A shortcut to regular scallion pancakes is introduced here. We are making a scallion pancake from batter directly.
Scallion (green onion) pancake is one of our favorite breakfasts. My daughter loves it so much. I have already introduced a more authentic version with a crispy shell and soft inside version, and this is a super great shortcut version. With this version, you can make around 4 to 5 minutes within 20 minutes. I highly recommend this for hurry meals. Just magic happens and there is no kneading task at all.
Ingredients needed
- All-purpose flour – work perfectly for pancakes
- chopped scallions or green onions
- Salt
- Chinese five spice powder – optional but it gives the pancake a super lovely mixed spice flavor
- Cooking oil-– recommend peanut oil
Tips
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 four family members currently. But you can use any pan. On the first attempt, if you find it 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. You can also use a scraper to spread the batter.
You can also add eggs to this mixture to make an egg-flavored scallion pancake.
Instructions
Mix salt with Chinese five-spice powder with the all-purpose flour. And then mix with water. Continue stirring to get a smooth and consistent mixture. At this stage, you may feel the batter is a little bit dry, don’t worry it will be thinner after adding the chopped scallions.
Add chopped scallions, and mix well. Then set the batter aside for 5 minutes. So everything can combine together.
Heat a non-stick pan first, then add around 1 tablespoon of oil, and swirl to cover. Scoop the batter into the pan. When pouring over the mixture, do not place all of them in the center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or a scraper to make the pancake as well distributed as possible.
Add extra oil when you feel the pancake is too dry and super easy to get burnt.
Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side for another 1 minute for a darker color and crisper taste.
Repeat the process and finish all of the pancakes. Cut into wedges, and serve directly or with a dipping sauce.
Other Shortcut and Pancake recipes
- Steamed Peking duck pancake– which is made with dumpling wrappers.
- Easy spring roll wrapper with a brushing method.
- Chinese scallion pancake–the real street style.
- Chinese meat pie with beef filling
How to serve with this pancake
This will be great to serve with congee, porridge, or soups. Following are some of my favorite serving choice for this scallion pancake. All of those recommended dishes are super easy and require very short cooking time, so you can finish up a quick meal.
Chinese Scallion Pancake—Simplified Version
Ingredients
- 2 cups all-purpose flour , measure after shifting
- 440 ml water
- 1 cup finely chopped scallion , wash and drain well
- pinch of salt
- 1/8 teaspoon Chinese five spice powder , optional
- vegetable oil for frying
Chili dipping sauce
- 1 tbsp. light soy sauce
- 1/2 tbsp. chili oil
- 1 tbsp. chopped scallion
- 1/8 salt
- 1 tsp. sesame oil
Instructions
- Mix salt with Chinese five-spice powder with the all-purpose flour. And then mix with water. Continue stirring to get a smooth and consistent mixture. At this stage, you may feel the batter is a little bit dry, don't worry it will be thinner after adding the chopped scallions.
- Add chopped scallions in, and mix well. Then set the batter aside for 5 minutes.
- Heat a non-stick pan first, then add around 1 tablespoon of oil, and swirl to cover. Scoop the batter and pour it into the pan. When pouring over the mixture, do not place all of them in the center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or a scraper to make the pancake as well distributed as possible.
- Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side for another 1 minute for a darker color and crisper taste.
- Repeat the process and finish all of the pancakes. Cut into wedges, and serve directly or with the dipping sauce.
Notes
Nutrition
Hi Elaine,
I’ve come across your recipe that looks and sounds so yummy. The plus side is that it can be made quick from scratch. I was wondering if I can get your permission to give this recipe idea to my customers at my family run oriental grocery? I will obviously link the recipe to your page.
Nhung
Hi Nhung,
Thanks for such a sweet comment. Yes, you can spread the recipe to your customers as long as they are well credited!
hi what is 420 to 440 ml of water? I am clueless. First time in the kitchen
Hi rene,
You need a measure cup to measure 420ml water for this recipe.
I realize this may come too late, but, 420 – 440 ml is around 2 cups.
I totally understand only those who grew up with the food can simplify things because you know the authentic taste. I will need to try your pancake tomorrow. So, sounds like you are born and raised in China. How come your English is so good. I know bloggers can just use translation software but your video and comments are impressive too.
Hi PJ,
Yes, you are right. I grew up in China and I am still based in China too. I love cooking but English is my short slab. You can find lots of complains about my expressing. But I will improve it continuously.
Elaine, I am so happy to find your simplified version of scallion pancakes…no need to spend time rolling the dough…yay! I am making it tonight. I want to try making your version of red bean pancakes too.
Elaine, I’m so happy I stumbled on your recipe for scallion pancakes and your beautiful blog when I was on Pinterest! Such beautiful photos and simple clear recipes! I’ll definitely try the pancakes as an alternative to the frozen ones I’ve been buying. Thanks!
Thanks Alice. I hope you will love it as our Chinese.
Hi Elaine, Do you have a recommended dipping sauce for these? Thanks!
Hi Alix,
Usually I do not match this with a dipping sauce. But you can use a spicy dipping sauce or a oyster sauce in this recipe:https://www.chinasichuanfood.com/chinese-steamed-chicken-recipe/. I believe thai style chili sauce also works fine.
Thank you for this recipe! We had a lot of scallions from our farm box last week, so we made this for dinner. A very nice alternative to making traditional scallion pancakes, which look too labor-intensive for me!
It is the same to me, Jenn. We are scallion pancake lovers but traditional version requires long time kneading and shaping. This one is much earlier. I usually use this recipe for a quick breakfast.
when I follow the above steps with the above quantities my mixture come out all doughy and lumpy – not like pancake mix at all. When I dilute it with a little water and pour into the pan it simply won’t cook and goes all lumpy – any advice what I’m doing wrong??
I’ve had the same issue. Does not look like the pictures. It’s thick and lumpy.
Abby,
You will need brush more oil before folding up and lengthen the frying time.
I would add a small amount of shoyu (soy sauce) instead of 5 spice. And I would probably use it like a taco shell and make a filling of refried beans, scrambled eggs with ham or chopped Canadian bacon, and shredded cheese.
Hi I was just wondering can make it a large batch and freeze some if not than can I make a large batch and keep in the fridge for 2 to 3 days and will taste the same
Thanks
Hi Shabnam,
I never freeze this version but I freeze the traditional version frequently. Cover the well shaped but not fried pancake with plastic wrappers and then freeze. Next time before serving, take out and pan-frying directly.