AuthorErikaDifficultyIntermediateFlaky, crispy scallion pancakes made with a simple hot-water dough, scallion-infused oil paste, and plenty of fresh green onions. They’re honestly closer to paratha in texture and method, but this recipe comes from The Noodle Queen on TikTok, who calls them scallion pancakes — so scallion pancakes they are.
Make the dough.
Add 2 cups flour and 1/2 teaspoon salt to a bowl. Mix in 1/2 cup boiling water until absorbed and shaggy, then mix in 1/4 cup cold water.
Knead.
Once the water is absorbed, knead with your hand until a rough ball forms. Transfer to the counter and knead for a few more minutes.
Rest.
Cover the dough and let it rest for 20 minutes while you make the scallion oil paste
Prep the scallions.
Separate the white ends from the dark green tops. Reserve the white ends for the oil. Cut the dark green tops in half, then into smaller pieces for the filling.
Make the scallion oil.
Add 1/4 cup grapeseed oil to a pan with the white ends of the scallions. Cook for about 10 minutes to infuse the oil with scallion flavor.
Make the paste.
Remove the scallion whites from the oil. Stir in 1/2 teaspoon salt and 1/2 cup flour to make a paste.
Portion the dough.
Once the dough has rested, knead it for about 1 minute, then shape it into a log. Cut into 6 pieces. Work with one piece at a time and keep the others covered so they do not dry out.
Roll and fill.
Roll one piece of dough into a rectangle, about 6 x 4 inches. Spread on some scallion oil paste, then sprinkle with chopped green onions.
Shape the pancake.
Starting from the bottom, roll the dough up 3–4 times, pushing out air bubbles as you go. Then roll it from one side to the other into a snail shape. Use a little paste on the end to help seal the tail. Cover while you repeat with the remaining dough.
Roll into pancakes.
Once all 6 pieces are shaped, roll each one out into a pancake. This creates the flaky layers.
Cook.
Heat oil in a pan. Add a pancake and swirl it slightly so it does not stick. Cover with a lid and cook for 1 minute.
Flip and finish.
Flip the pancake away from you, cover, and cook for another minute. Continue flipping and pressing until both sides are golden brown and crisp.
Recipe Notes
Scallions are also called green onions or bunching onions. Use the white ends to infuse the oil, and save the green tops for the filling.
I’ve also made these with lots of chopped parsley in place of the scallion greens, which turns them into what I think of as parsley pancakes. Other soft herbs would work well, too — cilantro, dill, chives, or a mix of whatever you have.
The original recipe calls for all-purpose flour, but I usually use whatever good local flour I have on hand, often a whole wheat or partially whole wheat flour. The dough may need a tiny splash more water if your flour is thirstier, but the flavor is worth it.
For cooking and making the scallion oil, I like to use a neutral oil rather than olive oil. Save the good olive oil for finishing, dressings, or anywhere you’ll actually taste it. Here, the scallions are doing the flavor work.
Freezing cooked pancakes
Let them cool completely, then stack with parchment or wax paper between each pancake. Put them in a freezer bag or airtight container and freeze.
Reheating
For the best texture, reheat from frozen in a dry or lightly oiled skillet over medium heat until hot and crisp again. You can also use a toaster oven or air fryer.
I’d avoid the microwave unless you’re desperate — it will make them soft/chewy instead of crisp.
Best texture note
Freezing them uncooked after shaping gives the best fresh-cooked texture, but freezing them cooked is still totally fine for convenience.
