Fast Scallion Pancakes Recipe (2024)

Great recipe! However, as potatoes and scallions are a perfect marriage, I used potato flower (often sold as potato starch). Yum...

I made there with leeks instead of scallions. They were delicious. Two good sized leeks, 1 egg, 1/4C+ flour, 2 or 3 T chopped walnuts, salt and pepper. Served with plain yogurt.

Based on the comments here I added one finely diced shallot, and didn't precook or puree the scallions. I finely chopped the scallions, used 2 eggs, changed the flour to 1/4 C bread crumbs and 1/4 C flour. I also added the 3/4 t baking soda recommended by Mary Steele. I made one large pancake in a non stick pan and it was a huge hit. The flavors were fresh and delicious.

Here is the link to the King Arthur dipping sauce mentioned by Robin. http://www.kingarthurflour.com/recipes/dipping-sauce-for-scallion-pancak...

A new weeknight go-to! These were so fast, easy and delicious! I didn't even bother cooking the scallions first or pureeing them. I just chopped fine. I also added cilantro for extra flavor.

I balked a little at the cooking and puree of the scallions but they were delicious! I made the dipping sauce from a King Arthur recipe. They went fast!

I just took this recipe as inspiration. I finely chopped a bunch of green onion, added soy sauce, sesame oil, cayenne, ground garlic/ginger, egg, flour, baking powder. fried silver dollar style at high heat and served with cilantro yogurt - easy and tasty

Use potato starch instead of flour.

I had a problem with them being raw on the inside too! I ended up increasing the pan heat to high and making the pancakes as thin as possible. That worked pretty well

What a great idea for us gluten free peeps:).

I used teff flour to make them gluten-free, and they came out delicious. Also whipped up a quick sauce made with grated fresh ginger and coconut aminos (my preferred gluten-free substitute for soy sauce).

My pancakes were gummy and not crispy. The flavor was good but I was not a fan of the texture

I guess I got lucky. I only added as much liquid as was needed to produce a batter the consistency of regular pancake batter. I spooned this into a heated and lightly greased skillet and voila! I served the pancakes with the Times' Mapo Ragout recipe (delicious).

Potato starch and potato flour are not the same thing. Here is a link to one explanation. https://food52.com/hotline/13623-potato-starch

(1) Like many others, found this bland. I wish I hadn't pre-cooked the scallions. Raw would have been more flavorful. And should have added lots more soy sauce and other seasoning. (2) Also, the recipes absolutely admits up front that it's more like a traditional pancake but... this did not scratch my scallion pancake itch. If that's what you're looking for, you're better off ordering some Chinese take out for lunch.

Disappointing. Maybe scallion pancakes are meant to be fried, I don't know. We found these bland (and after the next batch I doubled the soy sauce). They were just too limp and doughy for me. I wouldn't make again.

Absolutely delicious. So easy and loaded with flavor.

Wish I read the comments first. Gummy and raw inside. Tried to make thinner, cook longer. This barely helped. But they were pretty black and unappetizing looking but they didn’t taste bad with ponzu sauce. Sticking with the traditional note time consuming version next time!

I agree with those who found these tasteless and too mushy. Unfortunately, it took me a long time to find this out as the cooking, puréeing and chopping was quite time consuming. I tried both large pancakes and small. All came out mushy in the middle and brown on the outside. I will not make these again.

I make this recipe about six times a year and it is never quite the same. It would be so very helpful to have actual volume measurements of scallions than “bunches.” In my small southern grocery, they may be different sizes, depending on the season. I don’t always know how I will use them when I buy them. Actual volume would also make it easy to sub in a bit of green garlic, spring onions, etc.

Add 1/2 tsp baking soda so they’ll rise a bit.

A new weeknight go-to! These were so fast, easy and delicious! I didn't even bother cooking the scallions first or pureeing them. I just chopped fine. I also added cilantro for extra flavor. Use the KAF dipping sauce recipe

These are excellent. I made a quick dipping sauce of soy sauce, sesame oil, lime juice and chopped cilantro.

I have now twice made these as directed and we adore them. Very easy and delicious. Served with a homemade ponzu sauce of shoyu, lemon, and sugar.

This is as a great recipe, very unique. I did find that they were a little gooey, so maybe using less liquid than you think. Overall, totally would make it again!

Any suggestions how to half this recipe? I am single and while I would love to eat 4 servings, I should probably not. Or does the batter keep in the fridge for the next day?

As suggested I made one big pancake which was a mess of liquefacation. Let it sit for 10 minutes on stove and still didn't get solidNext time I'll make many little pancakes. This didn't have much flavor by itself at all. Made my own mixture of ginger, soy, garlic zoomed it up and everyone liked it. But, next time will be made differently. (added the baking powder as suggested too)

Has anyone tried to make it with almond flour? Looking for a carb and gluten-free version.

Sadly flavorless.