Chinese Scallion Pancakes – No Oven Needed!
These soft, flavorful pancakes are cooked in a skillet and filled with fresh green onion and toasted sesame. Perfect as a snack or side dish.
🕒 Prep & Cook Time: approx. 1.5 hours (including rising)
🥞 Yield: 2 pancakes (approx. 15 cm diameter each)
🥄 Ingredients
Dough:
- 250 g all-purpose flour (type BL 55)
- 75 ml boiling water
- 75 ml warm water
- 5 g dry yeast (approx. 1 tsp)
- 1 pinch sugar
- 1/2 tsp salt
Filling:
- 2 green onions (green parts only, sliced thin)
- 1/4 tsp toasted sesame oil
- Salt to taste
For brushing & garnish:
- 1 tbsp oil (for brushing dough and pancakes)
- Sesame seeds
- 1 tbsp soy sauce
- 1/4 tsp toasted sesame oil
👩🍳 Instructions
- Activate yeast:
- Dissolve dry yeast and sugar in warm water. Cover and leave in a warm place for 10-15 minutes until foamy.
- Prepare dough:
- Place half of the flour in a bowl. Pour boiling water over it and mix until fully absorbed.
- Add the remaining flour and the activated yeast mixture. Mix well until combined.
- Knead the dough by hand for 15-20 minutes or use a mixer until smooth and elastic. The dough will be slightly sticky.
- Cover and let rise in a warm place for about 1 hour until doubled in size.
- Prepare filling:
- Toss sliced green onion with salt and sesame oil.
- Shape pancakes:
- Lightly flour your work surface and divide the dough into two equal parts.
- Roll each piece into a thin circle approx. 25 cm diameter. Brush with oil and sprinkle the scallion mixture evenly on top.
- Roll the dough into a log, then coil it into a snail shape. Flatten gently with your hand, then roll out again to approx. 15 cm diameter (or size of your skillet).
- Cook pancakes:
- Brush both sides of each pancake with oil and sprinkle with sesame seeds, pressing lightly to adhere.
- Heat a 16 cm skillet over medium-low heat. Brush with a little oil if not non-stick.
- Cook one pancake with a lid on for about 5 minutes until golden on the bottom, then flip.
- Brush the cooked side with a mixture of soy sauce and sesame oil.
- Cover and cook another 10 minutes on the other side on low heat until golden and cooked through. Adjust heat as needed to avoid burning.
- Remove and keep covered while cooking the second pancake, brushing the cooked side with soy-sesame mixture.
- Serve:
- Serve warm or at room temperature.
💡 Tips
- The boiling water in the dough helps develop a soft texture.
- Rolling and coiling the dough creates layers for a flaky pancake.
- Use a lid while cooking to trap steam and cook through without burning.
📝 Final Thoughts
A quick and easy no-oven bread alternative with fresh green onion flavor and a beautiful golden crust, perfect for any meal or snack.