Most famous scallion pancake in Taiwan
Most famous scallion pancake in Taiwan is a easy Taiwanese recipe that serves 2. 350 calories per serving. Recipe by samcraves on YouTube.
Prep: 55 min | Cook: 15 min | Total: 1 hr 20 min
Cost: $23.81 total, $11.91 per serving
Ingredients
- 200 g All-Purpose Flour (sifted)
- 120 ml Water (cold)
- 0.5 tsp Salt
- 3 stalks Scallions (finely chopped)
- 2 tbsp Vegetable Oil (for pan‑frying)
- 10 leaves Taiwanese Basil (roughly torn)
- 2 large Egg (cooked sunny‑side‑up)
- 4 slices Ham (thinly sliced)
- 4 tbsp Corn Kernels (fresh or frozen, thawed)
- 4 tbsp Shredded Cheese (mozzarella or mild cheddar)
- 2 tsp Soy Sauce (light soy sauce)
- 2 tsp Hot Sauce (Taiwanese chili oil or your favorite hot sauce)
Instructions
Make the Dough
In a mixing bowl combine the sifted flour, salt, and chopped scallions. Gradually add cold water while stirring with a whisk until a shaggy dough forms.
Time: PT10M
Knead and Rest
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Shape into a ball, coat lightly with oil, cover with plastic wrap, and let rest at room temperature for 30 minutes.
Time: PT35M
Prepare Toppings
While the dough rests, fry the eggs sunny‑side‑up, slice the ham, thaw corn if frozen, shred the cheese, and tear the basil leaves.
Time: PT10M
Roll Out Pancake
Divide the rested dough into two equal pieces. On a lightly floured surface, roll each piece into a 12‑inch circle, about 3 mm thick.
Time: PT5M
Cook Pancake
Heat 1 tbsp oil in a non‑stick skillet over medium‑high heat (≈190°C). Place one rolled pancake in the pan, cook 2‑3 minutes until golden brown spots appear, flip and cook the other side another 2‑3 minutes. Transfer to a plate and repeat with the second pancake using the remaining oil.
Time: PT12M
Temperature: 190°C
Assemble Toppings
While the pancake is still hot, layer basil leaves, a sunny‑side‑up egg, two ham slices, corn kernels, and shredded cheese on one half. Drizzle soy sauce and hot sauce to taste, then fold the pancake over the toppings.
Time: PT3M
Serve
Cut the assembled pancake into wedges and serve hot with extra soy and hot sauce on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Egg, Dairy, Soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Water: Milk (will make richer dough)
- Instead of Salt: Sea Salt
- Instead of Scallions: Green Onions
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Taiwanese Basil: Thai Basil, Sweet Basil
- Instead of Egg: Egg White, Tofu scramble (vegetarian)
- Instead of Ham: Turkey Ham, Cooked Bacon strips
- Instead of Corn Kernels: Sweet peas, Diced bell pepper
- Instead of Shredded Cheese: Vegan cheese, Parmesan (will be saltier)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Hot Sauce: Sriracha, Chili garlic sauce
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Rolling Pin
- Non‑Stick Skillet
- Spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Resting the dough for at least 30 minutes to develop gluten and achieve fluffiness.
- Cooking the pancake on a hot pan (≈190°C) to get a crispy exterior while keeping the interior chewy.
- Ensuring the egg remains runny so it melds with the pancake and toppings.
Chef Tips from the Video
- Use cold water for the dough; it slows gluten development and yields a softer texture.
- Add a pinch of baking powder to the flour for extra lift if you prefer an even fluffier pancake.
- For an authentic Taiwanese flavor, use Thai basil (sweet basil works in a pinch).
Troubleshooting
Dough is too sticky and hard to roll.
Dust the work surface and rolling pin with additional flour, and let the dough rest an extra 5‑10 minutes.
Pancake turns out dense instead of fluffy.
Make sure the dough rested for the full 30 minutes and avoid over‑kneading; also ensure the pan is hot before adding the dough.
Toppings make the pancake soggy.
Pat dry corn kernels and ham with a paper towel, and add toppings just before serving.
Storage
Refrigerator: Store leftover pancakes in an airtight container for up to 2 days; reheat in a skillet over medium heat.
Freezer: Not recommended – texture becomes soggy after thawing.
Room temperature: Best enjoyed within 2 hours of cooking.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it covered in the fridge; let it come to room temperature before rolling.
- Pre‑cook the ham and corn, then store them in separate containers.
- Measure out soy sauce and hot sauce in small ramekins for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of scallion pancakes in Taiwanese street food?
Scallion pancakes, known as "cong you bing," are a beloved Taiwanese street‑food staple that originated from Chinese‑style flatbreads. In Taiwan they are often served as a quick snack, topped with local ingredients like Taiwanese basil, egg, and ham, reflecting the island’s love for bold, layered flavors.
What are the traditional regional variations of scallion pancakes in Taiwan?
In northern Taiwan, pancakes are typically thinner and crispier, while in the south they are often thicker and chewier. Some vendors add sweet potato starch for extra chew, and popular toppings include pork floss, pickled vegetables, or the basil‑egg‑ham combo featured in this recipe.
How is a scallion pancake traditionally served in Taiwanese night markets?
Vendors usually serve the hot pancake folded over a handful of fresh basil leaves, a fried egg, and a drizzle of soy sauce and chili oil. It is eaten on the spot, often wrapped in parchment paper for easy handheld enjoyment.
What occasions or celebrations feature scallion pancakes in Taiwanese culture?
Scallion pancakes are a go‑to snack during festivals, night‑market outings, and late‑night cravings after drinking. They’re also common at family gatherings as a quick, satisfying side dish.
What makes this scallion pancake recipe special compared to other Taiwanese pancake recipes?
This recipe emphasizes a fluffy, chewy interior by allowing the dough to rest and using a hot‑quick‑cook method, then layers the classic night‑market toppings of basil, egg, ham, corn, and cheese for a richer, more indulgent bite.
What are the most common mistakes to avoid when making scallion pancakes at home?
Common errors include over‑kneading the dough, skipping the resting period, and cooking the pancake on too low heat, which leads to a dense, soggy result. Also, adding too many wet toppings before the pancake is fully cooked can make it soggy.
Why does this recipe use a hot skillet (≈190°C) instead of baking the pancake?
Stir‑frying in a hot skillet creates a crisp, golden exterior while keeping the interior airy, a texture that baking cannot replicate for this thin flatbread. The high heat also quickly melts the cheese and warms the toppings without overcooking them.
Can I make the scallion pancakes ahead of time and how should I store them?
Yes, you can prepare the dough a day ahead and keep it covered in the refrigerator. Cooked pancakes can be stored in an airtight container in the fridge for up to 2 days and reheated in a skillet to restore crispness.
What texture and appearance should I look for when the pancake is done cooking?
The pancake should be golden‑brown with distinct specks of scallion, slightly puffed, and have a crisp edge while remaining soft and chewy inside. When flipped, both sides should show even browning.
What does the YouTube channel samcraves specialize in?
The YouTube channel samcraves focuses on exploring authentic Asian street foods, recreating them at home, and sharing practical cooking tips for home cooks who love bold, flavorful dishes.
How does the YouTube channel samcraves' approach to Taiwanese cooking differ from other cooking channels?
samcraves emphasizes hands‑on, ingredient‑focused tutorials that capture the true street‑food experience, often highlighting lesser‑known toppings and regional twists, whereas many channels stick to more generic or restaurant‑style recipes.
Last updated: August 29, 2026
