Scallion Pancakes


These 3-ingredient Vegan Scallion Pancakes are incredibly delicious and very easy to make. They’re also known as green onion pancakes and can be made with chives or leeks too.

This recipe comes to us from Bianca Zapatka. See the step-by-step photos on her blog.

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Makes 4 pancakes

  • 2 cups all-purpose flour (250g)
  • 3/4 tsp salt
  • 3/4 cup warm water (180ml)
  • 1 1/3 cup finely sliced scallions green part only
  • 4 tbsp cooking oil plus more for brushing

 

1. In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.

2. Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes.

3. Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes.
After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry).

4. On a lightly floured working surface, roll out one piece into a very thin circle.

5. Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.

6. Roll up the dough into a log. Take one end of the log and curl it into a snail.

7. Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough).

8. Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper.

9. Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake.

10. Cut Scallion Pancakes into quarters and serve hot with dipping sauce.

Notes

The pancakes are best eaten when hot. They’ll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds.

* The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.

 

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Nutrition Information

Scallion Pancakes

Servings per Recipe: 4

Amount per Serving

Calories:  358

Calories from Fat:  122

Total Fat:  14g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  444mg

Potassium:  157mg

Carbohydrates:  50g

Dietary Fiber:  3g

Protein:  7g

Sugars:  1g

Calcium:  3%

Iron:  19%

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