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Scallion Pancake Recipe
Rini
With only a few ingredients, you can make this soft and easy Scallion Pancakes for breakfast or brunch. The secret to these soft pancakes is yogurt
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast, brunch, Side Dish, Snack
Cuisine
Chinese
Servings
3
people
Calories
377
kcal
Ingredients
1x
2x
3x
For the Dough
2
cups
Unbleached All Purpose Flour
Bob's Red Mill Unbleached
1
tsp
Kosher salt
1/2
cup
plain vegan yogurt
2
tsp
canola oil
3/4
cup
water
lukewarm
2
Tbsp
water
lukewarm
For the scallions
2
cups
green onions
cut as finely as possible
1/2
tsp
Kosher salt
1/2
tsp
lime juice
freshly squeezed
1/2
tsp
black pepper
cooking spray
Instructions
In a bowl, add 2 cups of Bob's Red Mill unbleached all purpose flour
Add 1 tsp of kosher salt
Add 1/2 cup of plain yogurt (preferably vegan)
Add 2 tsp of canola oil
Slowly introduce the water to the bowl while mixing it with the other hand
Mix until all the flour is blended and it should be sticky
Cover the bowl with a dish cloth and let it sit for about 30 minutes
In a small bowl, add 2 cups of chopped scallions
Add 1/2 tsp of kosher salt
Add 1/2 tsp of crushed black pepper
Add 1/2 tsp of freshly squeezed lime juice and mix well. Set aside
Heat a griddle on medium heat.
While it is warming up, make baseball-sized balls from the dough
Flatten it and roll it into a small circle
Add 1 Tbsp of the scallions and fold the edges over it
Press down and turn it over. Roll into a small circle
Lightly spray the griddle with cooking spray and place the pancake on it
Toast each side for about 2 minutes or until it has browned evenly
Set aside and repeat the process for the remaining dough
Notes
Nutritional information is approximate
Nutrition
Calories:
377
kcal
Carbohydrates:
71
g
Protein:
12
g
Fat:
4
g
Cholesterol:
2
mg
Sodium:
1207
mg
Potassium:
368
mg
Fiber:
4
g
Sugar:
4
g
Vitamin A:
685
IU
Vitamin C:
12.9
mg
Calcium:
135
mg
Iron:
4.9
mg
Keyword
homemade scallion pancakes, how to make scallion pancakes at home
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