These shortcut Chinese scallion pancakes taste similar to the traditional version, but without having to deal with kneading or rolling dough. The batter comes together in about 5 minutes.
Chinese scallion pancakes (葱油饼, pronounced cōngyóubǐng) is a favorite of mine. Layers of dough intermixed with chopped scallions and pan-fried until crisp. It’s actually more like a flatbread rather than a pancake.
It’s not too hard to make and I’ve shared my method before, but I’m usually too lazy to make it unless I have my siblings or other helpers around to do most of the labor. Recently I came across a shortcut recipe from China Sichuan Food that had me intrigued.
Her method involved a liquid pancake batter, which is then poured into a pan and cooked.
And the verdict? Pretty good! Of course, it’s not going to have all the layers of a traditional one and the texture isn’t quite the same, but it tastes similar and is a good recipe to have when you need something quick.
It took me a few tries to get the hang of it and I’ve tried to describe my process in detail below. I made some slight changes from the original recipe, so my version is below, but please be sure to visit China Sichuan Food for her original recipe and directions (and gorgeous photos).
Shortcut Chinese Scallion Pancakes
- 2 cups sifted all-purpose flour
- 440 ml water
- 1/4 tsp salt
- 1 cup chopped green scallions
- 4 tbsp vegetable oil
- Add flour, salt, and water to a medium mixing bowl. Whisk until smooth. Stir in scallions.
- Add 1 tbsp of oil and spread across an 8-inch skillet, and bring to medium-high heat on the stove. I tried both with a nonstick skillet and a cast iron skillet. The non-stick skillet is easier for cooking and requires less oil, but doesn't develop as nice of a golden crust as the cast iron skillet.
- Once heated, pour just enough batter to cover almost the entire surface of the pan. Let pancake cook in oil until edges turn opaque and pancake is solid enough to flip to the other side. Cook until both sides are golden brown. Repeat with remaining batter. Before each new pancake, add another 1/2 tbsp of oil to the pan because each pancake absorbs a lot of the oil. You don't want to skimp too much on oil as it is a key ingredient to the flavor. (The literal translation for this dish is scallion oil pancake.)
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.