Vegan scallion pancakes

Vegan scallion pancakes

vegan scallion pancakes

This recipe happened because I ended up with way too many spring onions (scallions) that were threatening to die on me and I needed to put them to good use. Quick research revealed that the simplest thing to do is to make some scallion pancakes.

As I love working with dough – I grew up seeing my gran create some beautiful dishes with just flour and hot water – and I love Asian flavours, I was all over this idea.

These addictive scallion pancakes ended up being the snack of the week in our house and both of us ended up consuming insane amount of my test runs and it showed on the scales too. Despite their humble ingredients, these little pancakes are mightily addictive, so, on the day you attempt these, make sure there are people around willing to help you out a bit 😉 .

Now, these pancakes aren’t the type of dish where you can be stingy with the oil without compromising on flavour. I found that you need a minimum of 2 tsp of oil per pancake to fry, plus another teaspoon to brush the dough with. Don’t go crazy, but if you don’t get on with oil, don’t waste your time making these as chances are that you will be really underwhelmed.

They are flaky and crispy on the outside and deliciously chewy on the inside. Spring onions add a bit of umami and sweetness and I really liked the addition of Chinese five spice, it feels like it 100% belongs in this dish. They are particularly delicious warm, dipped in a soy sauce, rice vinegar and chilli (or toasted sesame) oil dipping sauce.

vegan scallion pancakes stuffing

vegan scallion pancakes coiling

vegan scallion pancakes platter

vegan scallion pancakes whole

vegan scallion pancakes dipping

makes
4
PREP
30 min
COOKING
40 min
makes
4
PREPARATION
30 min
COOKING
40 min
INGREDIENTS
  • 250 g / 2 cups all purpose white flour
  • 2 tbsp any vegetable oil
  • ½ tsp fine sea salt
  • ½-¾ tsp Chinese five spice
  • 4 scallions / spring onions (approx. 1 heaped cup sliced), finely sliced
  • 3 tbsp peanut oil or other high smoke point oil for frying

DIPPING SAUCE

METHOD
  1. In a mixing bowl, combine flour, salt and Chinese five spice. Add 1 tbsp of vegetable oil and about ¾ cup (180 ml) of very hot water, mix well with a spoon. Once combined roughly, start bringing the dough together with your hands. If the dough isn’t holding together after a little bit of kneading (initially it’s supposed to be a bit dry to the touch but hold together), it may need a touch (1-2 tsp) more hot water. Knead it for about 5 minutes with your hands until the dough becomes elastic and smooth and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn’t dry up.
  2. Divide rested dough into four equal size portions.
  3. On a lightly floured work surface, roll the first portion of the dough into a long rectangle. Roll it out as thinly as you possibly can.
  4. Brush rolled-out dough with a little bit of vegetable oil and sprinkle with about ¼ cup of sliced scallions / spring onions.
  5. Roll the dough into a long snake away from yourself and then coil it gently (see photos in the post above). Set aside to rest while you tackle the remaining 3 portions of the dough in the same manner.
  6. After the first coil has had a chance to rest, roll it out into a circular pancake on a lightly floured surface. Sprinkle the top of the pancake with a bit of flour (before you start rolling) to stop the scallions getting stuck to the rolling pin. Don’t roll the pancake out too thin as it will become dry and brittle after cooking, make it just under 1 cm / 0.4 ” thick. It’s okay if some scallions start poking out through the dough or if there are small tears in the dough.
  7. Heat up 2 teaspoons of peanut oil in a medium, non-stick frying pan on a low-medium heat. Once the oil gets hot, gently place the pancake on the pan. Allow it to cook for about 3 minutes, then flip over to the other side using a spatula. After another 2 minutes, flip again. Continue flipping every 2 minutes to ensure the scallions poking through do not burn and the pancake gets evenly browned on both sides and cooks through inside – it takes about 8-10 minutes to for each pancake to cook.
  8. Mix all the sauce ingredients in a small bowl.
  9. Cut each pancakes into 6 triangles using a pizza cutter or a sharp knife. Serve warm with the dipping sauce on the side.

NOTES
My recipe is loosely based on this recipe.

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NUTRITIONAL INFO
calories
331
17%
sugars
3 g
3%
fats
10 g
14%
saturates
1 g
7%
proteins
8 g
15%
carbs
53 g
20%
*per pancake
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4.9
7 reviews, 21 comments
REVIEWS & QUESTIONS
Yolanda:
I made these last night and they were delicious and also super simple (hard to stuff up!). Next time I'm going to try and add a few more veggies, just for extra nutritional value on top of the superb flavour value they already have!
    Ania
    Ania:
    Great to hear that, Yolanda! x Ania
Davinder Singh:
Can i see the pancake in the pan?
Like after rolling, how does that pancake becomes round after cooking as shown in picture? 🤔
    Ania
    Ania:
    Hi,
    Please see the 3rd photo in this recipe - I simply roll this coil out with a rolling pin. As I cook all the recipes, style and photograph them all by myself, I am not always able to take photos of every single step (flour or grease covered heads don't mix well with photographic equipment :) ) so I only take photos of difficult to explain steps. Hope that helps! Ania
Jamila:
Can I substitute white flour to whole meal flour?
    Ania
    Ania:
    Sure you can, but the texture will be a bit coarser so please be aware of that. Ania
Michele Davies:
So delish. My hard core meat eating son in law loved this. Also a snap to make. Thankyou
    Ania
    Ania:
    I'm really glad to hear that, Michele. Thank you :) Ania
Alison:
I made this yesterday but didn't have the 5 spice....they were delicious, easy to make (thanks to your clear instructions), and the dipping sauce was great, too! I had the dough thickness right but struggled a little with how high the fire needed to be to get them fried just right. One was overdone, one kinda underdone, the others almost perfect-ish....but lemme tell ya, we GOBBLED down EVERY slice! Thank you.
    Ania
    Ania:
    That's fantastic to hear, Alison!! :) Ania
Kasia:
I think the revisie is confusing...2 cups is 2x250g flour. I used 250g as statied and endedende up dating lost of flour later and still i think they weten as they were supposed to.
Taste wise they are edible but unfortunaly not with even half of the time and hustle:/ they taste like 10 min on budget dish (at least they were extremely cheap experiment) but not over 1,5h dish!
    Ania
    Ania:
    Kasiu, mylisz się - 250 gramów mąki to są 2 cups (w załączeniu link) (mowa tu o amerykańskim systemie mierzenia na pojemność). Mam wrażenie, że ciasto wyszło za mokre bo użyłaś tylko szklankę (250 ml) mąki, czyli połowę tego co podałam w przepisie. Pozdrawiam! Ania
      Kasia:
      Sorry that I typed with wrong dictionary and I didn't check twice! Shame that I can't edit it....
      To mam na myśli 2 szklanki po 250g czyli 500g a ja z przepisu rozumiem ze ma być 250g w sumie :( tak czy siak niezwykle pracochłonny przepis a efekt to ciezkie, zbite placki. Niestety
        Ania
        Ania:
        I o to właśnie chodzi, że myli Pani chyba pojęmność 250 ml z wagą 250 gr. 250 ml szlanka mieści jedynie 125 g mąki! Więc przepis jest prawidłowy, 250 g (czyli dwie szklanki mąki) i placki wychodzą bardzo dobre jeśli zrobi się je według przepisu :) Pozdrawiam!
Yanika:
Hello Ania,
Can I substitute all purpose white flour to GF flour?
thank you!
    Ania
    Ania:
    Hi Yanika,
    I don't think a straight swap will work, I'm afraid, as these rely on gluten for their chewy texture. Ania
Caroline:
Hi Ania, I just recently gave away my Chinese five-spice to a friend because I did not really like it. I will probably try some Caroline-style ingredients instead ;-) And let you know the outcome via Instagram, Caroline
    Ania
    Ania:
    Sure thing, they will still be delicious without it although I personally really like it in these. Looking forward to seeing your version of these. Ania
Marlo:
Thank you. I made this last night and we enjoyed every bite.
    Ania
    Ania:
    Thank you, that's lovely to hear! Ania
Atma:
I remember my childhood summer times with recipes like this! -- my mom still uses scallions to make flat bread ... heavenly omelets...and kremmydokeftedes you must try someday !!
so next time I'll try this dip sauce recipe of yours :)
    Ania
    Ania:
    Thanks Atma, hope you'll enjoy it! Ania
Kat (The Baking Explorer):
They look absolutely delicious and looking at them is making me hungry!
    Ania
    Ania:
    Thanks, Kat :) Ania
Mary M:
Just finished eating these, they're super easy and delicious! I'm glad I'll never have to deal with scallions gone rotten again.
    Ania
    Ania:
    Thank you, Mary! I'm so pleased to hear you enjoyed them as much as we did. And yes, it's a delicious remedy to scallion overload ;) Ania
lrnjql:
Hi Guys.
I tried this recipe and it was amazing!
    Ania
    Ania:
    Thanks so much, that's lovely to hear! :) Thanks for taking the time to let us know too! Ania
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