Scallion Pancakes (Green Onion Cakes) Recipe – Asian Special
- Prep Time1 hr
- Cook Time20 min
- Total Time1 hr 20 min
Scallion Pancakes (Green Onion Cakes) Ingredients:
- 3 cups all-purpose flour
- 1 cup boiling water
- 1 cup cold water
- 6 tablespoons salted butter, softened
- 6 tablespoons chopped green onions
- Table salt
- Oil for frying
How to make Scallion Pancakes (Green Onion Cakes) :
Start by placing the flour in a large bowl. Pour in boiling water and mix with a wooden spatula until the mixture becomes thick and somewhat dry. Let it cool for a few minutes. Add cold water and knead the dough for about 5 minutes until it turns smooth. Adjust with more flour if too sticky; the dough should be pliable, smooth, and slightly tacky, similar to play-dough.
Cover the dough with cling wrap and let it rest at room temperature for 1 hour.
Transfer the rested dough onto a floured surface. Divide it into 6 equal pieces and roll each piece into a 10-inch round. Spread approximately 1 tablespoon of butter on each round. Evenly sprinkle 1/4 teaspoon of table salt and about 1 tablespoon of green onions on each round.
Roll each round tightly into a jelly roll, then coil it from one end to the other to form a wheel, securing the ends tightly. Let the buns rest, covered, for 15 minutes.
On a floured surface, gently press each bun down with the swirl side up, and roll it out into a 1/4 inch thick pancake. Some butter may seep out during rolling.
Heat 2 tablespoons of oil in a large nonstick pan over medium-low heat. Once the oil is hot, carefully place one pancake into the pan and fry until crispy and browned, shaking the pan occasionally. Flip and fry the other side similarly. Repeat with the remaining pancakes.
Keep the pancakes warm on a paper towel-lined baking sheet in a slightly warm oven until all are prepared.
Cut the pancakes into wedges and serve immediately.
Recipe Notes:
Let the dough rest for full one hour so gluten relaxes for better roll-out and flakiness.
Use softened salted butter between the layers to create buttery separation when frying.
Trim or finely chop scallions so they distribute evenly in each pancake.
Roll pancakes gently to avoid tearing, yet maintain swirl layers for texture.
Pan-fry over medium-low heat so pancakes brown gradually and cook through without burning.
Use enough oil to coat the pan, then drain on paper towel to preserve crisp edges.
Serve immediately—crispy texture is best when hot.
Keep warm in a low oven if making multiple batches.
Leftovers reheat in a dry skillet to re-crisp.
