Originally posted October 01, 2011

green onion (scallion) pancakes

green onion (scallion) pancakes by joanie

I love onion pancakes and was so excited to see a recipe from Gotham Gal this morning that I dropped everything and made them right away. My kids were late to school, but the pancakes were great!


  • 1/2 tsp instant yeast
  • 1/2 tsp sugar
  • 1/4 cup warm water
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 cup boiling water
  • 1 tbsp canola oil
  • 4 green onions
  • 1 clove garlic
  • You'll also need liberal amounts of additional flour and canola oil for dusting and cooking.
6 6" pancakes


Combine yeast, sugar, and water. Let sit for a few minutes.

Meanwhile, sift 1/2 cup of flour in one bowl and 1/2 cup in another.

In one bowl, add the yeast mixture. Using a spatula, combine to form a dough. If needed, add flour so the dough is soft and not sticky.

In the other bowl, sprinkle with salt and add the boiling water. Once again, use a spatula to form a dough. If needed, add flour so the dough is soft and not sticky. Add canola oil and additional flour (about 1/4 cup) to return the dough to a cohesive ball.

Liberally flour a work surface. Roll out each dough separately, and then knead them together into a ball. Place in a deep bowl--I use a 4 cup pyrex--and cover with a moist towel. Let rise for 30-45 minutes. (The oven makes a nice warm, draft-free environment for dough.)

Meanwhile, thinly slice the onions and mince the garlic. Combine and set aside.

Roll out the dough, adding flour to prevent it from sticking to your work surface. Form a log and cut into 6 pieces.

Roll out each piece, dusting liberally with flour to prevent the pancakes from sticking. Sprinkle each with onion mixture and roll it up like a carpet. (Is that a weird analogy?) Then roll it up in the other direction like a snail shell. Pinch the ends to prevent the roll from unraveling. Press down from the top to flatten and roll out each pancake once again.

Cover the surface of a medium-sized pan with canola oil and turn the heat to medium-high.

If you like your pancakes flat and crisp, roll them out one last time. (The brief rest is enough for them to soften and become more pliable.) Cook one at a time, browning each side (about 2 minutes per side). Set aside on a paper towel and repeat until all the pancakes have been cooked, replenishing the oil as needed.

Cut into wedges using a pizza cutter. Serve warm.

1 hour



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Adapted from

Gotham Gal
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