Description

Golden, crispy Spring Onion Pancakes are a delightful fusion of fluffy batter and savory scallions, perfect for breakfast or a light snack. With a hint of sesame oil and a dash of chili flakes, these pancakes bring authentic Asian street flavor to your kitchen.

Ingredients

Scale

2 cups all-purpose flour
2/3 cup water
1 tbsp baking powder
1 tbsp salt
1/3 cup canola oil, divided
1 tbsp toasted sesame oil, divided
1 1/2 cups thinly sliced spring onions, divided
1 tsp crushed red chile flakes, divided
1/2 tsp finely ground black pepper, divided
Soy sauce, for serving

Instructions

In a large bowl whisk together the flour, baking powder, and salt.
Gradually stir in water until a smooth batter forms.
Heat a non-stick skillet over medium heat and add 1 tbsp canola oil and 1/2 tbsp sesame oil.
Pour batter into the skillet, spreading evenly, then sprinkle half of the sliced spring onions, red chile flakes, and pepper over the surface.
Cook until golden brown and crisp, about 3–4 minutes, flip and cook the other side until done.
Serve hot with a drizzle of soy sauce.

Notes

For extra crispness, use a hot skillet and press the batter thinly. You can substitute canola oil with peanut oil, or add chopped chives for extra flavor. Store leftovers in an airtight container and reheat in a skillet; they keep for up to 2 days.

Prep Time: 15 min
Cook Time: 10 min
Category: B
Method: Pan-fry
Cuisine: Chinese

Nutrition

Serving Size: 1 pancake (approx 100g)
Calories: 210
Sugar: 1g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Keywords: pancake, spring onion, street food, quick breakfast