| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hot chili paste, such as sriracha hot chili paste
- 1 tablespoon sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 big slice fresh ginger, smashed
- 1/2 bunch fresh cilantro, leaves and stems
- 1 large egg
- 3/4 cup water
- 1 teaspoon toasted sesame oil
- Pinch kosher salt
- 1 cup all-purpose flour
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped scallion
- 1 tablespoon toasted sesame seeds
- Peanut oil, for frying
Instructions
- For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.
- For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 246 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 23 mg |
| Sodium | 1734 mg |
| Serving Size | 1 of 8 servings |
| Calories | 246 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 23 mg |
| Sodium | 1734 mg |
Reviews
This is a delicious dipping sauce!
However, the batter is way way too thick to be called a scallion pancake. My daughters and I have tried several fixes and we think we’ve got it.
However, the batter is way way too thick to be called a scallion pancake. My daughters and I have tried several fixes and we think we’ve got it.
Trying to add another egg just made it taste like an omelet (No good).
Just adding more water until the consistency was crepe-like and pourable.
Now we make them all the time.
As someone living in a place that has never heard of scallion pancakes, I had a craving for them and was in search of a recipe that would substitute for the restaurant version. This recipe was okay, but not like what you receive in a Chinese restaurant. I cooked the pancakes longer than the recipe suggested to make them crispier and cut the amount of cilantro in half. The pancakes were good, but I will probably try a different recipe next time. I made half the sauce recipe and that was delicious, good job Tyler, I’ll use that sauce with any scallion pancakes I make in the future!
These were easy, light and yummy. PERFECT for a hot summer night.
Thanks for another winner Tyler!
Thanks for another winner Tyler!
The scallion pancakes were good, not the same that you would get out in chinatown, but still very good. The dipping sauce went well together. Mixing the ingredients in the blender made it easy to make.
So, I’m broke and needed a snack. I didn’t have the cilantro or ginger, but made these anyway. I halved the sauce recipe (which was delicious). The pancakes are a bit thick, but they go well with the sauce and literally took minutes to make. They would be a nice starter for an Asian meal.
I don’t think this is the correct recipe for scallion pancakes. My mother is Asian and I used to make these with her as a little girl. I believe that the recipe should not contain “eggs”. I followed this recipe and the scallion pancakes turned out like rubber. I also remember the consistency being thicker as we were about to cook it. I believe the dough should be thick enough for you to take it out of the mixing bowl and roll it out thin. Then proceed to lay the thinly rolled out dough into the pan, browning on each side. I would recommend revision to this recipe.