Introduction
scallion pancake recipe, also known as “Cong You Bing,” are a beloved street food in China. Unlike Western-style pancakes, these are crispy, flaky, and infused with the delightful aroma of scallions. This recipe will guide you through crafting the perfect scallion pancakes, complete with step-by-step instructions, storage tips, and expert kitchen techniques.
Ingredients
For 1x, 2x, and 4x Batches
Bread Flour: 2 cups (for 1x) | 4 cups (for 2x) | 8 cups (for 4x) – Provides structure and chewiness.
Salt: 1 tsp | 2 tsp | 4 tsp – Enhances flavor and helps gluten development.
Hot Water: ¾ cup | 1½ cups | 3 cups – Hydrates the flour and aids in texture.
Vegetable Oil: 2 tbsp | 4 tbsp | 8 tbsp – Used for dough rolling and frying.
Sesame Oil: 1 tbsp | 2 tbsp | 4 tbsp – Adds a rich, nutty flavor.
All-Purpose Flour (for roux): 1 tbsp | 2 tbsp | 4 tbsp – Mixed with oil to create a spreadable paste.
Scallions (Green Onions): 4 stalks | 8 stalks | 16 stalks – The star ingredient, lending a fresh and oniony taste.
How to Make Chinese Scallion Pancakes
Step 1: Prepare the Dough (10 min + Resting Time)
In a large bowl, mix the bread flour and salt.
Make a well in the center and pour in the hot water.
Stir with a wooden spoon until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 5 minutes until smooth.
Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours or overnight in the fridge.
Step 2: Make the Oil-Flour Mixture (5 min)
Heat vegetable oil and sesame oil in a pan over medium heat.
Stir in all-purpose flour and cook until bubbling.
Remove from heat and let it cool to room temperature.
Step 3: Roll and Layer the Pancakes (15 min)
Divide the dough into equal portions (2 for 1x batch, 4 for 2x, etc.).
Roll out each portion into a thin rectangle (~⅛ inch thick).
Brush the surface with the oil-flour mixture.
Evenly sprinkle chopped scallions over the dough.
Tightly roll the dough into a log, then coil it into a spiral.
Gently press down and roll it out again to ¼-inch thickness.
Step 4: Cook the Pancakes (8 min per pancake)
Heat a cast-iron pan over medium heat and add 2 tbsp of oil.
Place the rolled-out pancake in the pan and cook for 4 minutes on one side until golden brown.
Flip and cook the other side for another 4 minutes.
Remove from the pan, slice, and serve hot with dipping sauce.
How to Make Moist and Flaky Pancakes
Use hot water to create a softer, stretchier dough.
Rest the dough at least 2 hours to allow gluten relaxation.
Layering with oil and flour paste ensures crispiness and flakiness.
Roll tightly when layering to achieve perfectly separated layers.
Gentle rolling after coiling prevents excessive compression.
Test Kitchen Tips
Minimal Flour Use: Too much dusting flour can make the dough dry.
Thin but Not Too Thin: Aim for ⅛-inch before rolling, then ¼-inch before cooking.
Don’t Overload with Scallions: Too many can cause tearing.
Rest Time is Key: An overnight rest improves texture.
Use Medium Heat: High heat burns the outside before the inside cooks.
Flip Only Once: Keeps the layers crisp.
Press Lightly While Cooking: Helps even browning.
Use Sesame Oil for Flavor: A small amount goes a long way.
Test One Pancake First: Adjust heat as needed before cooking the rest.
Reheat in a Pan: Avoid microwaving, which makes them soggy.
How to Store Chinese Scallion Pancakes
Store cooked pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a dry pan over medium heat for 2-3 minutes per side.
Can You Freeze Chinese Scallion Pancakes?
Absolutely! To freeze:
Stack uncooked pancakes between parchment paper.
Place in a ziplock bag, removing excess air.
Freeze for up to 3 months.
Cook directly from frozen, adding 1-2 extra minutes per side.
For cooked pancakes, let them cool completely, wrap individually, and freeze. Reheat in a hot pan or oven at 350°F for 10 minutes.
nonvegkahani Community Tips and Praise
Rahul K: “This was my first time making scallion pancakes, and they turned out amazing! The layers were perfectly crispy, and the inside was soft and full of flavor. Definitely a recipe I’ll make again!”
FAQs
1. Can I make scallion pancakes gluten-free?
Yes! Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum for better texture.
2. What’s the best dipping sauce?
A mix of soy sauce, rice vinegar, garlic, and chili flakes works best!
3. Can I use other fillings?
Absolutely! Try minced garlic, shredded cheese, or cooked bacon for extra flavor.
4. Why are my pancakes not flaky?
Make sure to roll thin, layer properly, and don’t press too hard when cooking.
5. Can I bake these instead of frying?
Yes, but they won’t be as crispy. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
Best YouTube Video for Reference
Watch the full step-by-step guide on YouTube
Enjoy your homemade crispy Chinese Scallion Pancakes! 
