These homemade scallion pancakes are flaky, crispy, and packed with flavor. Layered with scallions and sesame, they’re pan-fried to golden perfection and surprisingly easy to make!
I call this my crispy-layered scallion dream
My family and I have always had a deep love for all kinds of dough-based foods—from soft, fluffy breads to chewy hand-pulled noodles and juicy dumplings.
I often find myself drawn to the kitchen, trying out new ways to work with dough. Among all the things I make, Chinese-style pancakes have become one of my favorite categories to explore.
I love how versatile and approachable they are—you can keep them simple or add layers of flavor with fillings and seasonings.
And because they’re pan-fried, they give you that perfect contrast: crispy outside, soft and chewy inside.
Over the years, I’ve experimented with so many types of pancakes, each with its own charm:
- Savory Chinese Pancakes with Pork & Pickled Greens – flavorful, juicy, and perfect as a main
- Thousand Layer Pancakes – flaky and rich, with stunning texture
- Scallion Pancakes with Beef – hearty and satisfying
- Classic Scallion Pancakes – simple, salty, and addictive
- Yeasted Scallion Pancakes – extra fluffy with an airy bite
- Vegan Scallion Pancakes – plant-based but just as delicious
- Scallion Pancake with Egg – one of my favorite quick breakfast options
And today, I’m excited to share yet another variation I’ve come to love: a leavened sesame pancake.
This version stands out with its golden, crispy crust, fragrant sesame topping, and soft layered interior.
Ingredients
- 200g all-purpose flour – main dough ingredient, provides gluten strength
- 3g sugar – helps activate the yeast and adds a hint of sweetness
- 2g salt (used in two steps) – enhances flavor and strengthens dough structure
- 3g instant yeast – ferments the dough, producing airiness and softness
- 130ml water – for mixing the dough
- 50g scallions (chopped) – adds aroma and flavor, must be drained
- cooking oil, as needed – prevents sticking and enhances flavor during cooking
- Chinese Salt & Pepper Seasoning, as needed – for seasoning (can be homemade with salt + Sichuan pepper powder)
- toasted sesame seeds, a little – for garnish and added fragrance
Instructions
Make and Ferment the Dough
Mix the ingredients:
In a bowl, combine 200g flour, 3g sugar, 2g salt, and 3g yeast. Stir well.
Slowly pour in 130ml water while stirring with chopsticks to form a shaggy dough. Then knead by hand into a smooth dough (it should be soft but not sticky — add a little water if too dry, or dust with flour if too sticky).
Ferment the dough:
Cover the dough with plastic wrap and let rise in a warm place (e.g., oven on proofing mode or over a pot of hot water) until doubled in size, about 1–1.5 hours.
Check doneness: Dough is ready when the inside shows honeycomb-like air pockets.
Deflate and Shape the Dough
Deflate the dough:
Transfer the fermented dough to a floured surface. Knead and press repeatedly to expel air until the dough is smooth and firm.
Roll out the dough:
Roll into a rectangle about 30cm long and 20cm wide (thickness: 2–3mm). Lightly spray or brush with cooking oil, and sprinkle a bit of Chinese Salt & Pepper Seasoning evenly on the surface.
First fold:
Sprinkle half the chopped scallions on the lower two-thirds of the dough. Fold the bottom third (without scallions) upward, then fold the top third (with scallions) downward over the center — like folding a blanket — creating a three-layer structure.
Second fold:
Repeat oil-spraying and seasoning on the new dough surface. Sprinkle the remaining scallions over the lower two-thirds and fold again in the same manner. You should now have four dough layers and three scallion layers.
Final shaping:
Gently roll the folded dough into a round pancake about 5mm thick. Sprinkle a little toasted sesame on top and press lightly with a rolling pin to help it adhere.
Pan-Fry and Serve
Rest the pancake:
Lightly oil a flat pan. Place the pancake inside, cover with a lid, and let it rest for 15 minutes to loosen and fluff the dough.
Pan-fry on medium-low heat:
Turn the heat to medium-low. Cook the bottom side for 3–4 minutes until golden brown, then flip and cook the other side for another 3–4 minutes. You can cover the pan while cooking to help it cook through.
Check doneness:
Press the center of the pancake with chopsticks. If it bounces back quickly without denting, it’s fully cooked. Total cook time is around 8–10 minutes. Avoid high heat to prevent burning the outside before the inside is cooked.
Frequently Asked Questions
Can I freeze the cooked pancake?
Yes. Let it cool completely, then wrap and freeze. Reheat in a pan or oven for best texture.
Can I use other herbs instead of scallions?
Chives or garlic chives can be used, but scallions are classic and offer the most authentic flavor.
How do I make Chinese Salt & Pepper Seasoning?
Mix equal parts of fine salt and ground Sichuan pepper. Optionally add a pinch of five-spice powder.
Pan-Fried Sesame Flatbread with Scallion
Ingredients
- 200 g all-purpose flour
- 3 g sugar
- 2 g salt used in two steps
- 3 g instant yeast
- 130 ml water
- 50 g scallions chopped
- cooking oil as needed
- Chinese Salt & Pepper Seasoning
- toasted sesame seeds
Instructions
Make and Ferment the Dough
- Mix the ingredients:
- In a bowl, combine 200g flour, 3g sugar, 2g salt, and 3g yeast. Stir well.
- Slowly pour in 130ml water while stirring with chopsticks to form a shaggy dough. Then knead by hand into a smooth dough (it should be soft but not sticky — add a little water if too dry, or dust with flour if too sticky).
- Ferment the dough:
- Cover the dough with plastic wrap and let rise in a warm place (e.g., oven on proofing mode or over a pot of hot water) until doubled in size, about 1–1.5 hours.
- Check doneness: Dough is ready when the inside shows honeycomb-like air pockets.
Deflate and Shape the Dough
- Deflate the dough:
- Transfer the fermented dough to a floured surface. Knead and press repeatedly to expel air until the dough is smooth and firm.
- Roll out the dough:
- Roll into a rectangle about 30cm long and 20cm wide (thickness: 2–3mm). Lightly spray or brush with cooking oil, and sprinkle a bit of Chinese Salt & Pepper Seasoning evenly on the surface.
- First fold:
- Sprinkle half the chopped scallions on the lower two-thirds of the dough. Fold the bottom third (without scallions) upward, then fold the top third (with scallions) downward over the center — like folding a blanket — creating a three-layer structure.
- Second fold:
- Repeat oil-spraying and seasoning on the new dough surface. Sprinkle the remaining scallions over the lower two-thirds and fold again in the same manner. You should now have four dough layers and three scallion layers.
- Final shaping:
- Gently roll the folded dough into a round pancake about 5mm thick. Sprinkle a little toasted sesame on top and press lightly with a rolling pin to help it adhere.
Pan-Fry and Serve
- Rest the pancake:
- Lightly oil a flat pan. Place the pancake inside, cover with a lid, and let it rest for 15 minutes to loosen and fluff the dough.
- Pan-fry on medium-low heat:
- Turn the heat to medium-low. Cook the bottom side for 3–4 minutes until golden brown, then flip and cook the other side for another 3–4 minutes. You can cover the pan while cooking to help it cook through.
- Check doneness:
- Press the center of the pancake with chopsticks. If it bounces back quickly without denting, it's fully cooked. Total cook time is around 8–10 minutes. Avoid high heat to prevent burning the outside before the inside is cooked.
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