Scallion Pancakes

I've been eyeballing Scallion Pancakes for a while now, so I gave Bon Appetit's recipe a go. I adapted it slightly by including some stone-ground rice flour and replaced chicken fat with salted butter and vegetable oil. I regret not freezing the leftover Jewish penicillin chicken soup Johann made me a few nights ago. The cooled fat from that soup would've been a tasty source of chicken fat. Next time. However, I'm happy with the results of using a combination of butter and olive oil. Flaky, crispy and chewy in all the right places. These rolled out coils of spring onion imbedded dough are fried over moderately low heat to achieve this glorious texture. Slow frying allows for sweet fragrant spring onions that permeate throughout these Chinese pancakes. Traditionally served freshly fried with a chilli dipping sauce made up of chilli oil, soy sauce, rice wine vinegar and sugar to taste. I opted to serve these pancakes for dinner topped with a fried egg, spicy red cabbage, toasted sesame seeds and Johann's homemade Chiu Chow chilli oil on the side.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Breakfast
Servings 8


  • 1 ½ c (375 ml) all-purpose flour
  • ½ c (125 ml) Bob’s Red Mill stone-ground rice flour
  • 1 tsp (5 ml) salt
  • 1 Tbsp (15 ml) sesame oil
  • extra flour for kneading
  • I replaced ⅓ c (80 ml) chicken fat with butter and oil:
  • 50 g salted butter melted
  • 2 Tbs (30 ml) olive oil or vegetable oil of your choice
  • 1 bunch of spring onions/scallions thinly sliced
  • 8 Tbsp vegetable oil for frying and extra if needed


  • Combine flours and salt in a large bowl. Mix in sesame oil and 1 c (250 ml) boiling water. Mix until a shaggy dough forms. You may need to add another 60 ml of boiling water.
  • Turn dough out and knead on a lightly floured surface until smooth. Cover with clingfilm and rest at room temperature for 1 hour.
  • Divide dough into 8 pieces. Roll into balls. Roll each one out as thin as possible.
  • Combine melted butter and oil. Brush 2 tsp onto each rolled out piece of dough. Sprinkle with spring onions. Roll tightly into thin cylinders then coil them up. Cover and rest for 15 minutes or until ready to roll out and fry.
  • Roll out the coils onto a floured surface. If stacking, separate with parchment paper. And keep covered.
  • Heat 1 Tbsp vegetable oil in a medium pan over medium-low heat. Fry one pancake at a time, turning frequently until golden and crisp and evenly cooked on both sides. This takes 8 – 10 minutes.  Place on a wire rack lined with a paper towel to absorb excess oil. Repeat with the rest of the pancakes.
  • Serve hot sprinkled with extra spring onions.
  • A chilli dipping sauce is a must. Combine soy sauce, chilli oil (or sambal oelek), rice wine vinegar, sesame oil and sugar to taste (and optional minced garlic).


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