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
I tried making this today, but every pancake was still too doughy inside. Any suggestions on how to make it crispier? We tried various strategies – less oil, more oil, less heat, more heat, less batter, etc.
Debby,
You need more oil, higher heat and longer cooking time.
Hi Elaine!! Im from Argentina. I was fascinated for your recipe, but when I tried it, doesn’t work. I tried in 3 different pan or skillet. Any advice?? I used 2 cups of flour, 2 cups of water, salt, scallions and some spice. Thank you!!!
Hi Carolina,
Can you specify your problem? I cannot figure out the reason through current details.
Do you know roughly how many pancakes this’ll make/how many servings?
It will make 4-5 ones depending on the size of your pan and can serve at least 3 with other dishes.
Love this recipe. My roommates and I are always craving scallion pancakes, and this whips up super quickly. The only issue I have is spreading the batter on thin enough. The spoon swirl doesn’t work very well because it sticks to the pan and then comes up with the spoon. Overall, great recipe
Gab,
You do not need to use a spoon as a main tool for this pancake. You can slowly swirl your pan instead and use spoon or chop stick only in a small scoop.
Keep practicing and you will get the perfect pancake with even thickness soon. Happy cooking!
I was making stir-fry beef & Broccoli & was going to make rice, when your recipe was next to my beef recipe. I was very skeptible since I saw Martin Yan make them the traditional way on TV years ago. A ways wanted to try them, but it looked like too much work. I made the batter & only made 1 to see how i liked it. I promptly put the rice away & made the whole batch. I have never eaten them before, so I don’t know if they are just as good as the traditional ones. All I can say is I loved them.
Hi, Made these tonight, they were spot on. Thank you so much for the simple great recipe. I substituted plain flour with whole wheat flour (chapatti flour) and yellow onion instread of scallions, added some green Chile’s and coriander. It turned out AMAZING. Excuse me for changing the recipe but I was utilizing whatever I had in the fridge.
Thanks Arch for frying and this lovely comment. Your combination is great and quite yummy to me. I can smell the taste in front of the screen.
The nutritional information is greatly inaccurate. Where is 13 grams of protein coming from? No eggs, Just flour, water, oil and scallions. Also, where is all that “iron” derived from?
Hi,
Wheat flour contains protein and iron. Check this. The nutritional information is calculated based on our nutritional API. If you have more accurate information, please let me know.
Great
In American measures, what is 420-440 amounts for the water.
Around 1 cup and 3/4 cup + 1 tablespoon for measurement.
Thanks for posting this, I love these pancakes but they are such a pain to make! This looks easy.
Can I ask if the measurements are US cups though? EU or UK?
You use ml for the liquid, so I’d guess not US, but there’s such a difference in cup measurements that I thought I’d check.
It’s roughly 14.5 fl oz
Really good and so easy. I rated 4 stars because I did change slightly. I just added a splash of sesame oil and some dried chives but eliminated the 5 spice powder. I just don’t care for 5 spice powder. We used a soy dipping sauce when served. SUPER!