Scallion Pancakes
Serves
4
Total Time
2 hours, 44 minutes
Prep Time
20 minutes
Inactive Time
2 hours
Cook Time
24 minutes
About
Crispy, flaky, and packed with savory flavor, these Scallion Pancakes are a must-try! Made from a simple dough, these golden-brown pancakes are layered with buttery scallions and lightly fried to perfection. Topped with a fried egg, crispy bacon, and fresh greens, they’re perfect for breakfast, brunch, or anytime you’re craving something deliciously different. If you've ever wondered how to make scallion pancakes, the process is easier than you think! A little rolling, a little folding, and a hot skillet are all you need to achieve that signature crisp texture. Whether you're into Chinese scallion pancakes or love the softer, eggier style of Korean scallion pancakes, this recipe blends both inspirations while adding a fun breakfast twist. Pair them with a dipping sauce, enjoy them as a breakfast sandwich, or even get creative with fillings—these pancakes are endlessly versatile. Once you try making them from scratch, you’ll never go back to frozen ones again! Tips and Tricks- For extra flaky layers, make sure to roll and coil the dough tightly before flattening it again.
- If you’re short on time, you can let the dough rest for just 30 minutes, but 2 hours gives the best texture.
- Wondering what to eat with scallion pancakes? They pair perfectly with soy sauce, chili oil, or even a drizzle of honey for a sweet-savory twist.
- Try making an epic breakfast pancake by stuffing it with eggs, cheese, and crispy bacon for a fun take on a classic breakfast sandwich.
Ingredients
For Pancake Dough
2 cups all purpose flour
½ teaspoon salt
⅔ cup boiling water
2 tablespoons cold water
Vegetable oil for frying and kneading
For Filling
3 tablespoons melted butter
½ cup finely chopped green onions
1 tablespoon Kikkoman® Sesame Oil
For Topping
4 fried eggs
2 strips cooked bacon, chopped
1 cup watercress or micro greens
Directions
- Add flour and salt to a medium mixing bowl and stir together with a fork. Continue stirring and slowly pour in hot water until well combined. Add cold water and knead dough with hands until shaggy. If the dough is too dry, add additional cold water.
- Continue to knead dough on a clean work surface for 3-4 minutes. Grease dough lightly with vegetable oil and transfer to bowl. Cover with plastic wrap and rest for 2 hours.
- Stir together melted butter and sesame oil. Separate dough into 4 equal balls. Return 3 to the bowl and cover with plastic wrap. Roll out ball into an 8-inch disc. Brush with melted butter mixture and sprinkle with 2 tablespoons of green onions. Roll from one end into a rope shape, then roll into a round coil.
- Place on a greased cutting board and roll out into an 8-inch disc. Cover with plastic wrap to keep moist. Repeat with remaining 3 dough balls.
- Heat ¼ vegetable oil in a skillet over medium heat until 400ºF. Add 1 pancake and cook for 2-3 minutes. Flip and cook 2-3 minutes longer, until golden brown. Repeat with remaining pancakes.
- Serve warm topped with fried egg, greens, and bacon.
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