Scallion pancake, 蔥油餅(Cōng Yóu Bǐng), tastes more like India’s paratha than American pancakes. These 4-ingredient pancakes are soft, flaky with layers stuffed with scallions. Super delicious with a side of simple garlic and chili soy sauce. It’s so popular that people in Taiwan not only eat it as a snack, an egg is often added and eaten as breakfast or a meal.
蔥油餅(Cōng Yóu Bǐng) literally means scallion oil cake. I love the homemade version because I love scallions so I get to add as much scallion as I want. The ones found in stores only have about 1/2 or less than this recipe. There are two types of scallion pancakes, one’s flat, the other is thicker with even more scallion than the flat version. This recipe is the flat version.
Rochester Downtown Farmers Market is packed with scallions/green onions right now. Scallion is a super important part of Taiwanese cuisine, it’s in almost every dish I can think of. The scallions/green onions in Taiwan are often huge in size, pungent and flavorful, adds a delicious sweet and spicy kick to any stir-fry dish. Scallion is also very cheap in Taiwan(unless there’s a typhoon), you’d often get free scallions when you purchase vegetables in the market!
Scallions from the farmers market are the best. They are fresh, tender, tasty and sweet. They also come in giant bunches like the ones in Taiwan (Only the ones in Taiwan are about twice the size). These are PERFECT for scallion pancakes.
I love these pancakes because it’s delicious and easy to make. Once the dough is made, it can be frozen then cooked whenever I want it, and with an egg added to it, it turns into a perfect breakfast! (Try DAN BING WITH CHEESE AND HAM) For a more filling meal, you can add eggs, bacon, vegetables, and cheese to it, roll it up into a wrap, it’s so delicious you may need two of them!
Traditionally, the layers are created by spreading lard in between, but not everyone has lard in the pantry these days. Olive oil or vegetable oil can be used instead, but for crispier, flakier pancakes, lard, shortening, and butter are better for that.
Let the dough rest
I find this to be the most important part of this simple recipe. I’ve tried cooking the pancakes straight away after it’s made, 4 hours of rest time and rest overnight in the fridge. The 4h rest is pretty good, but the overnight dough is probably the best. The cakes taste softer, soaked up all the flavor from the green onion and it’s just perfect! On the other hand, the ones made with no rest time turned out hard, dry and very chewy.
I WOULD LOVE TO KNOW WHAT YOU THINK OF THIS RECIPE, RATE + COMMENT BELOW OR #CHEWEXPERIMENT ON INSTAGRAM!!!
- 2 C All Purpose Flour
- 1/4 t Salt
- 1/4 C Cold Water
- 1/2 C Boiling Hot Water
- 2 C Chopped Scallion
- 1/2 t Salt
- 1/4 C Oil
- Mix the dry ingredients for the dough in a bowl, hot and cold water together to create warm water. Drizzle the water into the mixing bowl while mixing it together with a fork.
- When the water is gone, knead the dough together until smooth. Cover with a wet towel and let rest for 30 minutes.
- Separate the green and white of the scallions, chop up the green parts, quarter the stem of the white part, so it's skinnier then chop them up like the green part. This is so the white part doesn't poke out and break the pancake since it's harder.
- Mix the chopped scallions, salt, and oil.
- Evenly divide the rested dough into 4 parts, roll it out into a rectangle, as thin as you can, about 2mm thick. The size doesn't really matter, this is just to create layers.
- Spread 1/4C of scallion mix over the dough, roll it into a log, then roll it into a snail-shaped cake. Repeat.Make sure you mix the scallion well everytime you scoop some so there's enough oil to coat the surface of the dough.
- Store in a tupperware, or cover with plastic wrap and let it rest for at least 4 hours, or in the fridge overnight.
- Flatten the dough, and roll it out into about 10" in diameter. Stack up with plastic wrap/parchment paper and freeze until ready to use or follow the cooking instruction below.
- Fry on medium heat with 1TBsp of oil, until cooked and golden, about 3 minutes each side.
OTHER RECIPES YOU MIGHT BE INTERESTED IN: