Saturday, August 1, 2009

Scallion Pancakes with Ginger Dipping Sauce

I made these to serve along with the lo mein I posted last. Was it a carb fest? Sure. But I had some scallions to use up and knew I wanted to try this recipe. I made this for my mom, sister, and I. My sister and I enjoyed it but we weren't enthused about them. However, my father and his friend came home as we were finishing up dinner and devoured the rest. They both loved them. So while these got mixed reviews with my family I still feel they were worth trying.

These were easier to make than I expected based on the directions. I suggest looking at The Barefoot Kitchen Witch's blog for step by step picture directions (linked below). That really helped me. Also I couldn't get mine that thin because my mom didn't have a rolling pin so I was doing most of the work by hand (and with a can of cooking spray!) Enjoy!

Source: Brown Eyed Baker originally from The Barefoot Kitchen Witch

For the Pancakes:

2 cups all-purpose flour, sifted
1 cup boiling water
1 tablespoon sesame oil
½ cup thinly sliced scallions
Salt & pepper to taste
4 teaspoons vegetable oil, divided

For the Ginger Dipping Sauce:
¼ cup soy sauce
¼ cup rice vinegar
¼ cup sliced scallions
1 teaspoon grated ginger
1 teaspoon red pepper flakes
1 teaspoon sugar


1. Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
2. While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.
3. On a floured surface, knead the dough a handful of times to bring it together. Roll the dough out into a thin rectangle about 18×13 inches.
4. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.
5. Carefully roll the dough up like a jelly roll, with the long side facing you. Cut the cylinder of dough into 4 equal pieces.
6. Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.
7. On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.
8. Cut into wedges and serve with dipping sauce.


  1. I think we'll try this one out!

  2. I have some scallions I need to use up too - this sounds like a great way to do so!

  3. I always get scallion pancakes when we get chinese take-out. These look so good!