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Scallion Pancakes



  • 2 cups all-purpose flour
  • 1 cup boiling water
  • ¼ cup toasted sesame seed oil
  • 2 cups thinly sliced scallion greens
  • ½ cup vegetable oil


  1. In large mixing bowl add flour and slowly pour in boiling water tablespoon at a time while mixing with a wooden spoon until dough comes together.
  2. Transfer to floured work surface and knead until dough is smooth and no longer sticky.
  3. Place back in bowl, cover with plastic wrap and a damp towel, then allow to raise on kitchen counter for 30 minutes or longer.
  4. Once dough has risen divide the ball into 4 equal segments and roll them into roughly 8-inch disks.
  5. Using a pastry brush paint sesame oil over the top layer of each disk, sprinkle scallions on top, and then tightly roll the dough as you would a burrito, shape back into a ball, and roll the ball into a 6-inch disk.
  6. Heat oil in a cast-iron skillet over medium heat until shimmering, and then place the pancake into the hot oil. Cook for 2 minutes on each side or until golden brown and crispy.