Why You’ll Love This Recipe
- Simple ingredients yet incredibly flavorful
- Crispy on the outside, chewy on the inside
- Can be made ahead and frozen for convenience
- Customizable with different seasonings and add-ins
- Perfect as a snack, appetizer, or side dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Hot water
- Cold water
- Salt
- Green onions (scallions)
- Vegetable oil (for dough and frying)
Directions
- Make the dough: In a large bowl, mix the flour and salt. Gradually add hot water while stirring, then add cold water and knead until a smooth dough forms. Cover and let it rest for about 30 minutes.
- Roll out the dough: Divide the dough into equal portions. Roll out one portion into a thin circle.
- Add green onions: Brush the surface with oil and sprinkle chopped green onions evenly over the dough.
- Create layers: Roll the dough into a tight log, then twist it into a coil shape. Flatten it gently with your hands.
- Roll again: Roll out the coiled dough into a thin pancake. Repeat with the remaining dough portions.
- Cook the pancakes: Heat oil in a pan over medium heat. Cook each pancake for 2-3 minutes per side until golden brown and crispy.
- Serve hot: Enjoy on its own or with dipping sauces like soy sauce or chili oil.
Servings and Timing
- Servings: 4 pancakes
- Prep time: 40 minutes
- Cook time: 10 minutes
- Total time: 50 minutes
Variations
- Cheesy Green Onion Pancakes: Add shredded cheese inside before rolling the dough.
- Spicy Version: Sprinkle red pepper flakes or brush with chili oil.
- Garlic Infused: Mix minced garlic into the oil before brushing onto the dough.
- Extra Crispy: Use more oil when frying for an extra crunchy texture.
- Whole Wheat Option: Substitute half the all-purpose flour with whole wheat flour for a healthier version.
Storage/Reheating
- Refrigeration: Store cooked pancakes in an airtight container for up to 3 days.
- Freezing: Stack uncooked or cooked pancakes with parchment paper between them and freeze for up to 2 months.
- Reheating: Heat a pan over medium heat and cook frozen pancakes directly without thawing for the best texture. Alternatively, use an oven or air fryer at 350°F for 5 minutes.
FAQs
How do I make my pancakes extra crispy?
Use more oil when frying and press down slightly while cooking to get an even crispier texture.
Can I make these pancakes ahead of time?
Yes! You can prepare the dough and store it in the fridge overnight or freeze the rolled-out pancakes for later use.
What dipping sauce goes well with green onion pancakes?
Soy sauce with a bit of vinegar, chili oil, or a garlic-soy dipping sauce pairs perfectly.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser and less chewy. You can try using a mix of both for a balance.
How do I prevent my pancakes from becoming too oily?
Use just enough oil to coat the pan and cook on medium heat to avoid excess absorption.
Why is my dough too sticky or too dry?
If it’s too sticky, add a bit more flour. If it’s too dry, add a few drops of water and knead again.
Can I add other ingredients to the dough?
Yes! Some people add sesame seeds, garlic, or even shredded cheese for extra flavor.
What’s the best way to freeze green onion pancakes?
Place parchment paper between each pancake and store them in a freezer bag for easy separation.
Can I bake green onion pancakes instead of frying?
Frying gives the best texture, but you can bake them at 400°F for 10-12 minutes, flipping halfway.
How do I get even layers in my pancakes?
Rolling the dough into a log and then coiling it before flattening helps create flaky layers.
Conclusion
Taiwanese green onion pancakes are a delicious and versatile dish that’s easy to make at home. With a crispy, golden crust and soft, flavorful inside, they’re perfect for any occasion. Whether you enjoy them plain, with a dipping sauce, or with added flavors like cheese or spices, they’re sure to be a hit. Try making a batch today and enjoy a taste of Taiwan right from your kitchen!
PrintTaiwanese Green Onion Pancake
Taiwanese Green Onion Pancakes, or “Cong You Bing” (蔥油餅), are a beloved street food known for their crispy, flaky texture and savory scallion flavor. These homemade pancakes are easy to prepare, require simple ingredients, and can be customized with cheese, spices, or garlic. Perfect as a snack, appetizer, or side dish, they can be made ahead and frozen for convenience. Serve with soy sauce or chili oil for an authentic taste of Taiwan!
- Prep Time: 40min
- Cook Time: 10min
- Total Time: 50min
- Yield: 4 pancakes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Taiwanese, Asian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup hot water
- ¼ cup cold water
- 1 cup green onions, finely chopped
- 2 tablespoons vegetable oil (for brushing)
- Additional oil for frying
Instructions
- Prepare the Dough: In a large bowl, combine flour and salt. Slowly add hot water while stirring, then add cold water. Knead until a smooth dough forms. Cover and rest for 30 minutes.
- Divide and Roll: Divide the dough into four equal portions. Roll out one portion into a thin circle.
- Add Green Onions: Brush with oil and evenly sprinkle chopped green onions over the dough.
- Create Layers: Roll the dough into a tight log, then twist into a coil. Flatten gently with your hands.
- Roll Again: Roll out the coiled dough into a thin pancake. Repeat with the remaining portions.
- Cook the Pancakes: Heat oil in a pan over medium heat. Fry each pancake for 2-3 minutes per side until golden brown and crispy.
- Serve Hot: Enjoy with soy sauce, chili oil, or your favorite dipping sauce!
Notes
- For Extra Crispiness: Use more oil and press the pancake slightly while frying.
- Storage: Refrigerate cooked pancakes for up to 3 days or freeze uncooked ones for up to 2 months.
- Reheating: Pan-fry directly from frozen or heat in an oven at 350°F for 5 minutes.
- Variations: Add cheese, garlic, sesame seeds, or chili flakes for a unique twist.
