Pan-Fried Shanghai Scallion Pancakes with Sesame

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden, chewy pancakes infused with fresh scallions and toasted sesame seeds, pan-fried until layered and crisp. This Chinese-inspired snack recipe, ready in about 60 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 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

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 4 stalks finely chopped scallions
• 2 tbsp sesame oil
• 1 tsp salt
• 1 tbsp toasted sesame seeds
• 3 tbsp for frying vegetable oil

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

Instructions

1. Step 1: Place 2 cups all-purpose flour in a bowl. Gradually pour in 3/4 cup boiling water while stirring with chopsticks until dough forms. When cool enough, knead for 8 minutes until smooth. Cover and rest for 30 minutes.
2. Step 2: Divide dough into 4 equal balls. Roll each ball into a 10-inch circle on a floured surface.
3. Step 3: Brush each circle with 1/2 tbsp sesame oil, sprinkle 1 tsp salt evenly, scatter 1 tbsp finely chopped scallions and 1/4 tbsp toasted sesame seeds.
4. Step 4: Roll each circle tightly into a log, coil into a round snail shape, then flatten gently into a 7-inch pancake with a rolling pin.
5. Step 5: Heat 3 tbsp vegetable oil in a skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crisp with visible layers. Drain on paper towels and serve hot.