Quick and easy buttery flaky scallion pancakes recipe, lightly brushed with miso for a layer of umami and packed with scallions and sesame seeds with step by step instructions on how to roll them out.
Before we start, I want to state that these scallion pancakes (aka green onion pancake) are not made completely from scratch. I cheat with this one and use pre-frozen puff pastry so I can save the step of making my own dough. That being said, this scallion pancake is more flavorful than the traditional scallion pancakes because of the layer of miso. It is also more buttery as well because we are using puff pastry.
INGREDIENTS FOR SCALLION PANCAKES
All ingredients for these Scallion Pancakes can be found at your local grocery store. If you cannot find miso at your local grocery store, you can find it at an Asian grocery store or online.
- Frozen puff pastry – This is not a traditional ingredient, but it is a shortcut I use to make scallion pancakes in a pinch. Once it has been toasted in the frying pan, the buttery flaky layers are less tough and a little more delicate than the traditional scallion pancake. It also adds a wonderful buttery flavor to it as well.
- Scallions (green onions) – Your standard scallions, also known as green onions.
- Chinese five spice – This is completely optional and not traditionally put in, but I find it gives the pancakes a little something extra in terms of flavor.
- Sesame oil/ Sesame seeds – Sesame seeds add a nutty flavor to the pancakes once it has been toasted in the frying pan. Sesame oil adds an additional layer of nutty flavor the the pancakes
- Miso – I like to use white miso (shiro miso) for this recipe because of it’s light, sweet delicate flavor. If you cannot find miso at your local grocery store, you can find it at an Asian grocery store or online.
ADDING FLAVOR TO THE SCALLION PANCAKES
To add a bit more flavor to the scallions, I like to marinate it a little in sesame oil and five spice. I usually sprinkle the sesame seeds directly onto the pancake before I roll them out but to save a step and some time I will occasionally add the sesame seeds directly into the scallions.
Although miso is not a traditional ingredient used in scallion pancakes, lightly brushing miso onto the pancake before rolling it out gives the scallion pancakes more savoriness and adds a layer of umaminess. Just make sure you thin out the miso paste slightly with a bit of water before lightly brushing it on so it glides easier across the pancakes.
HOW TO ROLL OUT SCALLION PANCAKES (STEP BY STEP)
Defrost the dough in the fridge, and not in room temperature – this will give you a firmer dough to work with and it will be less sticky as well.
Don’t be afraid to dust the rolling pin and counter with flour to prevent the pancake from being too sticky, while you are rolling out the pancakes.
CAN YOU FREEZE SCALLION PANCAKES?
Yes you can! Just make sure to keep each pancake separated with a sheet of parchment/wax paper and when you store them make sure you seal them really well so they don’t dry out. I like to keep a stack of them in the freezer in a ziplock back with the air squeezed out. You can also keep it in the fridge this way too.
If you are cooking them straight from the fridge, the instructions are the same as the recipe. If you are cooking these scallion pancakes from the freezer, you can put the frozen pancake directly onto an heated oiled frying pan but add 1-2 additional minutes to the cooking time to crisp it up more.
HOW TO SERVE SCALLION PANCAKES
Personally, I think these scallion pancakes are fantastic on its own but you can jazz them up with dipping sauces as well. I have used the following dipping sauces and loved them. Pick and choose! 🙂
- Sweet & Savory Five Spice Hoisin Sauce – Mix a bit of water to thin out hoisin sauce and add a bit of five spice into it
- Sesame Chili Soy Sauce – Mix soy sauce, a bit of sesame oil and some Chinese chili oil together
- Plain Japanese Mayo – Simple and tasty!
LOOKING FOR MORE ASIAN SNACKS? TRY THESE!
- Crispy Candied Walnuts
- Sweet and Savory Salted Egg Taro Dumplings
- Turnip Cake (Lo Bak Go)
- Crispy Cheung Fun (Rice Noodle Rolls) with Spicy Hoisin and Maple Sesame Sauce
- Crispy Honey Garlic Ribs (Bite Sized)
- Chinese BBQ Pork (Char Siu) Dumplings
- Mini Coconut Butter Mochi Cake
DID YOU MAKE THESE SCALLION PANCAKES?
If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
Buttery Scallion Pancakes
Defrosting the Puff Pastry
- Defrost the puff pastry in the fridge for 3-4 hours or the night before.
- Thinly chop the scallions and put it in a bowl. Try to chop them as thin as you can. Thinner scallions make rolling the pancakes out easier since you won't be rolling into jagged big chunks of scallions. Place them into a bowl
- Add in the five spice, sesame oil and sesame seeds into the bowl with the scallions and mix well. Set aside for later
- In a small bowl, mix the miso with the water to get a thinner paste which makes it easier to brush onto the pancakes. Set aside for later
Rolling Out the Scallion Pancakes
- When the dough has been defrosted, cut them into 1 inch cubes and roll them into balls
- Dust the counter and your rolling pin with flour
- With your palm, press down the ball of dough to form a flatter circle. Use a rolling pin to roll it out thinly, approximately 1/8 inch thin
- Using a brush or a back of a spoon, thinly brush on some miso onto the pancake
- Add a thin layer of the spiced scallion mix evenly over the pancake and then roll it up and pinch the ends
- Coil the roll tightly and tuck in the end onto the bottom of the coil
- Using your palm, smash down where you tucked in the end on the bottom to flatten out the pancake and to seal the pancake properly so it doesn't come apart when you are rolling it
- Dust the counter top and rolling pin lightly with flour and roll out the pancake thinly again (approximately 1/8 inch) A thinner pancake makes a crispier and less doughy texture.
- Place it on a piece of parchment/wax paper and repeat the process with the rest of the dough balls until all the pancakes have been made.
Pan Frying the Scallion Pancakes
- In a frying pan, put a bit of oil to coat the bottom and set the heat to medium to medium-low.
- When the oil is hot, add 1 pancake in and toast it for approximately 4-5 minutes. Do not flip it until the pancake starts to look translucent. Once it's translucent, flip the pancake and cook for another 5 minutes (for a total of 8-10 minutes), or until they look golden brown and crisp.
- If the original side doesn't look brown enough, flip it and let it brown for another 1-2 minutes
- Remove it from the pan, serve it whole or cut into quarters - plain or with a dipping sauce.
- These pancakes can be stored in the fridge or frozen once they have been made. Make sure you have a layer of parchment paper or wax paper between each pancake and keep it well sealed so it doesn't dry out in the fridge or freezer. I like to keep a stack of them in a ziplock bag (with the air pressed out), when I make a lot ahead of time.If you are cooking them from the fridge, the instructions are the same. If you are cooking them from the freezer, you can add the frozen pancake directly into the frying pan - add 1-2 additional minutes to the cooking time to crisp them up.
- If you are serving these at a party or gathering, you can pre-cook the pancakes and reheat them in a pre-heated oven at 375F (190C) for 5-6 minutes, flipping them at the 2-3 minute mark. This will crisp it back up.
Dipping Sauce Ideas
- Sweet & Savory Five Spice Hoisin Sauce - Mix a bit of water to thin out hoisin sauce and add a bit of five spice into it
- Sesame Chili Soy Sauce - Mix soy sauce, a bit of sesame oil and some Chinese chili oil together
- Plain Japanese Mayo - Simple and tasty!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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