Savory Asian Scallion Pancake Recipe

Introduction

Savory Asian scallion pancakes are a crispy, flavorful treat packed with fresh green onions and aromatic spices. This quick recipe uses simple ingredients to create a delicious appetizer or snack that’s perfect for any time of day.

Ingredients

• 1 bunch green onions, halved and cut into 2-inch pieces
• 1 tablespoon ghee
• 1/2 cup cold water
• 1/4 cup flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon salt

Instructions

1. Step 1: Pat the green onions dry and lightly coat the inside of a medium skillet with non-stick spray.
2. Step 2: Add the ghee to the skillet and heat over medium-high heat until warm.
3. Step 3: In a mixing bowl, combine the green onions, cold water, flour, cornstarch, baking powder, garlic powder, onion powder, and salt. Stir gently until just combined; avoid over mixing.
4. Step 4: Pour the warm ghee into the skillet. Add the green onion mixture and try to spread it into an even layer.
5. Step 5: Cover the skillet, reduce heat to medium, and cook for 2–3 minutes until the bottom side is browned and crisp. Cooking time may vary depending on pan size.
6. Step 6: Carefully flip the pancake over, cover again, and cook until the other side is browned and crisp.
7. Step 7: Remove the pancake from heat and transfer it to a plate.
8. Step 8: Serve topped with your favorite additions such as a fried egg, chili crisp, sesame seeds, and a side of coconut aminos for dipping.

Tips & Variations

• For extra crispiness, use a non-stick or well-seasoned cast iron skillet and make sure the ghee is hot before adding the batter.
• Add finely chopped fresh herbs like cilantro or chives to the batter for additional flavor.
• Try swapping ghee for sesame oil to enhance the Asian flavor profile.
• Serve with soy sauce or a spicy dipping sauce for a tasty twist.

Storage

Store leftover scallion pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vegetable oil instead of ghee?

Yes, you can substitute vegetable oil, but ghee adds a richer, slightly nutty flavor that complements the pancakes well.

Can I make the batter ahead of time?

It’s best to mix the batter just before cooking to keep the baking powder effective and ensure the pancakes are light and fluffy.

Savory Asian Scallion Pancake Recipe

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★★★★★

4.9 from 77 reviews

This Savory Asian Scallion Pancake recipe offers a delicious and crispy pancake made with fresh green onions and a flavorful batter. Cooked on the stovetop with ghee, this pancake is perfect as a savory snack or appetizer. It’s topped with an optional egg, chili crisp, sesame seeds, and coconut aminos for an extra burst of flavor.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scallion Pancake Batter and Filling

• 1 Bunch Green Onions, Halved & Cut into 2” Pieces
• 1 Tbsp. Ghee
• 1/2 C. Cold Water
• 1/4 C. Flour
• 1/4 C. Cornstarch
• 1 Tsp. Baking Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/8 Tsp. Salt

Optional Toppings

• 1 Egg
• Chili Crisp (to taste)
• Sesame Seeds (to taste)
• Coconut Aminos (for serving)

Instructions

1. Prepare Green Onions: Pat the 1 bunch of green onions dry to remove excess moisture. Lightly coat the inside of a medium skillet with non-stick spray to prevent sticking during cooking.
2. Heat Ghee: Add 1 tablespoon of ghee to the skillet and heat it over medium-high heat until melted and warm.
3. Make Batter: Toss the green onions into a mixing bowl along with 1/2 cup cold water, 1/4 cup flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon salt. Stir gently to combine the ingredients without over mixing to maintain a tender texture.
4. Cook First Side: Once the ghee is warm, add the green onions into the skillet and spread them into an even layer. Pour the remaining batter on top to cover the onions and immediately cover the skillet with a lid. Reduce heat to medium and cook for 2-3 minutes, or until the bottom side is browned and crisp. The cooking time may vary depending on the size of your pan.
5. Flip Pancake: Carefully flip the pancake using a spatula. Cover the skillet again and cook the other side until it is browned and crisp as well, ensuring the pancake is thoroughly cooked through.
6. Serve: Remove the scallion pancake from heat and transfer to a plate. Top with your choice of toppings such as a fried or poached egg, chili crisp, and sesame seeds. Serve with coconut aminos on the side for dipping.

Notes

• Do not over mix the batter to keep the pancakes tender and light.
• Use a medium skillet to achieve even cooking and crispiness.
• Adjust cooking time depending on the size and type of your skillet.
• Ghee adds a rich buttery flavor but can be substituted with another cooking oil if preferred.
• Optional toppings like egg and chili crisp enhance the flavor but this pancake can also be enjoyed plain or with soy sauce.

Keywords: scallion pancake, Asian pancake, savory pancake, green onions, ghee pancake, vegetarian appetizer