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.
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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
- ⅛ teaspoon Chinese five spice powder , optional
- vegetable oil for frying
Chili dipping sauce
- 1 tbsp. light soy sauce
- ½ tbsp. chili oil
- 1 tbsp. chopped scallion
- ⅛ 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
Darlene
I’d like to try this recipe. What are these pancakes paired with to make a meal?
Elaine
I recommend you making a small pot of soup and fresh salad.
gabrielle dingle
They came out perfectly. Thank you so much!
Elaine
Thanks for the feedback! Happy cooking.
Leninha
Thank you so much for thisss!!!!!! I also miss a lot of my mom's food!
Elaine
Leninha,
Thanks. My grandma loves to make this a lot when I was during my childhood. Good memories are so sweet in life.
Steve
Thank you. We made this at least twice and we just love it.
Elaine
Thanks Steve. Happy cooking!
Tammy
This is so yummy yum! I made it and enjoyed it thoroughly. Thank you for sharing.
Elaine
Thanks Tammy for the wonderful feedback!
Josie
What are the measurements in cups for the hot water? Should it be the consistency of pancake batter?
Elaine
1 +3/4 cup.
Norbert Denis
Am not a chief ,but love very very much Chinese cooks, so I try to do someone at home for my sweet family
Elaine
Happy cooking and stay healthy!
Allysa
Is each one really 99 carbs??
Allysa
Is that whole nutritional facts thing correct? Seems high for everything?
Elaine
I use a build-in calculation by the recipe plugin. I am not sure whether it is right.
Meri
Hey! Can I bake them instead of frying?
Elaine
I never tried baking previously. Maybe work. You can try with a very small batch firstly.
Waishih
hi Elaine, i been checking out your site again after following your black sesame soup and pumpkin pancake post. i have rice flour at home at the moment, if i use it instead of all purppose kind will it be more chewy? I'm just curious if you tried it before. i always buy the premade from the store and its bit oily even if i don't use oil in the pan to make it. thank you for sharing i am a big fan already ^_^
Elaine
Adding rice flour will make the pancake more crisper, not more chewier based on my personal experience, Waishih.