• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Appetizers » Small Bites » Scallion Pancakes

October 23, 2011

Scallion Pancakes

Jump to Recipe
Scallion Pancakes

For some reason, I’ve had savory pancakes on the brain lately. Maybe its due to the sudden change in temperature—food that is warm and bread-like just tastes really good to me around this time of year. Besides tasting really fantastic (think greasy, crispy, savory), I love the process-oriented method for creating these. The repeated kneading, rolling, coiling and shaping steps required is meditative and relaxing, and taking the first bite into one of these fresh-off-the-skillet pancakes is completely and blissfully comforting.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Scallion Pancakes

Table of Contents

  • SCALLION PANCAKES
    • Description
    • Ingredients
    • Instructions

SCALLION PANCAKES


  • Author: olivesfordinner.com
  • Yield: 4 servings
Print Recipe
Pin Recipe

Description

Adapted from Serious Eats. 


Ingredients

for the dipping sauce

  • 2/3 cup mirin
  • 4 TB soy sauce
  • 1 tsp red chili flakes
  • 1 tsp lime juice
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp sugar

for the pancakes

  • 2 cups flour
  • 1 cup boiling water
  • toasted sesame seed oil
  • 2 cups thinly sliced scallion greens
  • olive oil for frying

Instructions

  1. Whisk together the dipping sauce ingredients. Set aside.
  2. Blend together the flour and water until smooth, using either a food processor or the flat beater attachment with a KitchenAid mixer. Form into a ball and place in a greased bowl. Cover the bowl with a damp towel and let it sit for about 30 minutes.
  3. Remove the dough from the bowl and knead a few times on a floured surface. Separate the dough into four round spheres.
  4. Using a rolling pin, flatten out the first sphere into the thinnest, roundest shape possible. Place about a tablespoon of the toasted sesame oil in the center. Using a pastry brush, distribute the oil so it covers the top of the pancake, adding more oil as needed.
  5. Now, roll up the pancake tightly, so it forms one long, thin cylinder. Coil the cylinder into a round shape, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin round pancake.
  6. Take a handful of the chopped scallions and scatter them evenly across the surface of the pancake. Roll up the pancake tightly, so it forms one long, thin cylinder again.
  7. Coil the cylinder into a round shape again, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin, round pancake. Set aside and make the other three pancakes.
  8. Heat 1-2 tablespoons of olive oil in a flat-bottomed skillet over medium-high heat. Place one of the prepared pancakes in the skillet and fry until golden brown (about 4-5 minutes) on each side, regreasing the skillet as needed.
  9. Using a pizza slicer, cut into wedges and serve with the dipping sauce and any extra chopped scallions.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

You may also like:

Chickpea Fries with Yogurt-Tahini Sauce
Lotus Root Tempura
Gingerade Kombucha Caviar
Gluten-Free Bruschetta

Filed Under: Appetizers, Small Bites

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. foodfeud says

    October 23, 2011 at 11:47 pm

    I always used to love getting scallion pancakes with Chinese takeout but making them at home sounds like a nice treat.

    Reply
  2. erinwyso says

    October 24, 2011 at 1:51 am

    Thanks Linda — I'm very flattered!

    Reply
  3. VeggieAmanda says

    October 24, 2011 at 3:09 am

    These sound lovely. I wonder how a gluten free flour would work in this recipe?

    Reply
  4. erinwyso says

    October 24, 2011 at 4:16 am

    Thanks Amanda — Not sure how a gf flour would work, but came across this gf recipe that sounds amazing: http://renegadekitchen.com/scallion-pancakes/ I hope you can try these out — I'm still deciding which is more fun: eating them or making them!

    Reply
  5. Jes says

    October 24, 2011 at 12:58 am

    Beautiful scallion pancakes! I've been meaning to make some off the SE post–can't wait to give your veganized version a whirl!

    Reply
  6. VeganLinda says

    October 24, 2011 at 1:23 am

    Gave you the Liebster award.

    Reply
  7. Caitlin says

    October 24, 2011 at 2:55 pm

    wow- these look amazing!

    Reply
  8. Amey says

    October 25, 2011 at 4:15 pm

    ooooh! I LOVE scallion pancakes, and I have had thoughts of making them for YEARS, but still have never tried it. Thanks for the recipe, I'll definitely bookmark it!

    Reply
  9. Cat-Eyes MD says

    November 5, 2011 at 2:59 pm

    These look yummy!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Timothy Pakron of Mississippi Vegan
Constanze Reichardt of Seitan is My Motor.
Amber St. Peter | Fettle Vegan - Good Saint

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks