Scallion Pancakes

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Scallion Pancakes


Scallion pancakes are not commonly found in Malaysia. It’s not really a typical snack made by Malaysian Chinese but I believe it’s a famous snack in China. Got the idea to make this when I bought a big bunch of scallions from the Saturday Farmers’ Market for $1. And all you need are scallions, flour, water, salt and oil! This turns out to be a great snack with a simple dipping sauce consists of black vinegar, soy sauce and sesame oil.

Making this pancake reminds me of roti canai, a famous flatbread in mamak restaurants in Malaysia. As this is not something I know how to make, this article from The Kitchn has great step-by-step instructions. I got it on the first try so you can do it too! It was fun making and rolling the dough 😉



Scallion Pancakes
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 2 servings
  • 1.25 cups all-purpose flour
  • 0.5 cup warm water
  • Canola/sesame oil for the pancakes
  • Salt
  • 1 bunch of chopped scallions
  • High-smoke-point oil for the pan, peanut oil has higher smoke point than vegetable oil
  1. Mix the flour with warm water until it forms a smooth dough, by hand. The original recipe calls for kneading the doug till it's double in size but I don't think my dough went double so just try your best kneading the dough till it's smooth and elastic. Coat the dough lightly in oil and put it in a bowl.
  2. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
  3. Cut the dough into 4 equal parts. Lightly oil the countertop. Roll out one dough part to be a thin rectangle of at least 12 x 9 inches.
  4. Lightly brush the top of the dough with oil, then sprinkle chopped scallions evenly with some kosher salt.
  5. Starting from the long end, roll the dough up tightly, creating one long rolled-up dough.
  6. Cut the rolled dough snake into two equal parts. Coil each of them into round dough bundle. Let them rest for 15 mins or longer.
  7. Repeat the same process with the other rectangular dough.
  8. Flatten a coiled dough bundle with your hand into a flat and round pancake. Rolling pin works too.
  9. Heat a skillet or pan over medium-high heat with oil.
  10. Transfer the pancake dough to the pan. Cook for 2 minutes on each side. It should sizzle, but not burn.
  11. Serve the dough with dipping sauce else you may think it's a little bit dry.





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