Scallion Pancakes
Scallion Pancakes is a easy Chinese recipe that serves 2. 500 calories per serving. Recipe by More Nick on YouTube.
Prep: 1 hr 30 min | Cook: 7 min | Total: 1 hr 52 min
Cost: $2.71 total, $1.36 per serving
Ingredients
- 1.25 cups All-Purpose Flour (sifted)
- 0.25 teaspoon Salt (fine sea salt)
- 0.5 cup Boiling Water (hot, just off the boil)
- 1 teaspoon Toasted Sesame Oil (toasted for nutty flavor)
- 0.25 cup Chicken Fat (rendered; can substitute butter)
- 0.25 cup Unsalted Butter (softened; use if you prefer butter over chicken fat)
- 4 large Scallions (white and green parts chopped; save stems for regrowing)
- 2 tablespoons Vegetable Oil (for frying; high smoke point)
- 2 tablespoons Rice Vinegar (for dipping sauce)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 1 teaspoon Honey (adds a touch of sweetness to the sauce)
Instructions
Make the dough
In a mixing bowl whisk together the flour and a pinch of salt. Add the boiling water and toasted sesame oil, stir until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth.
Time: PT10M
Rest the dough
Shape the dough into a ball, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 1 hour.
Time: PT1H
Roll, layer, and shape
Lightly flour a clean work surface. Roll the rested dough out as thinly as possible. Brush the surface evenly with chicken fat (or butter). Sprinkle the chopped scallions over the fat, then roll the dough up tightly like a jelly roll. Rotate 90°, roll out again thinly, and finally roll it up once more to create layers. Flatten gently with the rolling pin.
Time: PT15M
Fry the pancake
Heat the vegetable oil in a frying pan over medium‑high heat. Carefully slide the rolled pancake into the pan. Fry for 3‑4 minutes until the underside is golden and crisp, then flip and fry the other side another 3‑4 minutes. Press gently with the spatula for even browning.
Time: PT7M
Temperature: Medium-high heat
Make the dipping sauce
In a small bowl combine rice vinegar, soy sauce, and honey. Stir until the honey dissolves.
Time: PT3M
Serve
Transfer the fried pancake to a cutting board, slice into bite‑size pieces, and place them in a serving bowl. Drizzle the sauce over the top or serve on the side. Garnish with extra scallion greens if desired.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian (if using butter instead of chicken fat), Can be made vegan by using plant‑based oil instead of butter/chicken fat, Gluten‑free possible with rice flour substitute
Allergens: Wheat (gluten), Soy, Honey
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Salt: Kosher Salt
- Instead of Toasted Sesame Oil: Regular Sesame Oil
- Instead of Chicken Fat: Unsalted Butter
- Instead of Unsalted Butter: Chicken Fat
- Instead of Scallions: Spring Onions
- Instead of Vegetable Oil: Canola Oil
- Instead of Rice Vinegar: Apple Cider Vinegar
- Instead of Soy Sauce: Tamari
- Instead of Honey: Maple Syrup
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Frying Pan
- Spatula
- Small Bowl
- Brush
- Plate for serving
Critical Steps — Do Not Skip
- Make the dough
- Rest the dough
- Roll, layer, and shape
- Fry the pancake
Chef Tips from the Video
- Use parchment paper under the dough while rolling to prevent sticking and make cleanup easier.
- For extra flavor, substitute half of the chicken fat with a drizzle of chili oil.
- If you prefer a lighter pancake, brush with a thin layer of oil instead of butter or chicken fat.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little more flour, a tablespoon at a time, until the dough is smooth but still pliable.
Pancake turns out soggy instead of crispy.
Make sure the oil is hot before adding the pancake and avoid crowding the pan; press gently to release steam.
Scallions burn during frying.
Add the scallions inside the dough (as in the recipe) rather than on the surface, and ensure the oil temperature is not too high.
Storage
Refrigerator: Store leftover pancake in an airtight container for up to 2 days; reheat in a skillet to restore crispness.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator and reheat in a pan.
Room temperature: Not recommended; the pancake will become soggy at room temperature.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead; keep it covered in the refrigerator.
- The dipping sauce keeps well in the fridge for 3‑4 days.
Frequently Asked Questions
What is the cultural significance and history of scallion pancakes in Chinese cuisine?
Scallion pancakes, known as "Cong You Bing," are a traditional street‑food staple in northern China, especially in Beijing and Tianjin. They date back to the Qing dynasty and are celebrated for their simple ingredients and satisfying crunch, often enjoyed as a breakfast or snack.
What are the traditional regional variations of scallion pancakes in Chinese cuisine?
In northern China the pancake is thin, layered, and pan‑fried with oil, while in Shanghai a softer, pan‑steamed version exists. Some regions add sesame seeds or use pork lard instead of oil for richer flavor.
How is scallion pancake traditionally served in China?
Traditionally the pancake is cut into wedges and served hot, often accompanied by a light soy‑vinegar dipping sauce. It may be eaten plain or wrapped around fillings like fried dough sticks (youtiao).
During which Chinese celebrations or occasions are scallion pancakes commonly enjoyed?
Scallion pancakes are popular during Lunar New Year markets and temple fairs, as they are easy to make in large batches and provide quick energy for festival goers.
What makes scallion pancakes special in Chinese street‑food culture?
Their appeal lies in the contrast of a flaky, oily exterior with a soft, aromatic interior packed with fresh scallions. The simple dough showcases the technique of lamination without pastry dough, making them uniquely satisfying.
What are the authentic traditional ingredients for scallion pancakes versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, water, scallions, and pork lard or chicken fat. Acceptable substitutes are butter for a milder flavor, vegetable oil for a lighter version, and a mix of wheat and rice flour for a gluten‑free adaptation.
What other Chinese dishes pair well with scallion pancakes?
Scallion pancakes pair nicely with hot soy‑based soups, stir‑fried greens, or a simple bowl of congee. They also complement dim sum items like steamed dumplings or bao buns.
What are the most common mistakes to avoid when making scallion pancakes?
Common errors include over‑kneading the dough (making it tough), using water that isn’t hot enough (resulting in a dense texture), and frying at too low a temperature, which yields a soggy pancake instead of a crisp one.
Why does this scallion pancake recipe use boiling water and toasted sesame oil instead of cold water and regular oil?
Boiling water partially gelatinizes the starch, creating a smoother, more elastic dough that rolls thinly. Toasted sesame oil adds a nutty aroma that complements the scallions, while regular oil is reserved for frying.
Can I make the scallion pancake ahead of time and how should I store it?
Yes, you can prepare the dough up to 24 hours in advance and keep it covered in the refrigerator. After frying, store leftovers in an airtight container in the fridge for up to 2 days and re‑heat in a skillet to regain crispness.
What does the YouTube channel More Nick specialize in?
The YouTube channel More Nick focuses on quick, approachable Asian‑inspired home cooking, offering step‑by‑step tutorials that emphasize flavor, technique, and budget‑friendly ingredients.
How does the YouTube channel More Nick's approach to Chinese cooking differ from other Chinese cooking channels?
More Nick emphasizes minimal equipment, clear visual cues, and shortcuts like using boiled water for dough, making traditional Chinese dishes accessible to beginners, whereas many other channels focus on more elaborate techniques or restaurant‑style presentations.
Last updated: August 29, 2026
