Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 50 min Cook: 15 min Serves 4 Chinese cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce take to make?

Total time is about 65 minutes (50 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Scallion and Ginger Pancakes with Soy-Sesame Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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