Pan-Fried Scallion Pancakes with Sesame and Ginger

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Crispy on the outside and tender on the inside, these scallion pancakes are infused with toasted sesame and fresh ginger for a flavorful snack. This Chinese-inspired snack recipe, ready in about 60 minutes, layers all-purpose flour, boiling water, sesame oil 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 220 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

• 250 g all-purpose flour
• 150 ml boiling water
• 2 tbsp sesame oil
• 4 stalks green onions, thinly sliced
• 1 tsp ginger, finely minced
• 1/2 tsp salt
• 3 tbsp vegetable oil

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

Instructions

1. Step 1: Place 250 g all-purpose flour in a mixing bowl. Slowly pour 150 ml boiling water into the flour while stirring with chopsticks or a fork until a shaggy dough forms. When cool enough to handle, knead the dough on a floured surface for 5-7 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.
2. Step 2: Divide the dough into 4 equal portions. Roll each portion into a 7-inch circle. Brush each circle lightly with 1/2 tbsp sesame oil, sprinkle evenly with 1/8 tsp salt, 1 tsp finely minced ginger, and 1/4 of the 4 sliced green onions.
3. Step 3: Roll each circle into a tight log, then coil into a round snail shape. Flatten each coil gently with your palm, then roll out again into a 6-inch pancake. This layering creates flaky texture.
4. Step 4: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Place one pancake and cook for 3-4 minutes until golden brown on the bottom. Flip and cook another 3 minutes until the second side is crisp and fragrant. Repeat with remaining pancakes, adding more oil as needed.
5. Step 5: Cut pancakes into wedges and serve warm as an appetizer or snack with soy sauce or chili paste.