Spiced Northeast Chinese Scallion Pancakes

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp and layered scallion pancakes with a fragrant five-spice kick, bringing a touch of Northeastern Chinese flavor to your brunch. This Chinese-inspired brunch recipe, ready in about 65 minutes, layers all-purpose flour, boiling water, vegetable 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.

Prep: 45 min Cook: 20 min Serves 4 Chinese cuisine 220 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup boiling water
3 tbsp vegetable oil
1 cup scallions, finely chopped
1 tsp five-spice powder
1 tsp salt
2 tbsp soy sauce
1 tbsp black sesame seeds

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Instructions

Step 1: Place 2 cups all-purpose flour in a large bowl. Slowly pour in 3/4 cup boiling water while stirring with chopsticks or a fork until the dough begins to come together.
Step 2: When cool enough to handle, knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
Step 3: Divide dough into 4 equal pieces. Roll one piece into a 10-inch circle on a floured surface.
Step 4: Brush the circle evenly with 1 tbsp vegetable oil, sprinkle with 1/4 cup finely chopped scallions, 1/4 tsp five-spice powder, and a pinch of 1/4 tsp salt. Sprinkle 1/4 tbsp black sesame seeds evenly.
Step 5: Roll the dough circle into a log, then coil it into a round bun and flatten gently with your palm. Roll the bun gently into a 7-inch pancake.
Step 6: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crisp.
Step 7: Mix 2 tbsp soy sauce with a pinch of five-spice powder for dipping.
Step 8: Serve the scallion pancakes hot with the dipping sauce for a fragrant brunch treat.