Taiwan / Appetizers

Scallion pancakes

Name: Scallion pancakes
Prep time: 30 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Taiwan
Ingredients: 250 g plain flour; 160 ml warm water; 0.5 tsp salt; 50 g scallions, finely sliced; 3 tbsp neutral oil

Layered pan-fried flatbreads with fragrant scallions and crisp edges.

Prep30 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix flour, salt and warm water into a dough. Knead 5 minutes, cover and rest 30 minutes.
Divide into four. Roll each into a thin rectangle, brush with a little oil and scatter with scallions.
Roll into a log, coil into a spiral and flatten gently into a 15 cm round.
Heat remaining oil in a frying pan. Cook each pancake over medium heat 3–4 minutes per side until golden and cooked through. Cut into wedges.

A little kitchen note

Allow an additional 30 minutes for resting; lower heat if the outside browns before the center cooks. Home-cooking adaptation; not kitchen-tested. Check ingredient labels.

Allergen notes

Wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 323 kcal
Protein: 6.7 g
Carbs: 48.6 g
Fat: 11.0 g
Fibre: 2.0 g
Total sugar: 0.5 g
Sodium: 298 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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