Best 13 Spaghetti Scallion Pancakes Recipes

SCALLION PANCAKES

Steps:

• Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
• Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
• For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

SCALLION PANCAKES

Steps:

• For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.
• For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.

EASY SCALLION PANCAKES

Steps:

• Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
• Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

FAST SCALLION PANCAKES

Steps:

• Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
• Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
• Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

CHEF JOHN'S CHINESE SCALLION PANCAKES

Steps:

• Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
• Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
• Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
• Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
• Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
• Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
• Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

CHINESE SCALLION PANCAKES

Steps:

• Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
• Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
• Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
• Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

SPAGHETTI PANCAKE

Steps:

• In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
• Add spaghetti and toss well.
• In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
• Add spaghetti mix, and sprinkle with cheese if desired.
• Cook until the bottom is lightly browned.
• Turn out onto a large plate.
• Melt remaining butter or margarine.
• Put spaghetti back into pan, uncooked side down.
• Cook until lightly browned.
• Turn out onto large plate or platter, cut into slices and serve.

SCALLION PANCAKES

Steps:

• Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
• Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
• Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
• Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.

SPAGHETTI SCALLION PANCAKES

Steps:

• Cook spaghetti according to package directions, until al dente. Drain through a colander. Thinly slice 1 tablespoon scallion greens and reserve for garnish, then slice the remaining scallion greens into 1/2 inch pieces. Combine the cooked spaghetti, 4 eggs, 2 tablespoons hot sauce, scallion pieces, salt and pepper in a large mixing bowl. In a large skillet over medium heat, heat 3 tablespoons neutral oil (like canola) until hot but not smoking. To test heat, drop a small piece of spaghetti in. If it immediately starts to sizzle and bubble, the oil is hot enough. If the spaghetti immediately starts to turn a dark brown, the oil is too hot. Use your hands to form a flat, 4-inch round out the spaghetti mixture. Add the spaghetti pancake to the hot oil, reshaping it with a spatula in the skillet if it starts to spread too much. Cook, 3 minutes on each side, until golden brown and crisp on both sides. Remove finished pancakes from the skillet and drain on a paper towel-lined plate, then season with salt and pepper on both sides. Repeat until all of the spaghetti mixture has been used, adding more oil when needed. To serve, garnish with thinly sliced scallions and additional hot sauce.

SCALLION PANCAKES

Steps:

• For the roux: Melt the butter over medium heat in a medium saucepan, then whisk in the flour, salt and sesame oil. Cook, whisking constantly, until light amber in color, 5 to 7 minutes.
• For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
• For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
• For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux and sprinkle with 2 tablespoons of sliced scallions.
• Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 6- to 8-inch-wide pancake. Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
• Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook until light golden brown, 4 to 5 minutes, before flipping and covering again. Cook the other side until golden brown, another 4 to 5 minutes. Remove to a plate. Serve the hot scallion pancakes with the slaw.
• For the ginger soy dressing: Combine the mustard, soy sauce, vinegar, maple syrup, ginger and shallot in a blender and blend until smooth. Add the egg yolk and turn blender on low speed. Drizzle in the oil until the dressing is thickened. Season to taste with salt and pepper.
• For the slaw: Stir together the cabbages, mushrooms, cilantro, mint and parsley. Drizzle with the dressing and toss to coat.

SCALLION PANCAKES

Steps:

• In a small bowl, whisk together the egg and the sesame oil.
• Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
• In a small bowl, mix the scallions and the cilantro.
• Divide the mixture between two tortillas, spread even but leave 1 inch border.
• Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
• Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
• Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
• Cut pancake into six wedges and serve with a dipping sauce.

TRADITIONAL CHINESE SCALLION PANCAKES

Steps:

• Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
• Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
• Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
• Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.

SCALLION MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
• Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
• Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
• Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.