buttermilk pancake recipe
Introduction
buttermilk pancake recipe Scallion pancakes are a beloved Chinese street food, loved for their crispy, flaky layers and the rich aroma of fresh scallions. This recipe is a tribute to my grandfather and mother, with a slight twist to enhance its flakiness while keeping that signature chewy texture. Whether you’re a fan of traditional flavors or looking for a homemade version of your restaurant favorite, this step-by-step guide will walk you through making the perfect scallion pancakes from scratch!
Ingredients
(For 1x, 2x, or 4x batches)
Dough:
2 1/2 cups all-purpose flour
3/4 cup hot water
1/4 cup room-temperature water
1 tablespoon sugar
1 teaspoon salt
Scallion Filling:
1 bunch of scallions (green onions), finely chopped
1 teaspoon five-spice powder (optional but recommended for extra flavor)
Flaky Oil Paste (Roux):
1/2 cup all-purpose flour
1/2 cup vegetable oil
For Frying:
1/4 cup vegetable oil
Step-by-Step Instructions
Step 1: Prepare the Dough (10 minutes active, 25 minutes resting)
In a large bowl, mix flour, sugar, and salt.
Gradually add the hot water, stirring continuously. This helps to create a soft, stretchy dough.
Pour in the room-temperature water and continue mixing until a rough dough forms.
Knead for about 8-10 minutes until smooth.
Cover the dough with a damp towel and let it rest for 25 minutes. This helps the gluten relax, making rolling easier.
Step 2: Make the Roux (5 minutes)
Heat a pan over low heat.
Mix the flour and oil together and cook for 2-3 minutes, stirring constantly, until a smooth paste forms.
Set aside and allow it to cool slightly.
Step 3: Chop the Scallions (5 minutes)
Finely chop both the green and white parts of the scallions.
Set aside in a bowl for later use.
Step 4: Roll and Fill the Pancakes (10 minutes)
Divide the dough into 5 equal portions.
Roll each portion into a thin sheet (as thin as possible without tearing).
Spread a thin layer of the roux onto the dough.
Generously sprinkle scallions and five-spice powder over the surface.
Roll the dough tightly into a log, then coil it into a spiral shape, tucking the end underneath.
Flatten the coiled dough with a rolling pin to create a round pancake.
Step 5: Pan-Fry to Perfection (10 minutes per pancake)
Heat 2 tablespoons of oil in a skillet over medium heat.
Place the pancake in the pan and cook for 2-3 minutes until golden brown.
Flip and cook for another 2-3 minutes.
For extra flakiness, gently press the sides with tongs to puff up the layers.
Transfer to a plate lined with paper towels and repeat with remaining pancakes.
How to Make Them Extra Moist and Crispy
Achieving the perfect balance of crispiness and chewiness is all about the dough and oil layering. The hot water in the dough creates a softer bite, while the oil paste ensures distinct flaky layers. The key is to roll the dough thinly and fry it in medium-hot oil to avoid burning the scallions while still achieving a golden, crispy crust.
Test Kitchen Tips for the Best Scallion Pancakes
Use hot and room-temperature water: This creates a more elastic dough.
Let the dough rest: This ensures easy rolling and a better texture.
Generously oil the layers: More oil = more flakiness.
Roll and coil tightly: This helps to create the signature layered effect.
Use fresh scallions: The fresher, the better!
Control your heat: Too high will burn the scallions; too low will make it greasy.
Don’t skip the five-spice powder: It enhances flavor.
Flatten the spiral gently: This keeps layers distinct.
Press while frying: This helps create more air pockets for extra flakiness.
Serve fresh: Scallion pancakes are best enjoyed hot off the pan!
How to Store Scallion Pancakes
If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat for 2-3 minutes on each side to restore crispiness.
Can You Freeze Scallion Pancakes?
Yes! To freeze them:
Roll out the dough and stack the uncooked pancakes with parchment paper between them.
Place them in a zip-top bag and freeze for up to 3 months.
When ready to eat, cook directly from frozen—no need to thaw!
NonVegKahani Community Tips and Praise
Rahul K.: “This scallion pancake recipe is absolutely amazing! I followed every step, and they turned out just like the ones I had in China. The roux method really takes them to the next level. Highly recommended!”
Nutritional Information (Per Pancake)
Calories: 250 kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Fiber: 2g
Best YouTube Video Tutorial
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Check out this incredible scallion pancake tutorial here: [Insert YouTube Link]
Give this recipe a try, and let me know how it turns out! Happy cooking! 
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