Easy Scallion Pancakes
Scallion Pancakes with Ginger Dipping Sauce is a popular Chinese dish loved for its crispy exterior and savory flavor. The flaky and chewy texture of the pancake pairs perfectly with the tangy and slightly spicy dipping sauce, making it a delicious appetizer or snack. This recipe is easy to follow and requires a few ingredients, including all-purpose flour, green onions, and various seasonings. Whether you're a fan of Chinese cuisine or looking to try something new, this Scallion Pancake recipe is worth a try!
Ingredients
For the Ginger Dipping Sauce:
- ¼ cup low sodium soy sauce
- ¼ cup Chinese Chinkiang vinegar
- ¼ cup sliced scallions
- 1 teaspoon minced ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
For the Scallion Pancakes:
- 500 g (4 cups) all-purpose flour, sifted ( plus more for dusting)
- 13.6 g (1 tablespoon) Non-Aluminum baking powder
- 14 g (1 tablespoon) sugar
- 1 ⅔ cups boiling water
- 4 teaspoons toasted sesame oil , avocado oil, or neutral oil.
- 1 cup green onion , chopped
- 4.3 g (1 teaspoon) Kosher salt
- ½ cup avocado oil for cooking
Instructions
- Ginger Dipping Sauce: In a small bowl, combine all ingredients until all the sugar is dissolved. For the Scallion Pancakes: Put the sifted flour, baking powder, sugar, four teaspoons of toasted sesame oil, and salt in the bowl of a stand mixer fitted with a paddle. Turn the mixer on low speed, and as it's running, add the boiling water in a steady stream. Mix until the flour is evenly moistened; it will likely look shaggy.
- Keep kneading until smooth, elastic, and no longer sticky, 4 to 6 minutes. Gradually sprinkle in the chopped green onion and knead until incorporated. Transfer the dough to a large, lightly oiled bowl, cover, and let rest for 30 minutes. Preheat the oven to 200˚ F. Divide the dough into 12 pieces, then roll each into a thin 7-inch circle (about ⅛ inch thick) on a lightly floured surface.
- In a large skillet, heat two tablespoons of avocado oil over medium-high heat. Add one pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, add one more tablespoon of oil to the skillet each time, and reduce the heat to medium if the pancakes are browning too quickly. Slice the scallions pancakes into wedges. Serve with the Ginger dipping sauce. Enjoy!
Notes
How to Store & Re-Heat
To store: Scallion Pancakes with Ginger Dipping Sauce are best served fresh and hot, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
To reheat: Place the pancakes in a preheated oven at 350°F for 10-15 minutes or until they are hot and crisp. Alternatively, reheat them in a pan on the stovetop over medium heat for 2-3 minutes on each side.
The dipping sauce can also be stored in the refrigerator for up to a week. Just stir it before serving, as some ingredients may settle to the bottom over time. Remember that the pancakes may lose some crispiness after storage, but they will still be delicious and flavorful.
Make-Ahead
Scallion Pancakes with Ginger Dipping Sauce can be made ahead of time and stored in the refrigerator or freezer until ready to serve. To make the pancakes ahead of time, prepare the dough, roll out the pancakes, and assemble them with the green onion and oil as directed in the recipe. Once assembled, stack the pancakes on a plate with a sheet of parchment paper in between each layer.
Then, wrap the stack tightly with plastic wrap and store it in the refrigerator for up to 2 days or in the freezer for up to a month. To reheat the pancakes, follow the instructions for reheating in the previous answer. The dipping sauce can also be made and stored in the refrigerator for up to a week. Making Scallion Pancakes with Ginger Dipping Sauce ahead of time can save you time and effort when preparing for a party or gathering, making it a great recipe to add to your meal prep repertoire.
How to Freeze
Scallion Pancakes with Ginger Dipping Sauce can be frozen for later use. To freeze the pancakes, assemble them with the green onion and oil as directed in the recipe, then place them on a baking sheet lined with parchment paper. Make sure the pancakes are not touching each other. Next, place the baking sheet in the freezer and freeze the pancakes for 1-2 hours or until they are solid. Once frozen, transfer the pancakes to a resealable plastic bag or an airtight container and store them in the freezer for up to a month.
To reheat the frozen pancakes, preheat your oven to 350°F and place them on a baking sheet lined with parchment paper. Bake the pancakes for 10-15 minutes or until they are hot and crispy again. Alternatively, reheat them in a pan on the stovetop over medium heat for 2-3 minutes on each side. Freezing Scallion Pancakes with Ginger Dipping Sauce is a great way to have a quick and easy snack or appetizer on hand whenever you need it.
Notes:
Store the leftover pancakes in a ziplock bag and refrigerate them for up to three days. To reheat: Place them on a baking sheet at 400°F and bake for 5-7 minutes. Alternatively, you can reheat them in a nonstick skillet with a little vegetable oil for about 1 minute per side on medium-high heat until heated.
Nutrition Facts
Easy Scallion Pancakes
Amount per Serving
Calories
172
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
305
mg
13
%
Potassium
64
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
102
IU
2
%
Vitamin C
1
mg
1
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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