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Spring onion pancakes

Chinese Green Onion Pancakes

Learn how to make Chinese green onion pancakes (scallion pancakes) with this easy no-knead recipe. Perfect for any meal!
5 from 11 votes
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Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Chinese
Diet: Low Fat, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 554kcal
Author: Lei

Ingredients

  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 pinch salt
  • 1 cup green onion finely chopped
  • 1/4 cup oil more or less to your liking

Instructions

  • Creating the Batter: Whisking eggsAdding in flour, water and salt, mixing until smoothAdding in Chopped green onions
  • 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.)

Notes

  • 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.

Nutrition

Calories: 554kcal | Carbohydrates: 52g | Protein: 13g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 97mg | Potassium: 266mg | Fiber: 3g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg