Scallion Pancakes


  • 1/2 teaspoon dark sesame oil
  • 7 teaspoons canola or other vegetable oil
  • 2 3/4 cups unbleached white flour
  • 1 cup hot water
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 to 8 scallions, chopped (about 1/2 cup)
  • sprinkling of salt
  • vegetable oil for frying


In a small bowl, mix together the dark sesame oil and 4 teaspoons of the vegetable oil. Set aside.

In a mixing bowl, combine 2 1/4 cups of the flour, the hot water, salt, baking powder, and 2 teaspoons of the canola oil. Stir until the dough comes together. Lightly dust a working surface with some of the remaining flour and knead for about 2 minutes, adding flour if the dough is too sticky. Cover the dough with the mixing bowl and allow it to rest for about 5 minutes.

Divide the dough into 4 balls. With a rolling pin, roll out each ball into a circle about 10 inches across. Brush each circle with 1/4 of the sesame oil mixture, top with 1/4 of the chopped scallions, and sprinkle with salt. Roll each circle into a tight cylindrical rope, then coil the rope to form a flat spiral about 5 inches across. Flatten each spiral by hand, and then roll it into a thin 8-inch pancake with a rolling pin, dusting with flour to prevent sticking. It’s okay if a few scallions escape from the dough.

Heat a skillet on medium heat, add the remaining teaspoon of oil and swirl to coat the pan. Fry each of the 4 pancakes until brown and cooked through, 3 to 4 minutes per side, turning down the heat if the outside gets too brown too fast. Add a little more oil to the pan, if necessary, for frying.

Cut each pancake into wedges and serve immediately. Leftover pancakes may be refrigerated for 3 or 4 days and then reheated in the toaster.

Makes four 8-inch pancakes