Scallion pancakes are crispy and golden brown on the outside and chewy and flaky on the inside. This is a great way to use up extra green onions you have and makes a delicious appetizer to serve at dinner parties!
If you have never had scallion pancakes then you are in for a treat! These have been Justin and I's favorite little snack and app lately (along with garlic knots -bless!) and for good reason!
It all started with having too many green onions, because I always do, and needing to use them up. I did a little Google searching for some new recipes - ran across these - put my own twist on them and whalaa! Here they are!
You won't be able to resist these. Crispy and golden brown on the outside, flaky buttery layers, and chewy center with great flavor! Perfect to serve as an app for a dinner party, as a snack, or with an Asian-inspired meal.
You will love them! Trust me!
- 2 Cups Flour
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ¾ Hot Water
- 1 Bunch Scallions
- 4 Tablespoons Butter
Keys to Making Flaky Scallion Pancakes
There a couple tips to making these scallion pancakes extra crispy and flaky!
Roll out the dough as thinly as possible - to ensure these are going to be flaky, there need to be lots of layers inside. Making sure you roll out the first circle out as thinly as you can ensure each of the next rolls will make lots of crispy and chewy layers on the inside!
Roll the logs tightly - same as above, keeping each of the 2 rolls tight ensures perfect flaky layers
Don't be afraid of the oil - this is what gives it flavor! Don't skimp on brushing on the oil. I love to use melted butter because I prefer the flavor, but you can also use sesame oil for a nuttier Asian-inspired flavor.
Confused on the rolls I am talking about? Watch the video to see exactly how to make them!
How to Make -
- In a large bowl, add in the flour, salt, and garlic powder. Mix to combine. Then add in the added water. Stir until the dough starts coming together.
- Once the dough has started to come together, gently knead on a floured countertop for 5 minutes until the dough is smooth.
- Cut the dough out into 8 equal-sized pieces.
- Prep the green onions - slice each green onion longways and then thinly slice the entire onion.
- Roll out a piece of dough into a circle as thin as you can. Brush the top with melted butter and sprinkle with green onions.
- Roll the dough into a tight log - just like you would do a cinnamon roll - making sure to keep it as tight and together as possible.
- Roll the tight roll into tight a circle.
- Use a rolling pin to flatten the roll into a large flat circle. If the dough splits, don't worry about it.
- Repeat with the rest of the dough.
- Place a large skillet on the stove over medium heat and add more butter, olive oil, or sesame oil to the pan. Place a scallion pancake on the heated scallion and cook on each side for 3-4 minutes until golden brown and crispy. Cook each pancake.
- Serve immediately with sweet chili sauce.
How to Prep Ahead and Store Leftovers
You know me and I love to be able to prep ahead! There are a couple of options here. These are best enjoyed hot and fresh and if you aren't going to make them straight away, here is how i like to make in advance.
How to Make Ahead
- Prep the dough up to 5 days before and keep wrapped tightly in the fridge. it is a very simple dough. Once you are ready to make, pull the dough out, roll, and assemble.
How to Freeze
- Make the scallion pancakes all the way up to before cooking. Lay them out on a baking sheet lined with parchment and place in the freezer for 30 minutes or until firm. Once semi-frozen, vacuum seal or place in a freezer-safe zip-top baggie and store in the freezer for 6 months (longer if vacuum-sealed). When ready to cook, pull from the freezer and set in fridge to thaw for 24 hours and cook as directed.
Tag me on Instagram and use the hashtag #fuelingasouthernsoul so I can see if you made this and all your amazing foodie and entertaiing creations!
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