Make this flaky, golden scallion pancake at home with egg and savory oil paste. It’s soft, crispy, and packed with layers—no proofing required!
My Love Affair with Scallion Pancakes (And Why You’ll Love This Egg Version!)
If you’ve followed my cooking adventures, you know I have a serious weakness for all things scallion-flavored.
Whether it’s my crispy Scallion Crepes with Eggs, the vegan-friendly Scallion Pancakes, savory Scallion Pork Chops, or the fluffy Yeasted Scallion Pancakes – I just can’t resist that aromatic green onion goodness!
Today, I’m thrilled to share my ultimate Scallion Pancake with Egg recipe – the perfect marriage of crispy, flaky layers and rich eggy flavor.
This is the version I make most often for quick weeknight dinners or lazy weekend brunches.
A note about the dough
You might notice that this recipe calls for yeast, but there’s no full fermentation or proofing step. This is what’s called a semi-leavened dough—it’s a shortcut that gives you just enough lift and softness without the long wait.
I’ve used this method before in my Chinese Flaky Bread recipe, and I find it works beautifully for layered flatbreads like this one.
Unlike my fully proofed bun recipes, like Steamed Lotus Leaf Buns or Fluffy Mung Bean Buns, this dough doesn’t need to rest for hours. That means you can go from mixing to cooking in much less time—perfect for when you want something delicious, fast.
That said, you can totally skip the yeast if you prefer a chewier texture. Without yeast, the pancake will be firmer and have a little more bite, though it won’t be as soft or puffy. And if you’re short on time, you can simply mix the dough with warm water and leave the yeast out entirely.
Ingredients
Main ingredients:
- 300g all-purpose flour
- 1 egg
- 3g yeast
Additional ingredients:
- 50g chopped scallions (about 3 stalks, finely chopped)
- 5g Chinese Salt & Pepper Seasoning
- 3g salt
- a small amount of flour (for layering)
- 140ml water (use warm water in cold weather, cool water in summer)
- cooking oil, as needed (for oil paste and pan-frying)
Instructions
1. Prepare the dough
In a mixing bowl, add 300g all-purpose flour, 1 egg, 3g salt, and 3g yeast.
Pour in 140ml warm water (30–40°C / 86–104°F). Stir with chopsticks until a shaggy dough forms.
Add 50g chopped scallions, then knead the dough by hand until smooth (soft but not sticky; add more flour if needed).
Key Tip: Yeast adds fluffiness without proofing; warm water makes the dough more elastic.
Divide the dough into 3 equal portions. Roll one portion into a 10cm round.
2. Make oil paste and create layers
Oil paste: In a small bowl, mix 2 tsp flour (about 20g), 1 tsp Chinese Salt & Pepper Seasoning (about 5g), and 2 tbsp cooking oil until a thick paste forms.
Spread 1 tbsp oil paste evenly on the dough round.
Sprinkle a pinch of dry flour on top.
Cut a single line from the center to the edge.
From the cut, roll into a spiral cone, tightening as you roll.
Pinch the seam tightly, including the top edge, to prevent any oil from leaking out. Flatten the cone, then roll it into a 15cm round, about 3–4mm thick.
Note: If the paste leaks while rolling, pinch to reseal or it may affect the layers and puffing.
3. Pan-fry the pancakes
Heat a nonstick pan over medium heat and brush lightly with oil.
Place the pancake in the pan.
Lightly brush or spray oil on top and cover with a lid. Cook for 1–2 minutes until golden underneath.
Flip gently, cover again, and cook another 1–2 minutes until both sides are golden and the pancake puffs up.
Tip: Covering the pan traps steam and helps cook the pancake evenly while keeping it soft inside.
Frequently Asked Questions
What should I do if the oil paste is too runny or too thick?
The oil paste should be thick enough to cling to the dough without running off. If it’s too thin, stir in a bit more flour until it thickens to a spreadable consistency. If it’s too thick, add a small amount of hot oil and mix well to loosen it.
My pancake didn‘t puff up—what went wrong?
There are a couple of common reasons:
The seam might not have been sealed tightly, allowing steam to escape. Make sure to pinch the rolled edge firmly to close it completely.
You might have pressed too hard when rolling out the dough, which can break the layers of oil paste inside. Try to roll gently with light, even pressure to preserve the layers.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling.
Can I freeze the pancakes?
Yes, freeze them after shaping (before pan-frying). Just thaw slightly and cook as instructed.
Can I skip the egg?
The egg adds richness and helps bind the dough, but it can be omitted if needed.
How do I store leftovers?
Wrap in foil or place in an airtight container and refrigerate for up to 2 days. Reheat in a pan to restore crispiness.
No-Proof Scallion Pancake (With Egg)
Ingredients
Main ingredients:
- 300 g all-purpose flour
- 1 egg
- 3 g yeast
Additional ingredients:
- 50 g chopped scallions about 3 stalks, finely chopped
- 5 g Chinese Salt & Pepper Seasoning
- 3 g salt
- a small amount of dry flour for layering
- 140 ml water use warm water in cold weather, cool water in summer
- cooking oil as needed (for oil paste and pan-frying)
Instructions
Prepare the dough
- In a mixing bowl, add 300g all-purpose flour, 1 egg, 3g salt, and 3g yeast.
- Pour in 140ml warm water (30–40°C / 86–104°F). Stir with chopsticks until a shaggy dough forms.
- Add 50g chopped scallions, then knead the dough by hand until smooth (soft but not sticky; add more flour if needed).
- Key Tip: Yeast adds fluffiness without proofing; warm water makes the dough more elastic.
- Divide the dough into 3 equal portions. Roll one portion into a 10cm round.
Make oil paste and create layers
- Oil paste: In a small bowl, mix 2 tsp flour (about 20g), 1 tsp Chinese Salt & Pepper Seasoning (about 5g), and 2 tbsp cooking oil until a thick paste forms.
- Spread 1 tbsp oil paste evenly on the dough round.
- Sprinkle a pinch of dry flour on top.
- Cut a single line from the center to the edge.
- From the cut, roll into a spiral cone, tightening as you roll.
- Pinch the seam tightly, including the top edge, to prevent any oil from leaking out. Flatten the cone, then roll it into a 15cm round, about 3–4mm thick.
- Note: If the paste leaks while rolling, pinch to reseal or it may affect the layers and puffing.
Pan-fry the pancakes
- Heat a nonstick pan over medium heat and brush lightly with oil.
- Place the pancake in the pan.
- Lightly brush or spray oil on top and cover with a lid. Cook for 1–2 minutes until golden underneath.
- Flip gently, cover again, and cook another 1–2 minutes until both sides are golden and the pancake puffs up.
- Tip: Covering the pan traps steam and helps cook the pancake evenly while keeping it soft inside.
Nutrition
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