ByThe Food in My Beard
Updated October 30, 2014
cup Bisquick™ Original baking mix
Mix all the sauce ingredients to form the dip.
Grate the carrots into thin strips. Wash and chop the green parts of the scallions into 1 inch pieces.
Beat the eggs with the water and pour over the Bisquick in a large bowl. Mix well. It will be much thinner than the batter for American-style pancakes.
Mix the carrot shreds into the pancake batter.
In a frying pan or cast iron skillet, working in batches of one or two depending on how much space you have, saute just enough scallions for each pancake until blackened in some places. Then spoon some batter over the scallions.
Cook until browned on the bottom and solidified/flippable. Flip and repeat.
Chop like a pizza into 8 slices and serve with the dipping sauce.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Scallion pancakes have always been my favorite appetizer at any Asian restaurant.
They’re slightly different at a Vietnamese place, compared to Korean, Chinese, or even Thai. Sometimes I feel like they even differ at every single restaurant! But they always have that super salty dipping sauce.
If I had to choose, I would say these Scallion Pancakes are closest to the Korean version. With this fun shortcut, these Scallion Pancakes are quick and easy to make, and still very delicious.
These have way more egg and liquid in them than what is listed on the box for American-style pancakes.
Start by browning the scallions.
Then pour the batter right on top.
Dan Whalen likes Asian pancakes way better than American pancakes. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Scallion Pancakes - Recipes
- 2 cups all-purpose flour, plus additional for work surface
- 2 tsp. kosher salt, plus additional for serving
- ¾ cup boiling water, plus additional as necessary
- ½ cup soy sauce
- 1 Tbs. granulated sugar or brown sugar
- 1 Tbs. plus 2 teaspoons sesame oil, divided
- 1 ⅓ cups plus 2 tablespoons thinly sliced scallions (from approximately 2 bunches), divided
- 2 Tbs. rice wine vinegar or black vinegar
- 1 tsp. chile oil or hot sauce (optional)
- 1 Tbs. vegetable oil, plus additional for frying , for serving
Combine flour and salt in a large bowl and whisk to combine. Gradually begin to add boiling water, stirring with a wooden spoon, until water is incorporated and no dry bits of flour remain. Begin kneading in the bowl with one hand, using the other hand to steady the bowl. Continue kneading, pushing dough against the side of the bowl and doubling it back on itself, until cohesive and slightly smooth. Add water by the tablespoon as necessary. Transfer to a lightly floured work surface and knead for an additional 5-8 minutes, until a smooth and slightly tacky dough is formed. Shape into a round, transfer to a bowl, and cover with plastic wrap. Let rest at least 1 hour and up to 4 hours in advance, at room temperature. Dough can also be made in a stand mixer fitted with the paddle attachment. When using this method, switch to dough hook attachment after water is fully incorporated and knead until smooth, about 6 minutes.
While dough rests, make dipping sauce. Combine soy sauce, sugar, 2 teaspoons sesame oil, 2 tablespoons scallions, vinegar, and hot sauce, if desired. Set aside.
In a small bowl, combine remaining 1 tablespoon sesame oil and 1 tablespoon vegetable oil. Divide dough into 4 pieces, form into small rounds, and lightly flour a work surface. Working with one piece at a time and keeping unused dough covered with a kitchen towel, roll each round into an 8-inch circle. Lightly brush top of dough with sesame and vegetable oil mixture, sprinkle with one-fourth of chopped scallions, and roll dough into a tight, cigar-like roll. Next, coil the dough into a spiral, like a snail shell, tucking the end piece of the spiral underneath, into the center of the underside of the dough. Press down with your palm to seal and set aside, covered with a kitchen towel. Repeat with remaining dough, oil, and scallions, flouring surface as necessary to prevent sticking.
Next, roll each spiraled piece of dough into a thin 7-inch round, about ⅜-inch thick, flouring dough and surface lightly if necessary. If dough contracts and seems to have trouble rolling into a circle of this thinness, let dough relax for 10 to 15 minutes, covered, and try again.
Heat a griddle or cast iron skillet over medium heat until hot. Add enough vegetable oil to generously coat the surface. The amount will depend on the size of your skillet or griddle. Add scallion pancakes, in batches as necessary, and cook, flipping once and adding oil as necessary, until deeply golden and crisp, about 2-4 minutes per side. Pancakes should be fully cooked through lower heat as necessary to prevent over-browning. Sprinkle finished pancakes with additional salt and transfer to oven on a baking sheet to keep warm as other pancakes fry.
Chinese Scallion Pancakes (Congyoubing)
Chinese Scallions pancake also known as green onion pancake or Congyoubing is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Those crispy and aroma pancakes are available all around China. Making your own scallion pancake at home is easy and enjoyable.
I know that many Chinese restaurants in the world providing this lovely pancake. However, making some at home is a nice experience. Only with simple and everyday ingredients, we can make our own extremely aromatic scallion pancakes. In China, there are, actually, several types of scallion pancakes. In northern provinces, scallion pancake (this version) is thinner, chewy and with less oil. In Southern China, for example, Shanghai, scallion pancakes are thicker and fried with a larger amount of oil and create a even more crispy shell and softer inner part.
- In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (烫面) is soft when well cooked, while cold water dough (冷面) producing a chewier texture.
- I suggest using only the green part of scallion or green onion. The hard white part usually pierces the wrapper.
- It is quite important to rest the well shaped pancake just before the last rolling out.
- In every step of this recipe, cover your single dough with wet cloth to prevent drying out.
- 2 cup unshifted all purpose flour (nearly 300g)
- ¾ cup water (1/2 hot boiling water + ⅓ cold water) + 10ml for adjusting
- 1 tbsp. vegetable cooking oil
- 1 tablespoon cooking oil
- 2 cup chopped scallion (use green part only)
- ½ tsp. salt
- 1 tbsp. Chinese five spice powder (for garnishing)
Mix salt with all purpose flour.Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.
Then roll out the pancake to large around circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with fingers to spread the dough over the pan.
Brush some cooking oil on a pan and then place the rolled scallion pancakes.
Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
Other pancakes to try
What to Match with Scallion Pancakes
Scallion pancakes can be matched with savory soups lotus root soup, tomato egg drop soup, kelp soup. Or you can match it with a sweet soy milk.
Chinese Scallion Pancakes (Shallot Pancakes)
My favourite Chinese restaurant treat made at home – with step by step photos! Wonderfully crisp on the outside, chewy, flaky and salty on the inside. Authentic and easy! I love scallion pancakes so much I used to stockpile frozen ones from the Asian grocery store, then cook them up at home. I swear they are the best midnight snack after a few too many vinos – and they take minutes to cook straight from the freezer. I was inspired to try to make them myself because I bought a whole bunch of shallots just so I could use one piece for a recipe and I had to find a recipe that used a lot of shallots!
YES this is easy! Of course it is easy – every recipe on my blog is easy. I promise you this is worth trying. The smell when the pancake hits the pan, the shallots sizzling…..I’m lost for words to describe how good it is. It is a great make ahead dish – you can keep the ready-to-cook pancakes in the fridge or the freezer – and you can cook them in their frozen state, it just takes a 3 minutes instead of 2 minutes on the stove.
The recipe is really easy (full recipe provided below). All you do is combine flour, salt and water to make a dough, set it aside for 10 minutes, divide into two, then roll each ball out thinly into about 1.5ft/50cm x 8″/20cm. Then spray lightly with oil, then roll it up starting from the wide end. Then coil it into a snail shape, push down with your hand and roll out again into the same shape. Repeat with the other ball.
Roll them out again. This time after you spray it with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end. After rolling it up, cut the dough in half, then coil again. You will end up with 4 coils. Push down with your hand and roll out into a round pancake about 1/3 ” / 0.5 cm thick. Then you simply pan fry.
The spraying of oil, coiling them re-rolling is what creates the flaky layers which you can see in this photo.
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Frying Scallion Pancakes
The only thing left to mention is frying temperature. I tried frying scallion pancakes over multiple temperature ranges to figure out the ideal method to achieve a crisp crust and optimal layer expansion. I also tried using very little oil (1 tablespoon), and a whole lot of oil (up to 1/2 a cup—enough that the oil came over the top of the pancake). In the end, I discovered that very high heat produces unevenly cooked pancakes. They blister and bubble rapidly, the thin bubbles cooking and burning long before other areas of the pancake even begin to take color or the interior begins to set.
On the other hand, keep the heat too low, and the pancake sits there slowly soaking up oil until it's totally saturated, turning heavy and greasy instead of light and crisp.
Moderate heat with a good amount of oil and constant swirling is the best way to get even browning and discrete, flaky layers.
If you love the idea of these scallion pancakes, here's a full collection of Chinese-American appetizer recipes.
Flaky Scallion Pancakes with Shallots
Scallion pancakes (蔥油餅) is one of those traditional Chinese dishes that will please a crowd. In general, they are pan fried so that they get nice and crispy on the outside. The sign of a good scallion pancake are the flaky layers of dough. When I say flaky, I don’t mean buttery pie crust kind of flaky. Rather, when you rip open a scallion pancake, you should see thin, overlapping layers of dough. It gives the pancakes a light airy quality in the center.
It took me a while to figure out the best method for making scallion pancakes. In the past, I rolled out small balls of dough into a relatively thin circle, rolled that circle up into a tight log, and curled that circle into a snail-like shape. Then, I would roll out that curled dough into a thin circle again, and pan fried the pancakes (see my post here for the full recipe). Although the pancakes tasted fine, I still believed that I could come up with a better recipe. After watching many, many YouTube videos, I finally developed a better method for the recipe!
- To a food processor, add 2 cups flour and the baking powder. Then, with the motor running, add ⅔ cup cold water continue processing until a dough forms, about 40 seconds. Transfer the dough to a plate and set aside. Add the remaining flour and the salt to the food processor and, with the motor running, add ⅔ cup boiling water continue processing until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.
- Lightly flour a clean work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes. Grease a large bowl, transfer the dough to it, cover, and set aside at room temperature until it is pliable, and relaxed, about 2 hours.
- Lightly flour a clean work surface and a rolling pin. Split the dough in half, and roll one half out to a 10-by-20-inch rectangle. Brush the rectangle with 1 tablespoon each canola and sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper. Beginning with one long side, tightly roll the rectangle up like a jelly roll, stretching gently outward as you roll. Cut the roll crosswise into 3 even pieces. Slightly stretch one piece, and starting from one edge, coil it horizontally, tucking the outer end beneath it. Gently flatten the coil into a disk with your hand, then use the rolling pin to flatten the disk further into a 6-inch circle. Repeat with the remaining pieces and the second half of the dough and fillings. Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes.
- Place a large baking sheet in an oven preheated to 200°F.
- To a medium nonstick skillet over medium heat, add 2 teaspoons canola oil. When the oil is hot, add 1 pancake to the skillet and cook, swirling the skillet and turning once, until golden and crisp, about 10 minutes. Use a wide spatula or tongs to transfer the pancake to the baking sheet in the oven. Repeat with the remaining oil and pancakes. When all the pancakes are cooked, remove from the oven and cut into wedges. Serve hot, with soy sauce for dipping.
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide. Some like it firmer, some fluffier. Christopher Testani
Scallion Pancake with Ginger Dipping Sauce
This recipe for Scallion Pancake and amazing Ginger-Sesame Soy Dipping Sauce will help you make the restaurant-style flaky and chewy Chinese Scallion Pancakes at home. Serve as an appetizer or snack.
For me, three things make Scallion Pancakes taste just like served in Chinese restaurant.
- Flavor of fresh scallions.
- Flaky layers and chewy texture of pancakes.
- Irresistible Sesame-Soy Ginger Dipping Sauce served with pancakes.
Good news is - I'm sharing today all secrets to make pancakes which have all three qualities listed above. Pretty much everything you need to know to make THE perfect Scallion Pancakes.
Let's learn to make some and serve something different for your family gathering.
Scallion or Green Onion Pancake is signature appetizer on every Asian restaurant's menu. The seasoned wheat flour dough is layered with green onions and rolled to make 6-7 inch flat bread. Flat bread is then shallow pan fried in cooking oil until both sides are crispy. The resulting pancakes resembles cooked stuffed tortilla and have buttery layered texture somewhat like a cooked puff pastry. The flavor fresh stuffed green onions can't be missed.
When hot pancakes are dipped in sharp dipping sauce. a flavor explosion happens! I highly recommend trying this recipe once. It will be repeat offender for sure.
SCALLION PANCAKE DIPPING SAUCE
The dipping sauce recipe for scallion pancakes is ginger-sesame soy dipping sauce. It has sharp and delicious ginger-sesame soy flavor with lite flavor of scallions. It is easy to prepare and a versatile condiment. It is perfect to serve as Dipping Sauce with Scallion Pancakes, or Chinese Dumplings, or Spring Rolls. It is also a great marinade to make Ginger-Sesame Grilled Chicken.
To make dipping sauce for Scallion Pancakes, I add all ingredients for dipping sauce: grated ginger, sesame oil, sugar, rice vinegar, soy sauce in a small bowl. Whisk to mix sugar with oil and soy sauce. Then mix in sesame seeds and scallion. This simple recipe has sharp and delicious ginger-sesame flavor.
This Dipping Sauce keeps good in refrigerator for up-to 1 month. If serving later, I recommend to mix-in fresh chopped scallions just before serving.
HOT WATER DOUGH FOR CHINESE PANCAKES
To make perfect scallion pancakes, first step is to get dough right. Dough for Scallion Pancakes is called Hot Water Dough. It is made making dough of wheat flour with oil, seasoning and hot water. Hot water gives pancakes signature chewy texture. Fat (oil or butter) helps in flaky cooked Pancakes.
To make the dough, in food processor, or wide bowl, add flour, butter or oil, salt, and minced garlic. Start with adding 1/2 cup of hot water. Pulse to mix water with flour. (Mix with wooden spoon if using bowl.) Add a tbsp more until dough comes together. No more than 4 tbsp of water. Dough should not be very wet or sticky.
Once dough has formed, letting it rest makes it soft and easy to work with. The resulting pancakes are soft, flaky with perfect lite chewy texture. Simply irresistible with Soy dipping Sauce.
HOW TO ROLL THE PANCAKES
This is very important step in getting signature multiple flaky layers in pancake. The rested dough is flattened, brushed with oil, layered with minced scallions and rolled like a log, then spiraled and flattened again. This creates multiple layers of oil layered dough. When cooked, layers separate to flaky crispy layers of pancakes just like a puff pastry.
Once ready, I slice pancakes into triangles just like you would slice pizza. Serve still warm Scallion Pancakes with dipping sauce and have a Chinese Restaurant made-at-home.
I hope these pancakes will make to your next family gathering. Pancake Dough stays good in refrigerator up-to 2-3 days and dipping sauce stays good for up-to 1 month. So, you can make dough and dipping sauce ahead of time. Just roll and cook pancakes when planning to serve.
Paleo Scallion Pancake
Paleo Scallion Pancakes
I doubt I’m alone in this little admission: I’m always looking for that perfect healthy meal. You know, the one that’s healthy AND delicious AND filling AND cures diseases AND makes my skin glowy AND ends wars AND …
Why is that so much to ask?
It seems like when I find a meal I love, it’s too high in carbs or calories or chemically weirdness. When I find a meal that’s healthy, it tastes like cardboard. And you guys, I cannot make myself eat cardboard. I just can’t. I still remember the time I decided I was going to eat a rainbow of roasted veggies for dinner every night. That lasted two days and I think I ate more of the garlic aioli than the asparagus.
Anyway, what I’m trying to tell you is that I FOUND IT. I FOUND IT, AND IT’S SCALLION PANCAKES. These paleo scallion pancakes are flippin’ delicious, flippin’ healthy. And when I topped them with an also-healthy pile of sesame shrimp and a drizzle of Sriracha aioli (recipes coming soon!) they might’ve been the best savory thing I’ve ever made. And that’s saying a lot, ’cause once I made these.
Easy Scallion Pancakes, From Batter Directly
I love to serve my family green onion scallion pancake as breakfast or with other meals when I cook porridges or congee. Honestly, scallion pancake is one of the most frequently dish on my family table. However, after kneading dough and kneading dough for quite a long time, I am a little bit tired and thus developed a simplified version. No need to knead the dough and only 5 minutes preparation. Though the pan-cake comes out slightly different, it is quite satisfying too. And traditionally version instructions are listed in Chinese scallion pancake and a Shanghai style version in scallion pancakes.
I am using a pan 27cm in diameter and I end up with 4 pancakes by using this amount. This is perfect for me because I need to serve for four family members currently. But you can use any pan. The principle is you need to place a thin layer (as well distributed as possible) of mixture to cover your pan. At the first attempts, if you find it is difficult to make it a round pancake. It does not matter, as you will get yummy pancakes too. As for the shape, just keep practicing.
When serving the pancake, if yours are as big as mine, it might be better to cut the pancake into wedges.