Banana Blueberry Pancakes

Chocolate Pancakes with Chocolate Chips

Asian Shrimp Pancakes

Banana Oatmeal Pancakes

French Banana Pancakes

Blueberry Sour Cream Pancakes

Potato Pancakes

Wild Rice Pancakes

Country Potato Pancakes

Vegetable Pancakes

Chocolate Chip Pancakes

Corn Potato Pancakes

Zucchini and Potato Pancakes

Banana Chip Pancakes

Creole Scallop Cakes

Chinese Scallion Pancake Beef Rolls

Chocolate Lover's Pancakes

Blueberry Cornmeal Pancakes

Home Recipes Dishes & Beverages Pancakes

Chinese Scallion Pancakes

Name: Chinese Scallion Pancakes
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 8 pancakes (1/4 cup sauce).
Cuisine: Asia, Chinese
Ingredients: 3 cups all-purpose flour; 1-1/3 cups boiling water; 4 teaspoons sesame oil; 6 green onions, chopped; 1 teaspoon salt; 1/2 cup canola oil; DIPPING SAUCE:; 3 tablespoons reduced-sodium soy sauce; 1 tablespoon brown sugar; 2 teaspoons minced fresh gingerroot; 2 teaspoons rice vinegar; 1/2 teaspoon sesame oil; 1/8 teaspoon crushed red pepper flakes

9 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. + standing Cook: 5 min./batch

Makes

8 pancakes (1/4 cup sauce)

Updated: Jun. 30, 2023

Unlike American pancakes, cong you bing (Chinese scallion pancakes), are made from a dough instead of a batter. The tasty appetizers are the perfect sponge for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin

Ingredients

3 cups all-purpose flour
1-1/3 cups boiling water
4 teaspoons sesame oil
6 green onions, chopped
1 teaspoon salt
1/2 cup canola oil
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes

Directions

Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.

Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side.
Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Chinese Scallion Pancakes Tips

Does the water have to be boiling before you add it to the flour when making the dough?

Yes, the water does have to be boiling when you add it to the flour! Boiling water makes the dough easier to work with.

Can you make Chinese pancakes ahead of time?

Yes, you can certainly make this Chinese takeout recipe ahead of time. Cooked Chinese scallion pancakes last for about 3 to 5 days when stored in the fridge. Many of these pancake recipes freeze well, too.

What can you serve with Chinese scallion pancakes?

Serve Chinese pancakes warm with soy sauce, our sweet-hot dipping sauce, or chili oil for more heat. You can also cut your pancakes into wedges for easy dipping. If you like this recipe, make sure you check out these other pancakes from around the world.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 pancake with 1-1/2 teaspoons sauce: 333 calories, 17g fat (1g saturated fat), 0 cholesterol, 534mg sodium, 39g carbohydrate (2g sugars, 2g fiber), 5g protein.