Scallion Pancakes (葱油饼)

This week is another long weekend because it is Labour Day on Monday! Hurray to long weekends!

I recall having this conversation during dinner time with the little boy because he saw an advertisement about a condominium and he said that he will buy a condo when he grows up and make sure we stay together when he does so. I smiled at him and said that he will be married by then and so will prefer to stay with his wife. He smiled naively and said that he is sure his wife will not mind. I looked at him and smiled back. And I said, well, we’ll see 😀

He also mentioned about getting a limousine, but I know that’s slightly too ambitious to think about even as a possibility. So let’s slash that out altogether.

Anyway, this recipe was an attempt to revisit the delicacies from Taiwan. Specifically the Taiwanese scallion pancake which I don’t recall I got to try when we were in Taipei, Taiwan. Admittedly, I couldn’t get it to be as crisp as it should be, but it was nicely browned and tasty nevertheless. The sauce with this pancake is a match made in heaven – a must have when you eat these pancakes, regardless of whether they are crisp or not!

I can eat these pancakes practically anytime of the day, and not just for breakfast. It is definitely my to-go-to choice at any Taiwanese eatery because it is not too greasy to stomach and a good snack to munch on when one is on-the-go as well. Enjoy!


  • Plain flour: 250g + 2 tbsp
  • Hot water: 160g
  • Oil: 4 tbsp + 2 tbsp x 4
  • 5-spice powder: 1/4 tsp
  • Salt: 1/4 tsp
  • Scallion: 1/2 cup + extra for sauce
  • Chilli oil: 1 tbsp
  • Black vinegar: 1/2 cup


  1. Combine 250g plain flour with hot water. Stir with a pair of chopsticks first till it’s less hot, then knead with hands.
  2. Cover tightly with cling film. Rest 15min.
  3. In the meantime, combine 4 tbsp oil with 2 tbsp plain flour, 5-spice powder & salt. Stir into a smooth paste.
  4. Unwrap dough. Rub with some oil and knead till smooth.
  5. Flatten & roll out into a  thin rectangle with a rolling pin. Spread paste over surface.
  6. Sprinkle with scallions over paste. Roll loosely into a rope from one end. Cut into 6 pieces.
  7. Stand each piece on one end. Press down with hand & flatten with rolling pin. Repeat for the rest of the pieces.
  8. Heat 2 tbsp oil in pan. Fry dough for 2min on each side, covered, till golden brown. Repeat with the remaining dough pieces.
  9. Combine chilli oil, black vinegar & remaining scallions to serve pancakes with.


  • Alternative ways of serving the pancakes would be to use the soy sauce, black vinegar and chilli oil as individual condiments. We mixed everything together as we absolutely love this combination!

8 medium slices

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