Big Green Onion Pancake (5 Ingredients Only!)
BIG Green Onion Pancake (5 Ingredients ONLY!) is a medium Taiwanese recipe that serves 2. 300 calories per serving. Recipe by TIFFYCOOKS on YouTube.
Prep: 1 hr 25 min | Cook: 12 min | Total: 1 hr 52 min
Cost: $1.22 total, $0.61 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tsp Salt (fine sea salt)
- 2 tbsp Vegetable Oil (for dough, plus extra for brushing)
- 1 tsp Active Dry Yeast (ensure fresh)
- 0.75 cup Warm Water (around 110°F (43°C))
- 8 stalks Green Onions (white and green parts separated; white parts sliced thinly)
- 2 tbsp Sesame Seeds (optional, toasted)
- 2 tbsp Cooking Oil (for pan‑frying)
- 0.25 cup Water (for steaming) (added during cooking)
Instructions
Make the dough
In a mixing bowl combine the flour, salt, 2 tbsp vegetable oil, yeast and warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.
Time: PT10M
First rise
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 1 hour, or until it roughly doubles in size.
Time: PT1H
Prepare scallions
Wash the green onions, trim the roots, and separate the white and green parts. Slice the white parts thinly; set the green tops aside for later folding.
Time: PT5M
Roll and fold dough
Turn the rested dough onto a lightly floured surface and roll it into a square about ¼ inch thick. Drizzle a little oil over the surface and brush with a pinch of salt. Place the sliced white scallion strips in the centre, fold the top edge down, add a handful of green‑top scallions, fold the bottom edge up, then fold the whole thing in half again. Pinch all edges tightly to seal.
Time: PT15M
Roll out pancake
Gently roll the sealed dough packet into a thin pancake about ¼ inch thick. Sprinkle sesame seeds on top and lightly press them into the surface.
Time: PT5M
Pan‑fry pancake
Heat the skillet over medium heat and add 2 tbsp cooking oil. Place the pancake in the pan and cook for 7–8 minutes until the bottom is golden brown. Carefully add ¼ cup water, cover the pan, and steam for another 3–4 minutes. Remove the lid and continue cooking until the water has evaporated and the pancake is crisp on both sides.
Time: PT12M
Temperature: Medium heat
Serve
Transfer the cooked pancake to a cutting board, cut into wedges and serve hot. Optional: drizzle a little extra oil or soy sauce for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: vegetarian, vegan
Allergens: wheat, soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Salt: Kosher Salt (use ¾ tsp)
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Active Dry Yeast: Instant Yeast (same amount)
- Instead of Green Onions: Chives (smaller flavor)
- Instead of Sesame Seeds: Black Sesame Seeds
- Instead of Cooking Oil: Vegetable Oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Skillet
- Spatula
- Measuring Cups
- Knife
Critical Steps — Do Not Skip
- Kneading dough until smooth and elastic
- Allowing the dough to rest and rise for 1 hour
- Sealing the folds tightly to prevent opening during cooking
- Steaming the pancake with water before finishing the fry
Chef Tips from the Video
- Toast the sesame seeds beforehand for a nuttier flavor.
- A cast‑iron skillet gives the most even browning.
- Brush a thin layer of oil on the finished pancake for extra shine and flavor.
Troubleshooting
Dough is too sticky and hard to roll.
Dust the work surface and rolling pin with a little extra flour; knead briefly to incorporate.
Pancake cracks open during cooking.
Make sure the edges are pinched tightly and the dough has rested after folding to relax the gluten.
Pancake is soggy instead of crisp.
Increase the pan heat slightly after the steam step and cook a little longer to evaporate excess moisture.
Storage
Refrigerator: Wrap leftover pancake tightly in plastic wrap; store up to 2 days. Re‑heat in a skillet to restore crispness.
Freezer: Wrap each pancake in foil then place in a freezer bag; freeze up to 1 month. Thaw in fridge and pan‑fry directly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, refrigerate, and bring to room temperature before shaping.
- Pre‑slice the white scallion strips and store in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of scallion pancakes in Taiwanese night market cuisine?
Scallion pancakes, known as "Cong You Bing" in Chinese, are a staple street‑food in Taiwan’s night markets. Historically they originated as a simple farmer’s snack, using inexpensive flour and scallions, and have become an iconic handheld treat enjoyed by locals and tourists alike.
What regional variations of scallion pancakes exist within Chinese and Taiwanese cuisine?
In northern China the pancake is often pan‑fried with a flaky, layered texture, while in Taiwan vendors may add a brief steaming step for a softer interior. Some regions incorporate pork floss, egg, or chili oil for extra flavor.
How is a traditional scallion pancake traditionally served in Taiwan?
It is typically served hot, cut into wedges, and eaten plain or with a side of soy sauce, chili oil, or a sweet‑sour dipping sauce. Vendors often fold it into a convenient hand‑holdable shape for on‑the‑go eating.
During which celebrations or occasions are scallion pancakes commonly enjoyed in Taiwanese culture?
Scallion pancakes are a popular snack during night‑market festivals, temple fairs, and family gatherings, especially as a quick bite before the main meal or as a late‑night treat after drinking.
What authentic ingredients are essential for a traditional Taiwanese scallion pancake and what are acceptable substitutes?
The core ingredients are all‑purpose flour, fresh green onions, salt, oil, and a small amount of yeast for light leavening. You can substitute whole‑wheat flour for a heartier texture or use instant yeast instead of active dry yeast.
What other Taiwanese dishes pair well with scallion pancakes?
Scallion pancakes pair nicely with Taiwanese beef noodle soup, braised pork belly (lu rou fan), or a simple bowl of hot soy milk. They also complement pickled vegetables and a cold tea.
What are the most common mistakes to avoid when making scallion pancakes at home?
Common errors include over‑kneading the dough, not sealing the folds tightly, using water that’s too hot (killing the yeast), and cooking on too high heat which burns the exterior before the interior cooks through.
Why does this scallion pancake recipe use a brief steam step with water instead of cooking the pancake completely dry?
The steam step creates a soft, airy interior while preserving the crisp outer layers. Without it, the pancake can become dense and dry, especially when using a yeasted dough.
Can I make scallion pancakes ahead of time and how should I store them?
Yes. The dough can be prepared a day ahead and refrigerated. Cooked pancakes keep for up to 2 days in the fridge wrapped tightly; re‑heat in a skillet to restore crispness. They also freeze well for up to a month.
What does the YouTube channel TIFFYCOOKS specialize in?
The YouTube channel TIFFYCOOKS focuses on easy-to‑follow Asian street‑food recipes, home‑cooking techniques, and quick meals that bring authentic flavors to everyday kitchens.
How does the YouTube channel TIFFYCOOKS' approach to Taiwanese cooking differ from other Asian cooking channels?
TIFFYCOOKS emphasizes minimal equipment, clear step‑by‑step visuals, and practical shortcuts like using yeast for a light rise, making Taiwanese street foods accessible for home cooks without specialized tools.
Last updated: August 31, 2026
