Vegan Scallion Pancake Recipe
Hello & Happy Friday!
I don’t know about you, but it took countless years to finally try a scallion pancake. They were always on a menu, but something about the sound of it, I was just never drawn to it.
Now breakfast pancakes, that’s a different story lol
When I finally have the chance to get my tastebuds on a scallion pancake I was of course enamored with the concept just like all Asian food concepts. I think I gravitate towards asian foods as they always pack tons of flavor and they typically encompass everything (umami).
It’s sweet, salty, sour (love me some rice vinegar), and of course.. spicy!
Having a fridge full of scallions I made an objective to whip up a batch and all I’m going to say is, yum! So easy, and so good! While the traditional recipe may or may not have dairy or eggs, this version it just as good as the one you’ll order in a restaurant and cost peanuts to make!
What I love about this dish is everything. It involves a handful of ingredients, is affordable, easy besides using some arm strength to roll out the dough a bit, has aesthetic appeal, packs tons of flavor, is perfect for entertaining, can easily be made in bulk, and is non vegan approved!
If you’re looking for that perfect Asian app to enjoy while surfing Netflix or entertaining, this is it! You have to try this vegan Scallion Pancake recipe!
Why this recipe rocks:
No intricate steps
Tons of flavor
Great for entertaining
Non vegan approved
Yields 25-30 triangles
30 minPrep Time
7 minCook Time
37 minTotal Time
- 1 1/2 cups flour, divided
- ¾ cups boiling water
- 1 ½ tablespoons vegetable oil, divided, plus more as needed
- 1 tablespoon sesame oil
- 1 teaspoon salt, divided
- 4 green onions, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon minced ginger
- 1 teaspoon thinly sliced green onions
- ¼ teaspoon red pepper flakes
- Place 1 ½ cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
- In a small bowl mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil and the sesame oil.
- Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 15 - 20 cm (6 – 8 inches). Brush the entire surface with half a tablespoon of the oil-flour mixture, and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 12 – 15 cm (4 – 5 inches).
- Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. Sprinkle the pancake with salt. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
- Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.