Scallion pancakes, a classic appetizer on Chinese restaurant menus, are most always vegan. The problem is that they’re as greasy as they are irresistible. This homemade version puts you in charge of the oil content. Also, have you ever bought a batch of scallions, only to come home and find that you already have almost a full bunch in the fridge? This is a great way to use some of them up.
Serve these easy homemade scallion pancakes as part of an Asian-themed dinner. They’re fantastic paired with many kinds of soups, Asian-inspired or otherwise, such as Easiest, Cheapest Ramen Noodle Soup Ever.
Simple Scallion Pancakes
Serve your homemade scallion pancakes as part of an Asian-themed dinner. They’re fantastic with many kinds of soups, Asian-inspired or otherwise.
Ingredients
- 1 cup whole wheat pastry flour or spelt flour, or a combination
- 1 cup plus 2 tablespoons water
- 1/2 teaspoon salt
- 1 heaping cup thinly sliced scallions
- High-heat vegetable oil (such as safflower)
Sweet and Savory Dipping Sauce (or see shortcut in Notes)
- 1/3 cup all-fruit apricot or peach preserves
- 2 tablespoons orange or mango juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white wine vinegar
- 1 to 2 teaspoons grated fresh or squeeze-tube ginger
- 1 tablespoon sesame seeds, optional
Instructions
- Combine the flour, water, and salt in a mixing bowl. Whisk together to get a smooth batter.
- Stir in the scallions into the batter.
- Heat a lightly oiled nonstick griddle or wide skillet. Once hot, ladle the batter on in 1/4 cup quantities for smaller pancakes; 1/2 cup for larger pancakes. If at first you see that the batter isn’t spreading nicely, add a little more water to the batter and whisk in. Cook the pancakes on both sides until golden brown.
- Remove each batch to a covered container while cooking the remaining pancakes. Line each layer with paper towels to absorb excess oil. Keep the finished pancakes warm while cooking the rest.
- While each batch of pancakes cooks, you’ll have time to put together the easy sweet and savory dipping sauce (unless you opt for one of the shortcuts suggested in Notes). Simply combine all the ingredients in a small bowl and stir together until well blended.
- Once all the pancakes are cooked, serve warm with the sauce of your choice.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 391 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 7mg Sodium: 380mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 9g Sugar: 13g Sugar Alcohols: 0g Protein: 3g
Photos (top and center) by Danilova Janna
- See more easy vegan recipes and appetizers & snacks.
Scallion Pancakes are one of my most favorite meals! When in Madison WI, if I stop at the Willy Street Co-op I’ll check their deli hot bar as they make them (vegan) and they are delicious!
Thanks for the recipe.