Shandong-Style Scallion Pancake recipe - ingredients, nutrition and when to eat it
This Chinese-style savory pancake is made by rolling wheat dough thin with scallions, folding it into layers, and pan-frying it until golden.
This Chinese-style savory pancake is made by rolling wheat dough thin with scallions, folding it into layers, and pan-frying it until golden. It’s crisp on the outside, chewy inside, and fragrant with scallions. Enjoy it as a snack when you’re hungry or serve it alongside a meal.
Chinese · 30 minutes to cook
Nutrition (per 285.5g serving): 515.4 kcal · protein 11.2g · carbohydrate 79g · fat 15.1g · sodium 505mg
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: Let the dough rest well so it’s easier to roll thin.
Tips: If the heat is too high, the outside may burn before the inside cooks through, so pan-fry it slowly over medium-low heat.
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Ingredients (1 serving)
- Flour — 100 g
- Green onion — 0.5 pc
- Warm water — 0.5 cup
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp