Scallion Pancakes
Scallion Pancakes is a medium Taiwanese recipe that serves 4. 250 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 3 hrs | Cook: 10 min | Total: 3 hrs 25 min
Cost: $3.07 total, $0.77 per serving
Ingredients
- 2 cups All-Purpose Flour (for dough, sifted)
- 1 tsp Salt (for dough)
- 0.75 cup Hot Water (around 120°F (49°C))
- 0.25 cup Lard (rendered and melted; provides flaky layers)
- 4 stalks Scallions (thinly sliced)
- 0.5 tsp White Pepper (ground)
- 2 tbsp Vegetable Oil (for greasing pan)
- 1 tbsp All-Purpose Flour (for dusting rolling surface)
Instructions
Make Dough
In a mixing bowl combine 2 cups flour, 1 tsp salt and 3/4 cup hot water; stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic.
Time: PT15M
Rest Dough
Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour to relax the gluten.
Time: PT1H
Prepare Scallion Oil Paste
In a small bowl mix 1 tbsp flour, the sliced scallions, 1 tsp salt, ½ tsp white pepper and the melted lard until a spreadable paste forms.
Time: PT10M
Divide and Roll Dough
Turn the rested dough onto a lightly floured surface, cut into 4 equal pieces and roll each piece into a thin rectangle about 12×8 inches.
Time: PT10M
Brush Paste and Shape
Brush each rectangle with the scallion‑oil paste, fold the long edges toward the center, then twist the two ends in opposite directions to form an S‑shape and roll gently to seal the layers.
Time: PT10M
Refrigerate Shaped Pancakes
Place the twisted pancakes on a plate, cover with plastic wrap and refrigerate for at least 1 hour or overnight to firm the layers.
Time: PT1H
Fry Pancakes
Heat a skillet over medium heat, add 1 tsp vegetable oil, and fry each pancake 2‑3 minutes per side until golden brown and crispy.
Time: PT10M
Temperature: Medium heat
Fluff and Serve
Using two spatulas, lift and fluff the pancake, cut into wedges and serve hot. Optional: serve with soy sauce or a chili dip.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains gluten, Contains pork, Non-vegetarian
Allergens: Wheat, Pork (lard)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Lard: Vegetable Oil, Butter
- Instead of Scallions: Green Onions
- Instead of White Pepper: Black Pepper
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Skillet
- Spatula
- Knife
- Cutting Board
- Plastic Wrap
- Kitchen Towel (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Make dough until smooth
- Rest dough for 1 hour
- Brush scallion paste and twist into S‑shape
- Fry until golden brown and crispy
Chef Tips from the Video
- Use a bamboo rolling mat for an even thinness
- Press the pancake gently with a spatula while frying for extra crispness
Troubleshooting
Pancake turns out tough and not flaky
Make sure the dough rested fully and was rolled very thin; using hot water and lard creates the flaky layers
Pancake sticks to the pan
Pre‑heat the skillet and add enough oil; a well‑oiled, hot pan prevents sticking
Storage
Refrigerator: Wrap tightly; keep up to 2 days
Freezer: Freeze individually wrapped; up to 1 month
Room temperature: Best eaten fresh; can sit up to 2 hours
Make-Ahead Tips
- Dough can be prepared a day ahead and refrigerated
- Shaped pancakes can be frozen before frying; fry from frozen adding an extra minute per side
Frequently Asked Questions
What is the cultural significance and history of scallion pancakes in Taiwanese cuisine?
Scallion pancakes, known as "Cong You Bing," are a beloved street‑food staple in Taiwan, traditionally enjoyed for breakfast or as a snack. They reflect the island’s Chinese culinary heritage blended with local preferences for crispy, layered flatbreads.
How are scallion pancakes traditionally served in Taiwan?
In Taiwan they are typically served hot off the griddle, cut into wedges, and eaten plain or with a side of soy sauce, chili oil, or pickled vegetables. They are often enjoyed alongside tea or as part of a larger dim sum spread.
What regional variations of scallion pancakes exist within Chinese‑Taiwanese cuisine?
While the classic Taiwanese version uses pork lard for richness, some northern Chinese regions substitute vegetable oil or butter. Coastal areas may add seafood flakes, and certain street vendors sprinkle sesame seeds on top for extra texture.
During which occasions are scallion pancakes traditionally eaten in Taiwan?
Scallion pancakes are a common breakfast item and are also sold at night markets during festivals such as the Lantern Festival and Mid‑Autumn celebrations, where they are enjoyed as a quick, satisfying snack.
What authentic ingredients are essential for traditional Taiwanese scallion pancakes versus acceptable substitutes?
Authentic recipes call for all‑purpose flour, pork lard, fresh scallions, white pepper, and hot water. Substitutes like vegetable oil or butter can replace lard, and black pepper can stand in for white pepper, though the flavor and texture will differ slightly.
What other Taiwanese dishes pair well with scallion pancakes?
Scallion pancakes pair nicely with Taiwanese soy‑based dipping sauces, pickled cucumber, braised pork belly, or a bowl of beef noodle soup, creating a balanced meal of textures and flavors.
What are the most common mistakes to avoid when making scallion pancakes?
Common errors include over‑kneading the dough, not resting it long enough, rolling the dough too thick, and frying at too low a heat which results in soggy pancakes. Follow the rest periods and keep the pan medium‑hot for crisp layers.
Why does this scallion pancake recipe use hot water and lard instead of regular oil?
Hot water partially gelatinizes the flour, giving the dough a softer, more pliable texture that rolls thinly. Lard solidifies when cooled, creating distinct flaky layers that oil alone cannot achieve.
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. Shaped pancakes can be wrapped and frozen; when ready, fry them directly from frozen, adding an extra minute per side. Store cooked pancakes in the fridge for up to two days.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on Asian home cooking, especially Taiwanese and broader Chinese street‑food recipes, blending personal travel stories with step‑by‑step tutorials for home cooks.
Last updated: August 29, 2026
