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Scallion Pancakes

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The best part of any Chinese takeout night is the scallion pancakes. As much as I love them, though, it makes me cringe at how loaded with fat, salt, and additives they are. So of course I had to come up with a homemade, relatively healthy version; I often batch cook these over the weekend and freeze them for busy weekdays, and they also make great after-school snacks.
Servings: 5
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes



  • 1 1/2 cups all-purpose flour, (+1 tablespoon)
  • 3/4 cup boiling water
  • 7 tablespoons canola oil or oil of choice, (divided)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon kosher salt
  • 4 scallions, (thinly sliced)

Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 scallion, (thinly sliced)
  • 1 tablespoon water
  • 2 teaspoons rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 pinch red pepper flakes


  • In a bowl, using a wooden spoon, mix 1 1/2 cups flour and boiling water to form a rough dough.
  • Transfer dough to a lightly floured counter and knead until a tacky (but not sticky) ball forms. 
  • Cover with parchment paper and let rest for 30 minutes.
  • While the dough is resting, stir together 1 tablespoon of oil of choice, sesame oil, and the remaining 1 tablespoon of flour. Set aside.
  • In a small bowl, whisk together all dipping sauce ingredients (soy sauce, scallion, water, rice vinegar, maple syrup, sesame oil, pepper flakes).
  • Preheat a 10-inch cast-iron skillet over low heat. 
  • On a lightly floured counter, divide the dough in half and roll both halves into 12-inch rounds. 
  • Drizzle rounds with 1 tablespoon oil flour mixture and use a pastry brush to spread evenly over the entire surface. 
  • Sprinkle with 1/2 teaspoon salt and half scallions, then roll dough into a cylinder. 
  • Coil the cylinder into a spiral, tuck ends underneath, and flatten the spiral by rolling it out into a 9-inch round.
  • Cut a 1/2-inch slit in the center of the pancake for steam to escape while cooking. 
  • Cover with plastic, then roll and cut slit in second pancake.
  • Place 2 tablespoons vegetable oil in a skillet and increase heat to medium-low. 
  • Place 1 pancake in the skillet (oil should sizzle), cover, and cook, shaking skillet occasionally until the pancake is slightly puffy and golden brown on the underside (about 1-1 1/2 minutes), increasing heat if not browning. 
  • Drizzle 1 tablespoon vegetable oil over the pancake, then carefully flip again, cover, and cook, shaking the skillet occasionally until the second side is golden brown (about 1-1 1/2 minutes). 
  • Repeat with the second pancake. (For crisper pancakes, use a spatula to press down on the pancake and cook well on both sides.)
  • Transfer to a wire rack to cool slightly.
  • Cut each pancake into wedges and serve with dipping sauce.