Spring Onion Pancakes | Chinese-Style Scallion Pancakes | Crispy Spring Onion Flatbread | Spring Onion Pancakes with Sesame Soy Dip
Spring Onion Pancakes with Sesame Soy Dip are a crisp, flaky, and flavour-packed treat inspired by Asian street food. These layered pancakes are made with simple pantry ingredients and lots of fresh spring onions, giving them the perfect combination of crunch and aroma. Pan-fried to golden perfection, they pair beautifully with a tangy-salty sesame soy dip that enhances every bite. Great as a snack, starter, or brunch dish, these pancakes bring comfort, freshness, and irresistible flavour—all while staying fully vegetarian and easy to make.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
3
INGREDIENTS
- For the dough
- ½ cup maida
- 2 tsp Sesame oil
- Salt to taste
- ¼ cup chopped spring onion green part
- ¼ cup chopped white part spring onion
- 1 tsp sesame oil
- 2 tsp Sesame oil
- ½ tbsp soya sauce
- ½ tbsp brown sugar
- ¼ tsp red chilli flakes
- ¼ tsp vinegar
- ¼ tsp Sesame seeds
- ½ tsp grated garlic
- Butter/oil for making the panckes
For the dough
For filling
For the soy dip
Other ingredients
METHOD
- Mix all the ingredients together.
- Heat oil in a pan and sauté spring onions with a pinch of salt.
- Mix all the ingredients together.
- Knead a soft dough with water.
- Set aside, cover the dough with a wet cloth and rest the dough for 10-15 minutes.
- Divide the dough into 3 equal parts.
- Roll out thin flat sheet from the dough.
- Brush some butter and add the filling generously.
- Fold the sheet from one side to the other.
- Then fold lengthwise like a pinwheel.
- Flatten it and with some dry flour roll out the dough again.
- With some butter or oil roast the pancake on both the sides until crispy.
- Cut into pieces and serve hot with the soya sip
