Effortless Scallion Pancakes

crispy, savory pancakes are perfect for a quick snack or appetizer any time of day. With just a few simple ingredients, you can whip up a delicious treat that’s sure to impress.

Chef's Cooking Tips

Use cold water when mixing the dough to make it easier to handle.
Roll the dough evenly to ensure consistent cooking.
Cook on medium heat to get a golden, crispy crust without burning.

Ingredients 0/9

¾ cup milk ¾ cup all-purpose flour 1 egg ½ cup scallions 2 tablespoons water 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon ground ginger 2 teaspoons sesame oil

What Makes This Dish So Tasty

These pancakes are crispy on the outside and tender on the inside. They come together quickly with just a few ingredients. Plus, the fresh scallions add a bright, savory flavor that everyone will enjoy.

Directions

Combine the milk, flour, egg, scallions, water, baking powder, salt, and ground ginger together in a bowl until you get a smooth batter. Heat some oil in a skillet over medium heat. Once the oil is hot, pour enough batter to make about four pancakes. Let them cook until you see bubbles forming on the surface, which should take around two minutes. Flip the pancakes and cook for another minute or so, until they’re golden brown and crispy to your liking. Serve warm and enjoy!

367

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Creative Serving Ideas

Serve with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil. They also pair well with a side of pickled vegetables or a light salad for a balanced meal.

Leftover Care Tips

Store leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat them in a skillet over medium heat to keep them crispy instead of using a microwave.

Frequently Asked Questions

Can I use a different type of flour for this recipe?

Yes, you can substitute all-purpose flour with whole wheat or gluten-free flour, but the texture may vary slightly.

How do I store leftover pancakes?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best crispiness.

Can I make the batter ahead of time?

It's best to cook the pancakes immediately, but you can refrigerate the batter for up to 1 hour before cooking.

What can I use instead of scallions?

You can use chives, green onions, or finely chopped leeks as a substitute.

Is it necessary to use sesame oil?

Sesame oil adds a unique flavor, but you can use vegetable or canola oil if you prefer.

Can I make these pancakes vegan?

To make a vegan version, replace the egg with a flax egg and use plant-based milk.

How thick should the batter be?

The batter should be smooth and pourable but thick enough to hold together when cooked.

Can I add other spices or ingredients?

Yes, feel free to add garlic powder, chili flakes, or finely chopped vegetables for extra flavor.