Spring Onion Pancake (Scallion/Green onion pancake) is a compromise recipe of the Chinese scallion pancake which is a savoury Chinese pancake made from dough instead of a batter. The first and only time I made these pancakes was for breakfast at home. Although it was successful, well layered, flaky with a chewy centre and crispy outside, it was quite tedious.
I love scallion pancake a lot but can’t readily get it already made where I live and I honestly do not appreciate the effort I have to put into making mine from scratch. Anyway, this recipe is acompromise of sorts. It is a scallion pancake made with batter with no leavening agent and is close enough to the Chinese version.
This Spring Onion Pancake is not flaky but it has the chewy texture with the crispy edges. A very quick and easy breakfast, snack, wrap etc. The spices and seasonings you use depend on your taste and what is readily available in your pantry, like the Chinese 5 spice powder, Shawarma spice, Suya spice or no spice at all. I used a ginger/garlic/onion powder I had in my pantry which I use a lot and love. You can add finely chopped scotch bonnet or chilli flakes if you want some heat.
NB: Although Scallion (Green onion) and Spring onion are used interchangeably, there is a difference. In Nigeria, we basically call both Spring Onions but I have actually used scallions here. Pictures later.
How to make Spring Onion Pancake
2 cups flour 1/2 - 1 teaspoon spice** salt 2 cups water 1 cup finely chopped scallion oil for frying
*(Chinese 5 spice powder, Shawarma spice, Suya spice, onion-ginger-garlic or no spice at all)
Line a flat plate or tray with paper napkins.
Into a medium bowl, add flour, spice and salt. Stir well.
Add water and stir to get a smooth batter. Add chopped spring onions (scallions) and mix well.
Leave to stand for a few minutes.
Heat about 2 tablespoons vegetable oil in a frying pan over medium heat.
When hot, pour in some batter, spread it out immediately to form a thin pancake.
Fry for 3-4 minutes until that side becomes golden brown. Turn pancake over to fry the other side. When browned fry both sides again for about 30 seconds each for a crisper finish.
Place on the lined plate and continue frying until the batter is finished.
Serve your scallion pancakes with a dipping sauce, ketchup, soy sauce with a little sesame seed oil or sweet chilli sauce. You can also use the pancake as a wrap for your favourite filling combination.
Spring Onion Pancake (Scallion/Green onion pancake)
Ingredients
- 2 cups flour
- ½ - 1 teaspoon spice (Chinese 5 spice powder, Shawarma spice, Suya spice, onion-ginger-garlic or no spice at all)
- salt
- 2 cups water
- 1 cup finely chopped scallion
- oil for frying
Instructions
- Line a flat plate or tray with paper napkins.
- Into a medium bowl, add flour, spice and salt. Stir well.
- Add water and stir to get a smooth batter. Add chopped spring onions (scallions) and mix well.
- Leave to stand for a few minutes.
- Heat about 2 tablespoons vegetable oil in a frying pan over medium heat.
- When hot, pour in some batter, spread it out immediately to form a thin pancake.
- Fry for 3-4 minutes until that side becomes golden brown. Turn pancake over to fry the other side. When browned fry both sides again for about 30 seconds each for a crisper finish.
- Place on the lined plate and continue frying until the batter is finished.
Notes
- Serve your scallion pancakes with a dipping sauce, ketchup, soy sauce with a little sesame seed oil or sweet chilli sauce.
- You can also use the pancake as a wrap for your favourite filling combination.
- You can use Chinese 5 spice powder, Shawarma spice, Suya spice, minced onion-garlic-ginger combo or no spice at all
If you enjoyed my Spring Onion pancake, you will also enjoy my Diet- Nigerian pancake, Sweetcorn fritters, Funnel cake, Cooked rice pancake and Buttermilk pancake, American pancakes.
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I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food...