Chinese · Appetizer · SAMPLE RECIPE
Scallion pancakes · flaky pan-fried flatbreads
Crisp golden pancakes with thin, tender layers and plenty of green scallion. Roll, coil, and flatten the dough to create a satisfying homemade snack.
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A NOTE FROM THE KITCHEN
These pancakes start with dough, not batter.
The base batch makes four medium pancakes. The oil-and-flour paste separates the layers as the dough is rolled and coiled. A rolling pin and a skillet are all you need; no yeast is involved.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Scallion pancakes · flaky pan-fried flatbreads
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Chinese cooking
Scallion pancakes · flaky pan-fried flatbreadsBeyond the plate.
A simple piece of dough becomes layered and crisp through rolling, oiling, and coiling.
ORIGINS & EVOLUTION
A savory dough pancake.
Cong you bing, often called scallion pancakes, are made from wheat dough rather than a poured batter. Scallions and fat are worked between layers before the pancakes meet the pan.
CULTURAL CONTEXT
Texture carries the appeal.
Their browned exterior gives way to tender, slightly chewy layers. They can be served as a snack or cut into wedges for a shared table.
AT THE TABLE
Four manageable pancakes.
Our home version uses an oil-and-flour paste, finely sliced scallions, and a resting period after coiling. This gives the dough time to relax before its final rolling and helps keep the layers intact.
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