Scallion Pancakes With Ginger Dipping Sauce

"Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time."
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by Pneuma photo by Pneuma
Ready In:
1hr 10mins
4 pancakes




  • Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
  • Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
  • Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
  • Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
  • Roll each piece out again into a 6" circle.
  • Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
  • For Dipping Sauce:.
  • Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.

Questions & Replies

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  1. alligirl
    This was good, and very close to a recipe from a local restaurant that I love. I added some sesame seeds, when I added the green onions. I also added them to the sauce, which was quite good. I tried cooking them the way suggested, and then tried frying them in approximately 2 inches of veg. oil, in a saucepan, flipping them a couple of times. I liked the result from the frying better, as it was closer to the local pancakes. Thanks for posting this Chef Jean; they are the closest I've ever found!
    I added one scallion to the dough to enhance the flavor. I didn't quite understand the reason for coiling the pieces, but the end result was delicious and there were certainly no complaints. A tortilla press helped shaped them round, too. I lined the press with wax paper-lightly floured and the pancakes didn't stick at all. The pancakes reminded me of an Asian version of tortillas. Skipped slicing them into triangles. We thought the sauce was too oily and I would next time reduce the oil to about two tablespoons (a little bit of toasted sesame oil was added). Used fresh, organic scallions from our CSA box. Served with steamed carrots, baby bok choy and broccoli, hard boiled eggs and cha soba noodles. Reviewed for Cebolletas in the Spanish/Portuguese forum.
  3. Susiecat too
    This is delicious. My family loved it along with recipe #234871 for dinner last night. Mine got kind of messy as I was rolling them, and some of the oil and scallions leaked out, but that made areas that got very crispy on the outside, so it was good anyway. made for PRMR tag. Thanks, Chef Jean!
  4. Pneuma
    Delicious appetizers! It looks like tortillas but taste wise it's a cross between a pancake and a tortilla.It's crunchy on the outside and chewy in the inside. I enjoyed making this as it has a different technique in preparing it. Like, it could have all been blended together (minus the sauce) but it was rolled, twisted and flattened. Maybe to hide the scallions inside? Instead of rolling it with a pin, I flattened it with my palm. Works well, too! It's so good, DH and I ate it in one sitting. :D It also went well with Recipe #313552 as the sauce is nearly the same. Thanks for sharing, Chef Jean!


<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
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