February 8, 2021


Pantry friendly. Savory and lip-smacking delicious.

This is by no means an original recipe. There are dozens of versions on the internet. I read many recipes and watched some videos before I cobbled together this version of the scallion pancake. Many scallion pancake recipes use lard or butter or other fats. We’re trending vegan, so I subbed in sesame oil and I’ll never go back. The scallions must be meticulously and finely sliced so they don’t squish out of the pancake while rolling. One of the best things about learning to make these? Learning to stir a dough together with chopsticks. Give it a try — it’s life-changing.

Makes 2 (7-inch) pancakes

6 scallions

5 tablespoons hot water

1 tablespoon milk

125 grams all purpose flour

1/2 teaspoon kosher salt

1 tablespoon sesame oil


For 1/2 cup of finely chopped scallions, cut the white and crisp green parts into 3-inch pieces. Slice each piece lengthwise, then slice lengthwise again. Now chop the lengths finely. Pack the half cup measure and set aside.

Combine the hot water and milk in a vessel with a pouring spout, like a cup measure. Nestle a medium bowl on a folded towel so it won’t slip and add the flour and sa

lt. Use a fork or two chopsticks to mix as you slowly stream the water/milk mixture into the flour. It will be shaggy but keep stirring to catch the flour and make a dough.

Once combined, let the dough sit for 2 or 3 minutes, then use your hands to work the dough against the sides of the bowl, continuing to catch the dry flour. Knead for a minute until smooth and tender. Divide into 2 pieces and one at a time, form a ball under your palm, rolling the dough against the counter. Cover both dough balls with a damp paper towel for 10 minutes.

Roll one dough ball into a circle about 8 inches across. Use a pastry brush to spread half the sesame oil evenly across the dough. Sprinkle half the scallions across the surface of the dough. Starting at the bottom of the circle of dough, tightly roll up the pancake like a cigar. Once rolled, roll in another direction, making the snake look like a snail. Repeat with the second. Let the snails rest, covered with a damp paper towel, for 10 minutes.


On a lightly floured board, with a floured pin, roll the snail into a round circle about 8 inches across. Repeat with the second snail.

Over medium high heat, warm a splash of neutral oil in a nonstick pan until shimmering. Add one pancake and griddle until browned and freckled on the underside, about 2 or 3 minutes. Flip and cook the other side until similarly freckled. Repeat with the second pancake.

Use a pizza cutter or sharp knife to divide the pancake into 6 or 8 pieces. Make a simple dipping sauce of equal parts soy sauce and chili crisp. Enjoy while hot.

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