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 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?
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Buttery Scallion Pancakes
Recipe Notes
- 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!
Ingredients
- 400g frozen puff pastry
- 10 stalks scallions/green onions (approximately 2 cups)
- ½ teaspoon Chinese five spice
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons miso (mixed with 1-2 teaspoon of water)
- oil
Instructions
Defrosting the Puff Pastry
- Defrost the puff pastry in the fridge for 3-4 hours or the night before.
Preparation
- 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 ⅛ 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 ⅛ 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.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Samantha says
Hi! I was so excited to try making these because i LOVE scallion pancakes and it looked so simple /genius to use puff pastry dough. But to be honest, the dough was very hard to work with and it seemed like no matter how much i floured my rolling pin/counter this dough did NOT want to mix with the miso/scallion ingredients. Im really not sure where i went wrong but I ended up really disappointed with the result. It ended up not having that much flavor at all. Shockingly, i feel like it would have been easier if i would had just made my own dough. Especially since naturally all the ingredients would have been well mixed throughout the whole pancake. Which would then have resulted in a tasty/flavorful scallion pancake. Please let me know if you may have experienced this problem before/have an idea as to why this ended up being so difficult for me.
Joyce Lee says
Hi Samantha,
I'm so sorry this didn't turn out for you. 😟
I never had an issue having it mixed throughout the dough.
Hmmm....the only thing I can think of is, maybe the dough was defrosted too much which would have made the dough super soft and slippery from all the butter being melted too much between the layers between the dough. This may have made the scallions/miso mix hard to mix into the dough because it would have been very slippery to work with, even if you put a lot of flour on the counter and rolling pin?
Another thing I thought of was, maybe I was working with a drier/thicker miso which required me to add 1-2 teaspoon of water to make it easier to spread, whereas you might have had thinner consistency miso so you didn't need the extra 1-2 teaspoon of water to thin it out, so it made rolling the dough more slippery and hard to work with because you didn't need the extra moisture.
I'll go back to see if I can replicate the issue when I can get a hold of puff pastry dough again. Alternatively, I am thinking about adding to this recipe, a dough made from scratch as well.
Thanks so much for writing back to me to let me know your experience with the recipe! I really appreciate the feedback a lot!
Joyce
PolySammo says
I will have to make these. The ones I buy I absolutely adore. I toast them in a pan with sesame oil . Let them cool a wee bit spread on cream cheese and eat them with lox. Trust me you will never want bagels again.
Joyce says
Hi PolySammo!
Oh my gosh, that sounds like a wonderful idea! I definitely need to try your idea of cream cheese and lox for a snack now! haha Thanks for sharing this! 🙂
Louise says
I think if you use ground meat, you can roll it more evenly and different spices, so also different pancakes.
The miso on the outside is an olympic gold winner.
Louide
Shannon @ Love At First Bento says
I literally want to reach through my computer screen, grab every last one of those delectable looking scallion pancakes, and stuff them all into my mouth - they look SO DANG GOOD! And I seriously love you for using puff pastry; I'm always turned off by the amount of work when I have to make dough from scratch. Your scallion pancakes look so easy, especially thanks to your stellar step-by-step photos (seriously, you have some of the best I've seen on the Internet). And adding a layer of miso to them? BRILLIANT!! I am soooo excited to try making these, along with the sauces you suggested. What vegetarian items would you say go well with these?
Joyce says
It's funny, dough freaks me out. It's very intimidating to me too. I will occasionally bake a bread but I usually just break all the rules and throw everything together and hope for the best haha so I know how you feel.
Aw Shannon! Thank you so much for your kind words! I love creating these posts and to be honest I have terrible memory, so I often use my own recipe to as guidance as well and I'm very visual heehee. It always makes me happy if I can show someone how to do something to have good yums in their belly as well 🙂 Yes, honestly the miso is a MUST. I tried making these without miso, they were good but with the miso they were amazing. Miso is magic! For small snacks like these pancakes, I'd definitely pair it up with the JapChae noodles (The korean glass nooodles, which is made by stir frying the sweet potato glass noodles and veggies) They seem to go hand in hand for me because of the textures. 🙂
josie says
I love this great Scallion Pancake. Delicious and tasty ! I like to fry it to more golden brown to give it a more crispy texture. My whole family love this pancake. Especially my kids love the most, asking to pack this for his lunch. Thank you , Joyce, I made it.
Jenny says
I'm thinking Mu Shu pork or chicken. Are they flexible enough to use as wraps? Do they freeze? And how would you reheat them after refrigeration or freezing?
Joyce says
Hi Jenny!
Yes these freeze very well in the freezer and also do well in the fridge as well. Just make sure you have parchment paper/wax paper between each pancake and make sure it's sealed well so it doesn't dry out from the cold.
If you are cooking them from the fridge, I would treat it the same as if you cooking them fresh.
If you are cooking them straight from the freezer, you can actually just put it straight into the frying pan frozen. You may need to cook them 1-2 minutes more if you want it crispier but I have made these directly from the freezer without cooking it for an additional 1-2 min on top of my usual instructions and they turned out fine as well.
These are sorta flexible. You can definitely wrap with it but the parts that are flaky and crispy will not flex, and will slightly crack - the middle of the pancake will still be intact to hold the foods though but sauces may seep out if it's runny. Hope that makes sense? If you don't mind a bit of a mess then I would go for it! I know I definitely am! 😀 But also keep in mind that the pancakes are also buttery so a bit on the heavier side so 1-2 pancakes is very filling.
Hope this helps! 🙂
Joyce
Rhianna says
Can the pancakes be made in advance and stored in the fridge?
Joyce says
Hi Rhianna,
You can definitely make these in advanced and keep them in the fridge. Just make sure you have parchment paper or wax paper between the pancakes and make sure it is really well sealed before putting it in the fridge so they don't dry out.
I like to make a stack of them (with parchment paper in between) and put it in a large ziplock bag, with the air squeezed out of it as much as possible before storing it in fridge.
Hope this helps! 🙂
Rhianna says
That's such good news! Thank you for your reply.
Joyce says
Always happy to help! 🙂