Best 8 Green Onion Pancakes Recipes

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Welcome to the world of "green onion pancakes," a delightful dish that combines the flavors of savory scallions, crispy dough, and tangy dipping sauces. These delectable treats, often referred to as Cong You Bing in Chinese, are a staple of many Asian cuisines and are relished for their unique texture and explosive taste. Whether you're a novice cook looking to expand your culinary horizons or a seasoned chef seeking new inspiration, this comprehensive guide will equip you with the knowledge and techniques required to create perfect green onion pancakes that will tantalize your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM



Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
1/2 small Spanish onion, finely grated
1 tablespoon all-purpose flour
2 green onions (dark green and light green parts only), thinly sliced
Unsalted butter, for frying
Canola oil, for frying
3 tablespoons distilled white vinegar
4 large eggs
1/2 cup pepper jelly
8 ounces glazed baked ham, thinly sliced

Steps:

  • For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
  • Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
  • Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
  • For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
  • One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
  • To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

SHRIMP AND GREEN ONION PANCAKES



Shrimp and Green Onion Pancakes image

These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.

Provided by Jamie Purviance

Categories     Egg     Side     Low Cal     Dinner     Shrimp     Hot Pepper     Pan-Fry     Soy Sauce     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Pancakes:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
Sauce:
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

Steps:

  • For pancakes:
  • Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
  • For sauce:
  • Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
  • Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

GREEN ONION PANCAKES



Green Onion Pancakes image

Make and share this Green Onion Pancakes recipe from Food.com.

Provided by Gay Gilmore

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onion (, white and green parts)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
soy sauce, to taste

Steps:

  • Beat the egg and sesame oil together.
  • Brush one side of one egg roll wrapper with the egg mixture.
  • Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
  • Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
  • Repeat for other 3 pancakes.
  • Heat 1 tbsp oil on medium high heat.
  • Fry each side of each pancake for about 2 minutes til golden brown.
  • Add more heat as necessary.
  • Cut each into 6 pieces.
  • Can serve with soy sauce.

KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)



Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) image

This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4 -6 green onions, finely chopped (use as much as you like I use lots!)
3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Steps:

  • Grate the potatoes using a the coarse side if the grater or use a food processor.
  • Place into a large bowl and cover with cold water.
  • Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
  • Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
  • Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
  • Heat oil in a heavy skillet over medium heat.
  • Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
  • Sprinkle with more salt if desired.
  • Place only a few pancakes in the pan, careful not to over crowd.
  • Cook until golden and crisp on both sides adding in more oil if needed).
  • Repeat with remaining potato mixture.
  • DELICIOUS!

KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA



Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa image

Wonderful Appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In Korea this is called "Pajon" and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from Eating Well Magazine (1993)

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 Pancakes, 12 serving(s)

Number Of Ingredients 17

3 tablespoons reduced sodium soy sauce
2 tablespoons cilantro, finely chopped
1 green onion, finely chopped
1 1/2 teaspoons rice vinegar (or cider vinegar)
1 teaspoon sugar
1 teaspoon sesame seeds, toasted and ground
3 large eggs
4 large egg whites
1 1/2 cups flour
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
1 cup water
1/4 lb small cooked shrimp
10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
1 large carrot, peeled, cut into fine julienne 3-inch long
1/4 cup fresh chives, chopped

Steps:

  • Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
  • Pancakes: Beat 1 egg and 2 egg whites together with a fork.
  • Whisk in the flour, 1 tbsp oil, and water.
  • Batter should be smooth and medium thick.
  • Let the batter rest for 20 minutes.
  • Cooking the Pancakes:.
  • Beat remaining eggs & egg whites.
  • Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
  • Pour out approx 1/2 cup batter (6-8" circle).
  • Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
  • While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
  • You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.

SHRIMP AND GREEN ONION MINI-PANCAKES



Shrimp and Green Onion Mini-Pancakes image

From Canadian Living - January 2010 This is a perfect appy, quick and easy, and a little bit different!

Provided by Barefoot Beachcomber

Categories     < 30 Mins

Time 16m

Yield 48 pancakes

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons cornstarch
2 cups ice water
1/2 teaspoon salt
2 eggs
2 cups medium raw shrimp, peeled and chopped
4 green onions, chopped
2 jalapeno peppers, seeded and thinly sliced
3 tablespoons vegetable oil
1/4 cup soy sauce
4 teaspoons rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced

Steps:

  • In a large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.
  • In a cast iron or non stick skillet, heat 1 T. of the oil at a time over medium heat. Drop in batter, 1 T. per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room termperature with sauce.
  • Garlic Soy Sauce: In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside to serve with pancakes.

CHEESY GREEN ONION PANCAKES



Cheesy Green Onion Pancakes image

A savoury pancake that can be topped with salsa or pasta sauce, dipped in ketchup, or spread with anything cheesy, salty, and savoury!

Provided by kittyroara

Categories     Breakfast

Time 15m

Yield 7-8 pancakes, 2-4 serving(s)

Number Of Ingredients 3

1 bunch green onion, chopped
1 cup grated cheese (soy-cheese can be substituted)
pancake mix (see directions)

Steps:

  • Make your favourite recipe or pancake mix without adding the liquids. I used two cups of dry mix from a box.
  • Add the cheese and onions.
  • Add the liquids, using slightly more liquid than is required (about 1/4 cup more milk/water), and stir just until dry ingredients are moistened. Be sure to scrape the bottom as you mix or there will more than likely be dry stuff not mixed in - if you wait to find out and stir after, you risk the pancakes being dense from overstirring, which causes gluten to form. This should make enough batter for 7-8 pancakes (about 3-4 cups total). The mixture will be thick and lumpy, but this is a good thing!
  • Scoop about 1/3 cup at a time into a non-stick or oiled frying pan set on medium-low heat.
  • Cook pancakes, flipping over every few minutes. A good way to tell when a pancake is ready to flip is by the appearance of bubbles towards the middle of the batter. With this mix, the batter is too thick to wait that long and the pancakes should be flipped at the appearance of a few bubbles. It never hurts to do an "edge" check by lifting up the side of a pancake with a spatula to check the colour. A golden-brown signals that the cake can be flipped!
  • Garnish with your favourite savoury topping and enjoy!

Nutrition Facts : Calories 206.2, Fat 13.9, SaturatedFat 8.7, Cholesterol 36.2, Sodium 555.4, Carbohydrate 9.1, Fiber 1.6, Sugar 1.4, Protein 12.2

GREEN ONION PANCAKES



Green Onion Pancakes image

Make and share this Green Onion Pancakes recipe from Food.com.

Provided by katew

Categories     Asian

Time 35m

Yield 8 pancakes

Number Of Ingredients 6

1 cup rice flour
1/2 teaspoon salt
1/2 cup coconut milk
1/2 cup water
6 eggs, beaten
2 green onions, chopped

Steps:

  • Place rice flour, salt, coconut milk, water and eggs in a bowl.
  • Whisk till smooth.
  • Stir through green onion.
  • Heat a lightly greased fry pan.
  • Pour 1/2 cup batter into pan.
  • Tilt to cover base.
  • Cook 1 - 2 minutes each side till golden.
  • Set aside and keep warm.

Nutrition Facts : Calories 193.2, Fat 6.9, SaturatedFat 4.1, Cholesterol 139.5, Sodium 206.3, Carbohydrate 26.2, Fiber 0.6, Sugar 9.8, Protein 6.2

Tips:

  • To make sure your green onion pancakes are crispy, cook them over medium-high heat and flip them frequently.
  • If you don't have a non-stick skillet, grease the pan with cooking oil before adding the batter.
  • To make your green onion pancakes even more flavorful, add some grated ginger or garlic to the batter.
  • Serve your green onion pancakes with your favorite dipping sauce, such as soy sauce, vinegar, or hot sauce.
  • Leftover green onion pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Green onion pancakes are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. They are easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give green onion pancakes a try!

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