Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Crispy pan-fried pancakes infused with charred scallions and fresh ginger, served alongside a tangy soy and toasted sesame dipping sauce. This Chinese-inspired snack recipe (vegetarian), ready in about 65 minutes, layers all-purpose flour, boiling water, scallions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup boiling water
• 6 medium, sliced into 2-inch pieces scallions
• 1 tbsp grated fresh ginger
• 2 tbsp sesame oil
• 3 tbsp vegetable oil
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp toasted sesame seeds

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 1 1/4 cups all-purpose flour in a large mixing bowl. Slowly add 1/2 cup boiling water while stirring with chopsticks or a fork until a shaggy dough forms. Let it cool for 10 minutes.
2. Step 2: Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.
3. Step 3: Meanwhile, heat a dry skillet over medium-high heat. Add 6 sliced scallions and 1 tbsp grated fresh ginger, cooking for 3-4 minutes until scallions are slightly charred and softened. Remove and set aside.
4. Step 4: Divide dough into 4 equal balls. Roll each into an 8-inch circle. Brush each circle with 1/2 tbsp sesame oil, scatter the charred scallion-ginger mixture evenly, then roll up like a jelly roll and coil into a round patty. Flatten gently and roll again into 7-inch pancakes.
5. Step 5: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crispy.
6. Step 6: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp toasted sesame seeds for the dipping sauce.
7. Step 7: Serve pancakes hot with the soy-sesame dipping sauce on the side.