This green onion pancake recipe is really quick and easy. No kneading, no shaping – just simple ingredients and deliciousness in no time.

About This Recipe

Some dishes are more than just food, they carry special memories. These green onion pancakes are definitely one for me.

My mom used to make these pancakes whenever she had a busy day and we were starving kids waiting at home. They were ready in a flash, literally 10 minutes from start to finish.

This recipe only calls for eggs, flour, and green onions – pantry staples everyone has lying around.

They are a bit different from your usual ones, more like savoury crepes—tender and soft.

They are super versatile. Enjoy them for breakfast, lunch or dinner, or as a wrapper for delicious fillings.

How to Store Green Onion

Green onions are a key ingredient in Chinese cooking. While in China we used to visit the market almost daily for fresh ingredients. Living overseas, grocery shopping is limited to once or twice a week. I’ve found these methods helpful for storing green onions.

• In a glass with water: but only enough to cover the roots. However, keep in mind that you’ll need to change the water every one or two days, and you’ll have to tolerate the slightly odd appearance of greenery in your kitchen.
• Wrap it in damp paper towel: and store them in the fridge, they can last for over a week.
• Freeze them: Wash, chop, and air-dry green onions. Pop them in a sealed container. Just be careful not to cut them too small, or they’ll stick together. This is the method I find most effective.

Ingredients

• Flour: You can adjust the amount of flour based on your taste, but keep in mind that if there’s too little flour, the pancakes may not hold their shape easily and could break apart.
• Green Onion: Finely chop the green onion to avoid lumps with the flour. You can use only the green part, as it softens quickly.
• Oil: The pancakes taste much better when fried with oil. If you’re concerned about using too much oil, you can brush it on or use oil spray. I prefer using olive oil.
• Water: The amount of water affects the texture of the pancakes. Too little and they’ll be dry and hard to spread thinly, while too much won’t hold their shape. Start with a flour-to-water ratio of 1:1.

Instructions

Step One: Creating the Batter

• Whisking eggs
• Adding in flour, water and salt, mixing until smooth
• Adding in Chopped green onions

Step Two: Cooking the Pancakes

• Heat the pan over medium heat, lightly greasing it with oil. Pour approximately 1/2 cup of batter into the pan, swirling it to coat the bottom evenly. Cook for about 45 seconds on one side until golden.
• Brush oil on the top side. Flip the pancake and cook the other side for around 30 seconds until it develops freckles. (If it becomes too dry, add more oil.)

Recipe Tips

• I recommend using a non-stick pan for a smoother cooking process with less hassle.
• Let the batter to rest for 30 minutes after mixing. This allows the flour to absorb the liquid, resulting in lighter pancakes.

Now that you’ve learned how to create these easy pancakes, or you can call them Chinese crepes, it’s time to give it a try.

If you enjoy them, consider giving a 5-star rating! 😍

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