These crispy pan-fried Chinese flatbreads are made with scallions and full of flavor. Also called green onion pancakes, they can also be made leeks and chives. They are so crispy on the outside and chewy on the inside. So comforting to enjoy as is or as dippers.

WHY THIS RECIPE IS SO GOOD

  • Easy: So easy to make with a handful of simple ingredients.
  • Tasty: Crispy and crunchy with every bite and they are so tasty.
  • Healthy and versatile: They are perfect to serve as dippers or snack on them as is. They are vegan-friendly, eggs free, crispy and flaky on the outside, and dairy-free.

INGREDIENTS YOU WILL NEED

  • Flour: We used all-purpose flour but other flour can be used like whole wheat, oat flour, and gluten-free flour
  • Water: Must be lukewarm water
  • Scallions: give it all that amazing flavor. You can use chives or leeks as well.
  • Salt
  • Sesame seed
  • Oil: Any oil of choice would work, neutral oil, olive oil, or avocado oil

    HOW TO MAKE THESE CHINESE PANCAKES

      • Make the dough: In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes. Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
      • Chop onions: Meanwhile, chop the scallions finely.
      • Cut up the dough: When the dough is well rested, divide the dough into 3-4 equal sizes. Place one of the dough onto a floured surface.
      • Roll up the dough: Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible. Brush the top surface of the dough with some oil and sprinkle in the chopped scallions and sesame seeds evenly. Roll the dough up into a log shape. Taking the right end of the dough and roll it in a spiral form until it reaches the left end of the dough. Tuck the end of the dough underneath to seal it.
    • Flatten it:  Now that you have a spiraled-like-shaped dough with filling, using a rolling pin, flatten the dough out thinly. Try to keep the shape to be as round as possible.
    • Make more pancakes: Repeat the above steps with the other remaining dough.
    • Cook the pancakes: Heat a non-stick pan on medium heat, and brush the pan with some oil. Place one of the pancakes on the pan and cook it for about 3 min and then flip the pancake to the other side and continue cooking for another 3 minutes or until done. Make sure the heat isn’t too high, to prevent a burnt surface and without cooking the pancake thoroughly.
    • Plate and serve:  Once done, place it on a plate and cook the remaining pancakes. Once all pancakes are done cooking, cut each of the pancakes in 4-8 pieces. You will hear that crispy crunch when cutting them. Lastly, serve them while they are still warm.

      TIPS

      • Best served hot
      • You may use leeks or chive in place of the scallions
      • Makes 3 large pancakes or 4 medium. Each large pancake is 2 servings. Or if making 4 medium, each pancake will be a single serving.
      • If using any other flour, the water flour ratio will vary slightly based on the type of flour you use. You will need a bit more water if using wheat flour.

      • Place leftovers in a ziplock bag and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or slightly bake in the oven for 10 minutes. You can freeze for up to 3 months.