Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - March 1, 2020
  • - 5:09 am

Crispy Scallion Pancakes (Vegan Recipe)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

These Crispy Scallion Pancakes were inspired by those I had in the Taiwanese night markets during my latest trip.

They do take some time and effort to make but it’s so worth it! You also get to add much more scallions, especially if you’re like me who LOVES scallions.

THE DOUGH

Here’s how I prepared the dough for these pancakes:

Knead the dough until you get a smooth ball of dough. Patience is the key here!

Place the ball of dough into the bowl.

Cover it then leave it to sit.

Making the dough from scratch was so rewarding because you get to enjoy the fruit of your labour afterwards!

Here’s a little more step-by-step on how I made these pancakes:

I started with, of course, scallions!

Some Chinese 5 spice powder:

ROLLING OUT AND SHAPING THE SCALLION PANCAKES

I sprinkled some five spice powder onto the thinly rolled out dough before adding in the chopped scallions. From there i wrapped them and closed the sides before rolling them.

Lightly press down the dough.

You’ll feel some air bubbles pop as you roll it out.

COOKING THE PANCAKE

I pan-fried these and they’re really so good when freshly cooked!

I made quite a lot of these from 1 batch, which I refrigerated to enjoy for the upcoming days! Just reheated them and they were still so good!

Get the full recipe for and steps for these below!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂

And if you’re looking for other recipes to try that involve scallions, check out my scallion and sesame buns!

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”vviveaeivr6syaphur0m” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1603872584/anrkl7t4ycmzszvswvcl.jpg” title=”Pan-Fried Scallion & Sesame Buns” volume=”70″]

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?


Scallion Pancakes

5 from 2 votes
These Crispy Scallion Pancakes were inspired by those I had in the Taiwanese night markets during my latest trip. They do take some time and effort to make but it’s so worth it! You also get to add much more scallions, especially if you’re like me who LOVES scallions.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 45 mins
Cook Time 15 mins
Dough Resting Time 1 hr
Total Time 2 hrs
Course Appetizer, Side Dish, Snack
Cuisine Asian, Chinese, Taiwanese
Servings 8 small 6″ pancakes
Calories 130 kcal

Ingredients
  

Dough Ingredients

  • 2 1/4 cups (310 g) all purpose flour, plus more for dusting and rolling
  • 1 tsp salt
  • 1 cup room temperature water
  • Canola or other neutral oil for preparing and cooking

Filling Ingredients

  • 1 1/2 cup (85g) chopped scallions
  • 1 1/2 tsp chinese five spice powder optional but highly recommended
  • 1 1/2 tsp salt

Dipping sauce (Optional)

  • Soy sauce
  • White distilled vinegar or rice wine vinegar
  • Sesame oil
  • Chili oil
  • Chopped scallions

Instructions
 

Preparing the dough: (you can refer to the images in the blog post above)

  • In a large bowl, mix together the all purpose flour and salt. Using chopsticks or spatula, slowly pour in the water into the four while mixing continuously. Then use your hands to mix the flour and water together until there are no traces of the flour and a dough has formed.
  • Flour your work surface. I have a marble surface but you can also opt to use a wooden surface or large board. Knead the dough together for 5-6 minutes until stretchy. Shape into a ball. Brush the mixing bowl with a little oil then place the ball of dough. Cover with a towel and leave to sit for at least 1 hour.

Shaping the pancakes: (you can refer to the images in the blog post above)

  • Take out the dough from the bowl. Divide it into 8 pieces of around 65-70g each, and then roll each piece into a ball. Transfer the balls back into the bowl and cover the rest while you work on one piece at a time. Lightly brush your work surface with a little oil.
  • Roll out 1 ball of dough into a thin rectangular shape. If your rolling pin tends to stick to the dough, you can sprinkle a little flour on to the dough and flour your rolling pin as well.
  • You’ll be able to almost see your work surface through the the dough. Don’t worry about creating a perfect rectangular shape, a long oblong/rectangle shape is fine. Also, don’t worry about ripped parts when rolling.
  • Lightly sprinkle a pinch of salt and Chinese five spice powder on the rolled out dough. Then spread some of the chopped scallions. The amount of scallions is totally up to you—i love mine with a lot of scallions so tend to add a bit more. Also, don’t worry about ripped edges upon folding, this is totally okay.
  • Fold the dough by carefully holding the top left and right edges of the dough. Fold it hallway towards you. Grab the bottom edges and fold it away from you. Do not fold them too tightly—air bubbles are totally fine. It’s also okay if part of the dough tears upon folding. Afterwards, grab the end of the folded dough and carefully roll it towards the other end, until you have what looks like a cinnamon roll. Again, do not roll it too tightly and leave some air bubbles. Repeat this for the rest of the dough until you have 8 rolls.
  • Grease your work surface, if needed. Grease your work surface. Take one of the rolls and then lightly press down. Roll out into a thin circle, around 6” thick. It’s totally okay if you don’t create perfect circle shape.

Cooking the pancakes:

  • Heat a non-stick pan. Add around 1/2-1 tbsp canola or neutral oil. Once hot, place one rolled out pancake. Cook for 3-4 minutes until lightly browned. Flip over and then cook the other side. Place the pancakes on a cooling rack so they can stay crisp longer.
  • Repeat the cooking step for the rest of the pancakes. Enjoy while hot!
  • Storing and reheating tip: Place the pancakes in an air-tight container in the refrigerator for up to 4 days. Heat in the oven toaster at 250F for 4-5 minutes or just until soft. Do not leave in the oven for too long because they can crisp up and become too hard.

Dipping Sauce

  • Mix everything together. Adjust according to your desired taste. This part is totally up to you!

Notes

Storing and reheating tip:
Place the pancakes in an air-tight container in the refrigerator for up to 4 days. Heat in the oven toaster at 250F for 4-5 minutes or just until soft. Do not leave in the oven for too long because they can crisp up and become too hard. 

NUTRITIONAL INFO

Calories: 130kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 728mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

This Post Has 2 Comments

  1. Karin 24 May 2021 Reply

    5 stars
    These taste amazing!! Thank you for this delicious and easy to follow recipe. My bf demands these now on a weekly basis, and I don’t mind at all ^^

    1. Jeeca 27 May 2021 Reply

      Thank you Karin 🙂

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevTofu Katsu Curry (Vegan Recipe)
Tofu ‘McNuggets’ with Spicy BBQ Dip (Vegan Nuggets Recipe)Next

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY