A shortcut to regular scallion pancakes is introduced here. We are making a scallion pancake from batter directly.
Scallion (green onion) pancake is one of our favorite breakfasts. My daughter loves it so much. I have already introduced a more authentic version with a crispy shell and soft inside version, and this is a super great shortcut version. With this version, you can make around 4 to 5 minutes within 20 minutes. I highly recommend this for hurry meals. Just magic happens and there is no kneading task at all.
Ingredients needed
- All-purpose flour – work perfectly for pancakes
- chopped scallions or green onions
- Salt
- Chinese five spice powder – optional but it gives the pancake a super lovely mixed spice flavor
- Cooking oil-– recommend peanut oil
Tips
I am using a pan 27cm in diameter and I end up with 4 pancakes by using this amount. This is perfect for me because I need to serve four family members currently. But you can use any pan. On the first attempt, if you find it difficult to make it a round pancake. It does not matter, as you will get yummy pancakes too. As for the shape, just keep practicing. You can also use a scraper to spread the batter.
You can also add eggs to this mixture to make an egg-flavored scallion pancake.
Instructions
Mix salt with Chinese five-spice powder with the all-purpose flour. And then mix with water. Continue stirring to get a smooth and consistent mixture. At this stage, you may feel the batter is a little bit dry, don’t worry it will be thinner after adding the chopped scallions.
Add chopped scallions, and mix well. Then set the batter aside for 5 minutes. So everything can combine together.
Heat a non-stick pan first, then add around 1 tablespoon of oil, and swirl to cover. Scoop the batter into the pan. When pouring over the mixture, do not place all of them in the center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or a scraper to make the pancake as well distributed as possible.
Add extra oil when you feel the pancake is too dry and super easy to get burnt.
Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side for another 1 minute for a darker color and crisper taste.
Repeat the process and finish all of the pancakes. Cut into wedges, and serve directly or with a dipping sauce.
Other Shortcut and Pancake recipes
- Steamed Peking duck pancake– which is made with dumpling wrappers.
- Easy spring roll wrapper with a brushing method.
- Chinese scallion pancake–the real street style.
- Chinese meat pie with beef filling
How to serve with this pancake
This will be great to serve with congee, porridge, or soups. Following are some of my favorite serving choice for this scallion pancake. All of those recommended dishes are super easy and require very short cooking time, so you can finish up a quick meal.
Chinese Scallion Pancake—Simplified Version
Ingredients
- 2 cups all-purpose flour , measure after shifting
- 440 ml water
- 1 cup finely chopped scallion , wash and drain well
- pinch of salt
- 1/8 teaspoon Chinese five spice powder , optional
- vegetable oil for frying
Chili dipping sauce
- 1 tbsp. light soy sauce
- 1/2 tbsp. chili oil
- 1 tbsp. chopped scallion
- 1/8 salt
- 1 tsp. sesame oil
Instructions
- Mix salt with Chinese five-spice powder with the all-purpose flour. And then mix with water. Continue stirring to get a smooth and consistent mixture. At this stage, you may feel the batter is a little bit dry, don't worry it will be thinner after adding the chopped scallions.
- Add chopped scallions in, and mix well. Then set the batter aside for 5 minutes.
- Heat a non-stick pan first, then add around 1 tablespoon of oil, and swirl to cover. Scoop the batter and pour it into the pan. When pouring over the mixture, do not place all of them in the center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or a scraper to make the pancake as well distributed as possible.
- Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side for another 1 minute for a darker color and crisper taste.
- Repeat the process and finish all of the pancakes. Cut into wedges, and serve directly or with the dipping sauce.
Notes
Nutrition
Can we add eggs to this recipe?
Yes, Quoc. You can add one egg and reduce water slightly. But I do not recommend adding too much egg.
hi elaine,
what type of sauce do you serve with these? they are great but my family wants a sauce with them any suggestions?
Hi Mary,
Usually we serve this pancake directly with congee as it is slightly dry. I would suggest you serving with congee or soups directly. If a dipping sauce is strongly in need, you can use chili sauces like Laoganma from China or Thai sweet chili sauce. Happy cooking!
Hi Elaine: This recipe looks delicious and easy. In your picture where you did the pan size pancake it reminded me almost of a crepe. Is it easy to flip the full pan size pancake? Will it hold together or do you recommend the smaller individual pancakes for a beginner? Also could rice flour be used to make these extra crispy? I think I would like to serve them with a dip of sour cream mixed with sweet Thai chili sauce… what do you think?
Maureen from Toronto, Canada
Hi Maureen,
Thanks for the suggestion. I use a Ikea 28cm frying pan to make this scallion pancake. You can start with a smaller pancake. But frying one takes several minutes so you may need more time if using a smaller pan.
Adding some rice flour or bean flour can help to make it crisp, this method has been used in Chinese Jianbing (煎饼) too.
Concerning about the dipping sauce, any chili sauce can work well. But personally I do not like complex dipping sauces for this pancake because it is full of flavor even with those simple ingredients.
Happy cooking and I hope you will love it.
I may never make old school green onion pancakes again….excellent!!!!
Haha, you get it. I love green onion pancake so much but really old style is time-consuming. I just love the simplicity of this one.
Thank you for this super easy recipe. I love the flakiness of traditional scallion pancakes but am thrilled to find your simple, quick version to satisfy my cravings when I don’t have the time or energy to make the others. I made these pancakes for the first time today and they turned out great – so crispy and jam-packed with green onions. They seem like no effort at all. 🙂
This one is so simple and requires no kneading and rolling. So it is the best option when there is no enough time. Glad to know it works fine on your side too. Happy cooking.
Hai Elaine…. Thank you for your recipe inspiration , I have been made it but failed and glad to see your recipe with a good measurement I make it again and success , it’s crispy n delicious ?.
Thanks Ana for your lovely feedback. It is the pancake season now and I hope you will love your cooking time.
Mine did not turn out at all like your photos! It was very gloopy and took a long time to cook?! I’m a fairly confident chef- what did I do wrong?!
Hi Mimi,
Yes, it should take a long time to cook with a larger amount of oil. The high temperature of oil will expel the extra amount of water and make the pancake crisp.
I tried making these but they just didn’t seem crispy enough. Any suggestions?
You need longer cooking time with more oil.
Hi Elaine
I wondering if this recipe is the same sort of pancake that I had and least 10 years ago when I visited China.
It was at the Great Wall ,there was a man with a a large iron hotplate, he poured batter on to the hotplate and moved it round to form a thin layer,it cooked very quick and he then folded it in a quarter then wrapped it in paper to eat on the go.it was really nice snack and has stuck in my mind.I do intent to try your recipe but would be interested to hear what you think.
Many thanks.
Hi Jaykay,
It is a famous Chinese street food named Jianbing “煎饼果子”. I will try to find the best way to reproduce it at home soon.
How kind,many thanks for your reply.i will keep any eye out.
Tried the easy version and loved it.
Added 2 tablespoons of cornstarch, some onion oil and a few drops of rasted sesame oil with the egg to make batter
The corn starch holds it together more