes and bring back their crisp texture, warm them in a nonstick or cast iron skillet over medium heat with a light splash of oil. Cook each side for 1–2 minutes until heated through and crispy again. Avoid microwaving, as it softens the texture and can make them rubbery. If reheating several at once, you can also place them in a 375°F (190°C) oven for 5–8 minutes until hot and crisp.

How to freeze: Freeze uncooked pancakes between layers of parchment paper in a freezer-safe bag for up to 2 months. Cook from frozen, adding a couple of extra minutes to the cook time.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Appetzier
Method: Stovetop
Cuisine: Chinese