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vegan scallion pancakes
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5 from 5 votes

Vegan Scallion Pancakes

Super flaky, bonkers delicious scallion pancakes, packed with spring onions with an irresistible pull-apart texture.
Prep Time20 mins
Cook Time32 mins
Resting Time40 mins
Total Time1 hr 32 mins
Course: Side Dish, Snack
Cuisine: Chinese
Keyword: Vegan scallion pancakes
Servings: 8 pancakes
Calories: 419kcal
Author: Richard Makin

Equipment

  • stand mixer
  • Frying pan

Ingredients

For the Pancake Dough

  • 440 g plain white flour
  • 1 tsp fine sea salt
  • 240 ml hot water not boiling, around 60-70 degrees celsius

For the Scallion Paste

  • 140 ml vegetable oil
  • 10 scallions aka spring onions, very finely chopped
  • 125 g plain white flour plus a little extra for dusting
  • 1/2 tsp flaky sea salt

For the Dipping Sauce

  • 2 tsp soy sauce
  • 1 tbsp chinkiang black rice vinegar
  • 1 clove garlic finely minced
  • 1 tsp toasted sesame oil
  • 1/4 tsp toasted sesame seeds

Instructions

To Make the Pancake Dough

  • Place the plain white flour, fine sea salt and hot water in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until you have a rough, shaggy dough.
    scallion pancake dough
  • Swap the attachment for a dough hook and knead on medium speed for around 5 mins or until you have a very smooth, soft dough.
    vegan scallion pancake dough
  • Remove the ball of dough from the stand mixer and place on a clean surface. Cover with an upturned mixing bowl or wrap in reusable wrap and leave to rest for 20 minutes. Meanwhile make the scallion paste.

To Make the Scallion Paste

  • Add the vegetable oil to a small saucepan and place over medium heat.
  • In a medium bowl, combine the scallions, flour and flaky sea salt. Once the oil reaches around 150-160c (this should take around 3 minutes and the oil should appear thin), carefully pour it over the scallion mixture and stir together to form a paste. Set aside to cool.
    scallion oil

To Make the Dipping Sauce

  • Put all the dipping sauce ingredients in a clean jar, seal the lid and shake well to combine. Set aside.

To Make the Pancakes

  • Divide the dough into 8 equal pieces. Take one piece and cover 7 back up to stop them from drying out.
    scallion dough
  • On a clean surface roll the piece of dough into a rough 20x8cm rectangle.
    vegan scallion pancake
  • Brush the rectangle with around a tablespoon of the scallion paste.
    vegan scallion pancakes
  • Fold the two long edges of the dough over to the centre to create a long thin strip of dough with no scallions visible.
    vegan scallion pancakes
  • Roll the strip up, starting at the short edge, and tuck the bottom of the coil under the roll.
    Rolled up dough
  • Place the roll of dough on a piece of baking parchment and cover to keep it from drying out. Repeat the process with the other 7 pieces of dough, make sure they're all covered and then set a 20 minute countdown timer while the rolls of dough rest.
    scallion pancake
  • NOTE: make sure you can remember the order you rolled the pieces of dough - you'll need to start the next step with the first piece of dough you rolled and work your way through.
  • Take the first piece of dough you rolled and place on a lightly dusted surface. Carefully use your palm to flatten the roll into a 15-20cm pancake.
  • Heat a large non-stick frying pan or cast-iron skillet over medium/low heat and add 1/2 tsp of oil. When hot, add on or two flattened pancakes (depending on the size of your frying pan) then cover with a lid. Leave to cook for 2 minutes before removing the lid and flipping the pancakes over. Fry for a further 2 minutes, making sure the underside doesn't burn.
    vegan scallion pancakes
  • Repeat with the remaining pancakes and serve with the dipping sauce.
    vegan scallion pancakes

Nutrition

Calories: 419kcal | Carbohydrates: 55g | Protein: 8g | Fat: 19g | Saturated Fat: 14g | Sodium: 524mg | Potassium: 122mg | Fiber: 2g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 4mg