Chinese Scallion Pancake recipe - ingredients, nutrition and when to eat it
This Chinese-style pancake is made by rolling scallions and oil into wheat-flour dough, then pan-frying it into flaky layers.
This Chinese-style pancake is made by rolling scallions and oil into wheat-flour dough, then pan-frying it into flaky layers. It's crisp on the outside and chewy inside, making it great for a simple lunch or a snack when you're hungry after work.
Chinese · 25 minutes to cook
Nutrition (per 194g serving): 477.3 kcal · protein 9.1g · carbohydrate 63.7g · fat 18.9g · sodium 336.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rolling the dough too forcefully can compress the layers, so gently press it flat with your palm at the end.
Tips: After placing it in the pan, lightly press the edges so it cooks evenly all the way through.
Tips: Tap the cooked pancake lightly with chopsticks to help separate the layers.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flour — 80 g
- Water — 45 ml
- Green onion — 50 g
- Cooking oil — 18 g
- Salt — 1 g