- Scallion Pancakes are crispy, flaky, and unbelievably satisfying.
- Using simple ingredients and a little folding magic, you get a snack that tastes like it came straight from a Chinese street stall.
There is something incredibly comforting about making Scallion Pancakes at home. The moment the dough touches the hot pan, the aroma of scallions and warm oil fills the kitchen — and suddenly, it feels like the kind of afternoon where food makes everything better.
Scallion Pancakes (Cong You Bing) are a classic Chinese street snack. Crispy on the outside, tender inside, beautifully layered, and full of that unmistakable scallion fragrance. What makes them shine is how simple the ingredients are. Flour, water, scallions, and a fragrant oil roux — yet the final pancake tastes like it took real skill to create.
The process is soothing: kneading the dough, brushing the warm roux, sprinkling scallions, rolling, spiraling, flattening… It slows you down in the best way. When it finally hits the pan and you hear that soft sizzle, you know you’re making something good. Something cozy.
Despite the beautiful layers, these pancakes are very beginner-friendly. No yeast. No special tools. No long fermentation. Just a few easy folds that give you crisp edges and a chewy, irresistible center.
Whether you’re cooking for yourself or sharing a plate with someone, these pancakes never disappoint.
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1. Why This Recipe Actually Works
- Uses basic pantry ingredients.
- A hot-oil roux creates those signature flaky layers.
- The rolling + spiraling method naturally forms a beautiful puff.
- Beginner-friendly but impressive enough for guests.
- Perfect as a snack, appetizer, or cozy side dish.
2. Pro Tips to Succeed
- Add hot water slowly for the most tender dough.
- Be generous with the roux, that’s where the flakes come from.
- Cook on medium-low for even browning and crisp edges.
- Rest the pinwheels before flattening to help layers form.
- Slice scallions thin so they blend easily into the dough.
Ingredients Explained
- Flour: Forms the structure of the pancake and creates all those layers.
- Hot Water: Makes the dough soft, pliable, and very easy to roll.
- Scallions: The heart of the dish, fresh, fragrant, and full of aroma.
- Five Spice Powder: Adds warmth and depth inside the roux.
- Oil Roux (Oil + Flour): The secret behind those irresistible flaky layers.
- Dipping Sauce: A simple mix of soy, vinegar, and sugar to balance the richness.
- Salt & Sugar: Enhance the flavor and round out the savory profile.
What to Eat It With
These pancakes pair beautifully with:
- Chili crisp
- Soy-vinegar dipping sauce
- Hot and sour soup
- Congee
- Stir-fried veggies
Or simply enjoy them as they are iconic, crispy, and addictive.
These Scallion Pancakes are crisp, flaky, savory, and deeply aromatic, everything you want in a comforting snack. With simple pantry ingredients and an easy rolling technique, you can recreate a street-style favorite right at home. Perfect for cozy evenings, weekend cooking, or anytime you’re craving something homemade and warm.
FAQ
Can I make the dough ahead of time?
👉Yes! The dough keeps well in the fridge for up to 24 hours. Just bring it back to room temperature before rolling.
Why is my pancake not flaky?
👉You need enough roux and a proper spiral shape. Don’t skip the resting time.
Can I add other fillings?
👉Absolutely. Try sesame seeds, chili flakes, or even minced garlic for more flavor.
Can these pancakes be frozen?
👉Yes. Freeze after shaping but before cooking. Pan-fry straight from frozen on low heat.
