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.
- 2 cups all-purpose flour , measure after shifting
- 420-440 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
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In a large mixing bowl, stir water to flour and keep stirring with an egg whisk. Make sure that the water and flour is combined completely. Set aside for several minutes.
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Go to the scallion, finely chopped and throw into the bowl with flour and water. Add pinch of salt and five spice powder; continue to stir until everything combined well.
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Heat up around 2 tablespoons cooking oil in a pan (either big or small, it does not matter). Scoop the mixture and pour into the pan. When pouring over the mixture, do not place all of them in center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or your pancake turnover 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 another 1 minute for a darker color and crisper taste.
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Transfer out and then absorb the extra oil by kitchen paper. Repeat to finish all the pancakes.
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When serving, as I usually make larger ones because of time issue, cut into small wedges and enjoy with family.
I’d like to try this recipe. What are these pancakes paired with to make a meal?
I recommend you making a small pot of soup and fresh salad.
They came out perfectly. Thank you so much!
Thanks for the feedback! Happy cooking.
Thank you so much for thisss!!!!!! I also miss a lot of my mom’s food!
Leninha,
Thanks. My grandma loves to make this a lot when I was during my childhood. Good memories are so sweet in life.
Thank you. We made this at least twice and we just love it.
Thanks Steve. Happy cooking!
This is so yummy yum! I made it and enjoyed it thoroughly. Thank you for sharing.
Thanks Tammy for the wonderful feedback!
What are the measurements in cups for the hot water? Should it be the consistency of pancake batter?
1 +3/4 cup.
Am not a chief ,but love very very much Chinese cooks, so I try to do someone at home for my sweet family
Happy cooking and stay healthy!
Is each one really 99 carbs??
Is that whole nutritional facts thing correct? Seems high for everything?
I use a build-in calculation by the recipe plugin. I am not sure whether it is right.
Hey! Can I bake them instead of frying?
I never tried baking previously. Maybe work. You can try with a very small batch firstly.
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 ^_^
Adding rice flour will make the pancake more crisper, not more chewier based on my personal experience, Waishih.