scallion pancakes

Healthy and the best scallion pancakes made of flour, green onion scallions and salt. This easy Chinese scallion pancake recipe is authentic and fail-proof!

Scallion Pancakes

all-purpose flour (200 g)

salt

chicken bouillon powder, optional

water (125 ml)

scallion

oil,

all-purpose flour,

Oil,

Sift the all-purpose flour into a big bowl...

Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder (if using) into the flour. Combine well and set aside.

Heat the water to a boil. Slowly add...

Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

Add the scallions into the dough and combine...

Add the scallions into the dough and combine well.

On a flat and floured surface, divide the...

On a flat and floured surface, divide the dough into 8 small dough balls, as pictured.

Working with one dough ball at a time,...

Working with one dough ball at a time, roll it to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.

Roll the dough into a cylinder.

Coil it up like a snail.

Dust the rolling pin with the flour and...

Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls.

Add about 1/4 inch (6 mm) of oil...

Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.

Shallow fry each side of the pancake to...

Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side.

Add more oil, repeat the same for the...

Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured...

Extra-Flaky Scallion Pancakes Recipe

For the Pancakes:

water

scallion greens

For the Dipping Sauce:

soy sauce

Chinkiang or rice wine vinegar

ginger

sugar

To Cook:

vegetable oil

Kosher salt

Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

Shanghai scallion pancakes were one of our favorite breakfast street foods in Shanghai. Packed full of scallions and pork fat layered in dough, these Shanghai scallion pancakes are more decadent than the average scallion pancake.

Shanghai Scallion Pancakes

all-purpose flour

peanut oil

scallions ((finely chopped, about 2 cups))

Vegetable or peanut oil ((for cooking the pancakes))

Start by preparing the dough. In a medium mixing bowl, mix 2 1/4 cups flour, ¼ teaspoon salt, and 1 cup of warm water with a wooden spoon or rubber spatula until a sticky dough forms. The dough should be sticky, but not wet. You can add up to 2 tablespoons more flour if you feel the dough is really wet.

Next, use a teaspoon of oil to coat the top of the dough round. Don’t worry about the dough sticking to the bowl for now. Cover with plastic wrap and let rest for 1 to 2 hours.

Make the flour and oil roux by combining 3 tablespoons of oil, 1/3 cup of flour, and ¼ teaspoon salt. Set aside.

After the dough has rested, use a teaspoon or two of oil to coat your work surface. Any clean stone or wood kitchen surface will do. Take the dough out and use a little more oil if you feel the dough is sticking to your hands or work surface. Is should be soft and pliable, and the oil keeps everything from sticking together.

Divide the dough into 4 equal pieces and roll each piece out lengthwise into a long strip. Next, take about ¼ of the roux, and spread it across the entire length of the dough with your hands. Take ½ cup of the chopped scallions, and spread them generously and evenly across the length of the dough.

Next, roll the dough, folding and tucking in the edges every so often so you don’t have any scallions leaking out of the sides. You end up with a little bundle of joy that you should set aside and cover with a piece of plastic wrap to avoid drying out. Repeat for the other three pancakes.

Heat a cast iron pan over medium heat, and add 4 tablespoons of oil. Next, place the dough ball with the spiral pattern facing up on your work surface. Flatten it with your hands or a rolling pin, so the dough round is about one inch thick. Place it in the pan.

The pan should be hot enough so the dough is sizzling, but browning slowly. Move the dough around the oil to cook the sides of the pancake. When the bottom is slightly browned (about 2 minutes), turn the pancake over gently, being careful not to splash the oil.

Use a cast iron grill press or heavy pot to flatten out the pancake to between ¼-½-inch thick, and let fry in the oil for another 2 minutes. Turn it over if you think more browning is needed.

Next, transfer the scallion pancake to a preheated oven at 350 degrees F, and let bake for another 5 minutes for more crisping. We used our little countertop toaster oven, which worked just fine.

Take the pancakes out of the oven and cut into wedges to serve. If you like, now’s the time to sprinkle some extra salt on top to taste.

https://content.jwplatform.com/videos/jhLFoyhd.mp4

Masters at Work Making Shanghai Scallion Pancakes

Scallion pancakes or cong you bing are the quintessential Chinese snack. This recipe is very easily multiplied for large crowds!

Cong You Bing Scallion Pancakes with Dipping Sauce

scallions ((thinly sliced))

Salt

Vegetable oil

sesame seeds

Chinese black vinegar

garlic ((finely minced))

scallion ((chopped))

In a mixing bowl, add the flour and hot water and stir until it forms a dough.

On a floured surface, knead the dough for five minutes until smooth. Place back in the bowl, cover with plastic wrap or a clean towel, and allow it to rest for 30 minutes. While the dough is resting, you can slice your scallions and assemble the dipping sauce.

After those thirty minutes are up, cut your dough into three equal pieces. Take a rolling pin and roll each piece into a seven-inch circle. Each time you roll, pick up the dough and turn it a quarter-turn to the left (or the right...we’re not picky). This gives you a perfect circle every time, and prevents the dough from sticking to the board.

Brush each circle with some oil, and sprinkle with salt and scallions. Roll the dough into a cigar shape. Then coil that around itself like a snail. Then roll that out into a pancake about six inches in diameter (you don’t want it to be too thin).

Sprinkle with sesame seeds and press them lightly into the dough. Repeat this process with the other two pieces of dough.

Heat a nonstick pan or cast iron skillet with about a tablespoon of oil. Fry each pancake, about 3 minutes per side, until golden brown. Cut into wedges and serve with your dipping sauce.

Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.  

Taiwanese Scallion Pancakes (台式蔥油餅)

(5 cups) all-purpose flour

(1.8 cups) hot water

(1 cup) all-purpose flour

(1 cup) vegetable oil

scallions, thinly chopped (amounts to 1.5 cups)

white pepper (optional)

soy sauce or soy paste

spicy bean paste (doubanjiang)

garlic, finely minced

scallion, chopped

chili, deseeded & chopped (optional)

Make the Dough. First, mix together the all-purpose flour and salt. Then slowly stream in the hot water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the hot water is added, knead the dough in the bowl for just 2-3 minutes until the dough just comes together (do not over-knead!). While mixing, try to clean off some of the flour that originally got stuck to the inside of the bowl as well. The dough doesn't have to be smooth at this stage; in fact, it will seem barely work-able. Brush the top of the dough with a little bit of vegetable oil (prevents drying) and let rest in the refrigerator for at least 1 hour, preferably overnight to extend the autolyse.

Make the Scallion Oil Paste. First, combine the chopped scallions, all-purpose flour, and white pepper in a heat-safe bowl. In a small sauce-pan or shallow pan, heat up the vegetable oil until just shimmering. Then quickly pour the oil over the scallions — it should sizzle immediately. Stir to form a smooth paste.

Roll out the Dough & Apply Oil Paste. Take your rested dough and divide into eight even portions. Place all the dough portions loosely under plastic wrap while you work on each portion to prevent drying. Take one portion and roughly roll it out into a thin rectangle. If you find that the dough is sticking to your work surface, brush a little bit of oil on the work surface. For the thickness of the rolled out dough, I generally aim for the thickness of a coin. Once the dough is rolled out, apply anywhere between 2-3 tablespoons of the oil paste with a brush. Once you’ve evenly spread the oil paste, fold the top 1/3 down and the bottom 1/3 up, and then fold the whole thing in half. At this point you should get a long rectangle. Stretch it by pulling gently on both ends against the work surface, kind of like stretching Biang Biang Noodles.

Coil the Dough. Once you've got the dough into a long, rectangular log, coil the dough from both ends until the two spirals meet in the middle. Then, fold one of the spirals over the other. Gently press down to secure a round shape. Repeat for the rest of the dough.

Flatten the Pancakes. Before cooking the pancakes, be sure to let them rest for at least 15 minutes. After they have properly rested, flatten the pancake either with your fingers or a rolling pin to around 0.7 to 1 cm thick. If you are freezing the pancakes for later, this is the point where you stop (see notes).

Cook the Pancakes. Heat up a non-stick pan with a little bit of oil on medium-high heat. Place a flattened pancake in the pan. Cover the pan with a lid and lower the heat by a little bit. Cook the pancakes covered for around 4 minutes, or until the top of the pancake has changed color (a sign that the steam has lightly cooked and hydrated the top). Now, remove the lid, flip the pancake, and turn up the heat to high heat. Cook until both sides become lightly crispy and browned. The cooking time for this step is totally up to you — if you like your pancakes extra crispy, cook the pancakes longer and it will crisp up nicely. Finally, towards the very end of the cooking, take two spatulas and shove the pancake to release all of its layers. Shove the pancake just enough so that the layers are released, but doesn’t completely shatter into pieces. Enjoy immediately with the dipping sauce.

A popular Taiwanese street-style scallion pancake that is ultra crispy and fall-apart flaky.

Flaky Scallion Pancakes (蔥抓餅)

spicy broad bean paste (doubanjiang)

chili, seeds removed and chopped (optional)

Make the Dough. First, mix together the all-purpose flour and salt. Then slowly stream in the hot water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the hot water is added, knead the dough in the bowl for just 2-3 minutes until the dough just comes together (do not over-knead!). While mixing, try to clean off some of the flour that originally got stuck to the inside of the bowl as well. The dough doesn't have to be smooth at this stage; in fact, it will seem barely work-able. Brush the top of the dough with a little bit of vegetable oil (prevents drying) and let rest in the refrigerator for at least 1 hour, preferably overnight to extend the autolyse.

Make the Scallion Oil Paste. First, combine the thinly chopped scallions, all-purpose flour, and white pepper in a heat-safe bowl. In a small sauce-pan or shallow pan, heat up the vegetable oil until just shimmering. Then quickly pour the oil over the scallions — it should sizzle immediately. Stir to form a smooth paste.

Roll out the Dough & Apply Oil Paste. Take your rested dough and divide into eight even portions. Take one portion and roughly roll it out into a thin rectangle. If you find that the dough is sticking to your work surface, brush a little bit of oil on the work surface. For the thickness of the rolled out dough, I generally aim for the thickness of a coin. Once the dough is rolled out, apply anywhere between 2-3 tablespoons of the oil paste with a brush. Once you’ve evenly spread the oil paste, fold the top 1/3 down and the bottom 1/3 up, and then fold the whole thing in half. At this point you should get a long rectangle. Stretch it by pulling gently on both ends against the work surface, kind of like stretching Biang Biang Noodles.

Cut, untangle, and re-form. Cut your long rectangular dough into pasta-like strips. take each strand, untangle, and stack them on top of each other. Once you’ve stacked all the untangled strands together, coil from one end to the other and tuck the final end beneath. Repeat for the rest of the dough.

Flatten the Pancakes. Before cooking the pancakes, be sure to let them rest for at least 15 minutes. After they have properly rested, flatten the pancake either with your fingers or a rolling pin to around 0.5 to 1 cm thick.

Cook the Pancakes. Heat up a non-stick pan with a little bit of oil on medium-high heat. Note: you don't really need oil here if your pan is well-seasoned or very non-stick. The pancake itself will give out oil. Place a flattened pancake in the pan. Cover the pan with a lid and lower the heat by a little bit. Cook the pancakes covered for around 4 minutes, or until the top of the pancake has changed color (a sign that the steam has lightly cooked and hydrated the top). Now, remove the lid, flip the pancake, and turn up the heat to high heat. Cook until both sides become lightly crispy and browned. The cooking time for this step is totally up to you — I like my pancakes extra crispy, so I cooked the pancakes longer. You can cook them for a little less time and they will be tender and flaky either way. Finally, towards the very end of the cooking, take two spatulas and shove the pancake to release all of its layers. Shove the pancake just enough so that the layers are released, but don't completely come apart and shatter into pieces. Enjoy immediately with the dipping sauce.

This 9-layer scallion pancakes recipe gives you a nice, layered aromatic pancake that goes great with a nice hot soup, a Chinese weekend brunch, or any time you have a craving for a savory snack.

9-Layer Chinese Scallion Pancakes

flour

five spice powder ((optional))

garlic

scallions ((chopped))

Oil ((for cooking))

In a large bowl, combine the flour, salt, sugar, and five spice powder (if using). Add ¾ cup water and mix to form a dough. Knead the mixture for about 5 minutes, until it forms a smooth ball. Set the dough aside and cover with a damp cloth. Let it rest for about an hour. In a small bowl, add the soy sauce, water, sugar, and a few chopped scallions and sesame seeds to make the dipping sauce. You can also add the garlic if using.

After the dough has rested, cut the dough in half and leave the other half under the damp cloth. Roll out the dough into a big rectangle, as thin as you can get it. Rub about half a tablespoon of oil all over the surface of the dough and sprinkle with half of the scallions, salt, and sesame seeds (if using). Cut 2 slits on each long side of the dough.

With the rolled out dough oriented vertically, start at the bottom and fold the two side flaps of dough over the middle piece. Then fold that entire rectangle forward onto the middle level. Fold those to flaps over, and repeat.

When you have your nice, neat rectangle, take your rolling pin and roll it until almost doubled in area. Take care not to roll too firmly, as you don’t want the dough layers to bind and you want to keep some small pockets of air between them.

Heat a couple tablespoons of oil in a pan over medium heat and add the pancake. Cover the pan and cook for about five minutes on each side, or until golden brown. Transfer to a cutting board, slice, and serve with your dipping sauce. Repeat the process with the other half of the dough and scallion mixture.

Note: To freeze, place a layer of waxed paper, parchment paper, or plastic wrap between each pancake and store in an airtight ziploc bag.

These Scallion Pancakes are so simple and so satisfying!  Easy to whip together in just minutes.  Serve as an appetizer or light meal with a quick dipping sauce and kimchi.  Vegetarian and gluten-free.

Scallion Pancakes with Zucchini 

rice flour

eggs

teaspoons gochujang pepper paste (see notes)

teaspoons mirin

white pepper

sea salt

zucchini,

scallions,

raw sesame seeds, untoasted

avocado oil oil

rice vinegar

sesame oil

sugar, maple syrup

red pepper flakes,

Mix together water, rice flour, eggs, gochujang, mirin, white pepper, and salt.  Set aside to hydrate while you prepare the veggies.

Mix prepared veggies into the rice flour batter.

Heat a cast iron or other non-stick pan to medium high heat, oil the pan with a teaspoon or so of oil.  Use tongs to place battered veggies onto the pan, spreading out so they are not piled on each other.  Spoon on batter to fill in any holes.  Keeping it thin and no bigger then 7 inches.

Sprinkle on a teaspoon of sesame seeds.  Cook for 3 minutes per side.  After flipping, press pancake down with a metal spatula to flatten and cook more evenly on the underside.

Mine have come out very floppy so I have to roll them up to dip them.  Perhaps it would be better to have a weight or volume measurement for the zucchini to get it right the next time?  There are a heck of a lot of different "mediium-sized" zucchinis around right now! :-)

These are now at the top my list for taking advantage of zucchini bounty season! So good. We roasted a little pork tenderloin and wrapped a few slices, along with kimchi and a little cilantro and some pea shoots in the pancakes. Delicious and so easy and fast to pull together!

https://content.jwplatform.com/videos/j2JI2XVV.mp4

Zucchini Scallion Pancakes are so simple and so satisfying! Easy to whip together in just minutes. Serve as an appetizer or light meal with a quick dipping sauce and kimchi. Vegetarian and gluten-free.

Zucchini Scallion Pancakes

Classic and traditional Chinese green onion pancake is the best for snack, breakfast or lunch. This Chinese scallion pancake recipe only has a few ingredients. Let’s learn how to make scallion pancakes at home!

onion

Vegetable oil ((1/2 tablespoon for brushing the dough & 1/2 tablespoon for pan frying the pancake))

Salt ((Sprinkle on four flatten dough))

All purpose flour

Water

Put 2 cups of all purpose flour into a bowl. Then, add ½ teaspoon of salt. Mix it well. 

Pour the flour mixture from step 1 into the Bosch mixer. Turn on the lowest setting #1, slowly add 1 cup of water. Let the mixer run for 2 minutes. 

Take the dough out from the mixer and put it into a bowl.

Cover the dough with a cloth and rest for 20 minutes.

In the meanwhile, wash and cut 8 sticks of green onion. 

After that, take the dough out and shape into a ball.

Then, divide the dough into 4 pieces.

Take a piece of the dough, roll and flatten out.

Brush some oil on the dough.

Sprinkle some salt on the flatten dough and put some cut green onion.

Roll up the dough.

Twist the dough a little bit.

After, roll the ends and stack up the dough. See the video for details. Repeat steps 6-9 and finish the rest of the dough. Also, cover the dough and rest for 30 minutes before pan frying them. 

Brush some oil on the dough and use your palm to press down the dough and flatten it. 

Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes.

After, open the lid, try to pan fry and flip the scallion pancakes until it’s golden brown. (When you flip the green onion pancakes, try to use some force to slap the pancakes. It helps loosen up the layers.)

https://content.jwplatform.com/videos/bVoL1Bb5.mp4

Scallion Pancakes .mov

When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.

Flaky Scallion Pancakes with Shallots

300 g (2 cups + 2 tablespoons) all-purpose flour

185 g (3/4 cup + 2 tablespoons) water

peanut oil or canola for rolling dough and frying (see note 1)

shallots (about 1 large bulb)

scallions (thinly sliced)

five-spice powder (see note 2)

soy and vinegar dumpling sauce

sweet chili sauce

In a large bowl, whisk together the flour and salt. Gradually pour in the water, stirring everything together with a fork or wooden spoon.

Once the water is all absorbed by the flour, start kneading the dough together with your hands. When you have incorporated all the loose flour into the dough, turn the dough onto a lightly floured surface. Knead the dough for another 6 to 7 minutes. The dough should be elastic and quite smooth on the top. To see if the dough has been kneaded enough, rip out a golf ball-sized piece of dough, and pull it apart gently, as if you are tugging the dough at 4 corners. You should be able to stretch the dough out enough so that the center is translucent without the dough ripping apart. One or two minor tears around your fingers is okay. Shape the dough into a ball.

Lightly grease a bowl with oil and place the ball of dough inside. Cover it with a damp towel or plastic wrap and let it rest for 45 minutes to 1 hour.

Make the Dough

Heat a tablespoon of canola oil in a pan over medium heat. Add the shallots and cook them for 2 to 3 minutes, until they start to soften.

Turn off the heat and transfer the cooked shallots into a bowl.

Shape the Pancakes (use photos above for reference)

Take the rested dough out of the bowl and divide it into 4 pieces, about 120g to 125g each. Shape each piece into a ball. Cover the balls of dough with a dry towel or piece of plastic wrap.

Lightly grease your work surface with oil (can be a large wooden board or marble slab). Roll out the dough into a thin rectangle. The dough should be thin enough that you can almost see the surface underneath. I never roll out a perfectly shaped rectangle, so do not worry if yours look lopsided. Also don't sweat about any small tears you might create when rolling out the dough.

Pour about 2 teaspoons of oil over the rolled out dough and use your hands to rub over the surface. Lightly dust the dough with about 1/8 to 1/4 teaspoon five-spice powder (I used this dusting wand). Sprinkle a quarter of the cooked shallots and sliced scallions over the dough. Fold the dough into thirds: grab the bottom length of the dough and fold it over the center of the dough, leaving a third of the dough unfolded. Next, grab the top third of the dough and fold it down over the center. Give everything one more fold. Don't fold the dough too tightly---a little bit of air in between the folds is perfectly fine. Gather the dough together and give it a little tug on the ends to stretch out the dough just a little.

Starting from one end, start curling the dough, creating a snail-like shape. You can either tuck the other end underneath the curled up dough or lay it on top. Repeat for the other remaining balls of dough, making sure to grease the work surface again if necessary.

Prepare the Shallots

Lightly grease the work surface again. Take one of the curled up balls of dough and roll it out into a thin circle. The rolling might force out some of the shallots and scallions, and that's okay. It happens to me all the time.

Heat a 12-inch skillet with 1 1/2 tablespoons of canola oil over medium-high heat. Transfer the pancake to the pan and cook it for 3 to 4 minutes, until the pancakes are golden brown, flipping about halfway through. Transfer the pancakes to a wire cooling rack. If you don't have a rack, transfer the cooked pancakes to a plate.

While one pancake is cooking, roll out the next one. Add more oil to the pan and cook the remaining pancakes. These scallion pancakes are best consumed while they're still warm. You can tear them apart or cut them into small wedges. Serve on their own or my soy and vinegar dumpling sauce, sweet chili sauce, or chili oil.

Cook the Pancakes

Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes.

Savoury Chive Pancakes with Sourdough Starter

Top 13 scallion pancakes recipes from across the web

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Scallion Pancakes

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Taiwanese Scallion Pancakes (台式蔥油餅)

Flaky Scallion Pancakes (蔥抓餅)

9-Layer Chinese Scallion Pancakes

Scallion Pancakes with Zucchini

Scallion Pancakes

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Top 13 scallion pancakes recipes from across the web

The most viewed scallion pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scallion Pancakes

Extra-Flaky Scallion Pancakes Recip...

Shanghai Scallion Pancakes

Cong You Bing Scallion Pancakes wit...

Taiwanese Scallion Pancakes (台式蔥油餅)

Flaky Scallion Pancakes (蔥抓餅)

9-Layer Chinese Scallion Pancakes

Scallion Pancakes with Zucchini

Scallion Pancakes

Flaky Scallion Pancakes with Shallo...

Savoury Chive Pancakes with Sourdou...

Korean Scallion Pancakes with Ginge...

Easy Shortcut Scallion Pancakes

The most viewed scallion pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine