One morning I woke up craving scallion pancakes, and ever since, this has become breakfast at least once a week. The authentic version is a lot more pan fried than the one I do, simply because I do feel a bit of guilt, but for me, the taste does not differ too much, except perhaps it is less crispy and flaky than the authentic version.

The Recipe
4 pancakes


1 cup all purpose flour
½ tsp salt
water – for binding
2 cups very finely chopped spring onions - green and white parts
1 tbsp vegetable oil for brushing
handful of toasted sesame seeds
2 tbsp vegetable oil for cooking

Dipping Sauce:
4 tbsp tamari
2 tbsp water
2 tsp rice vinegar
1 tbsp honey
1-2 tsp chili sauce or dried red chilies
toasted sesame seeds


Bring the dough together with flour, salt and water to make a soft dough, cover and set aside and let rest for at least 15-20 minutes
Cut the dough into 4-6 equal pieces
Then roll out very thin sheets on a floured surface in rectangle shape
Brush some vegetable oil on the sheet
Generously sprinkle the spring onions all over
Then gently roll up the dough from one tightly
Roll it into a tight long strip, then roll into circle, round shape, tucking in the end at the bottom
Gently press down and gently roll into a circle
In a hot pan, generously spread the oil and pan fry the pancake on both sides
Slice into triangles and rectangles and serve hot with dipping sauce

Dipping Sauce:
Stir together the ingredients and serve with the pancake.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.