Green Onion Pancakes

  • images/green_onion_pancakes.jpg

Makes 8 pancakes

  • 1 cup boiling water
  • 2 1/2 cups all-purpose flour, plus more for kneading the dough
  • 1/4 cup cold water
  • 1 tablespoon sesame oil
  • 1/2 cup vegetable oil
  • 3 green onions, trimmed and thinly sliced
  • 3 tablespoons chopped cilantro
  • 1 tablespoon salt
  • cornstarch for dusting


  1. Pour boiling water over flour in a medium bowl and mix, using chopsticks or a fork, until combined. Add cold water and stir until dough is evenly moistened. Turn dough out onto a lightly floured work surface and knead until smooth, about 5 minutes; re-flour the work surface and your hands as necessary to prevent dough from sticking. Return dough to a clean bowl, cover with a damp kitchen towel, and let rest for 30 minutes.
  2. Stir sesame oil and 1 tablespoon of vegetable oil together in a small bowl. Set aside.
  3. Cut dough into 8 equal portions. Roll one portion into a circle 5 to 6 inches in diameter and about 1/8 inch thick. Brush dough circle with a thin film of oil mixture. Sprinkle one-eighth of green onions, cilantro and salt over dough and roll dough up into a cylinder. Coil dough cylinder into a round patty and tuck end of cylinder under the patty. Lightly dust the work surface with cornstarch and roll patty out to a 1/4 inch thick circle, dusting with more cornstarch as necessary to prevent sticking. Repeat with remaining dough and filling.
  4. Heat a skillet wide enough to hold a cake comfortably over medium heat until hot. Add 1 tablespoon of oil and swirl to coat bottom. Slip a cake into skillet and cook, turning once, until golden brown, about 2 minutes on each side. Repeat with remaining cakes, adding more oil as needed. Slice each pancake into 6 wedges and serve hot.

*Note: These pancakes may be completed until the end of step 3. Place the rolled out cakes in between sheets of parchment paper, store in an airtight freezer bag, and freeze for future use. To serve for breakfast, panfry the frozen cakes as directed in Step 4. The frozen cakes will take 3 - 4 minutes per side. They should be lightly golden brown and crispy on both sides.