Cheesy Scallion Pancakes
Let’s Just Talk About Cheesy Scallion Pancakes For a Second
I have to admit, these Cheesy Scallion Pancakes are one of those things I make when I’m craving something cozy but don’t really want to spend all afternoon fussing in the kitchen. The first time I tried making them, I thought I’d be a genius and triple the cheese, which… let’s just say don’t do that unless you like wrestling pancakes off your pan. (Tasted good though!) I often make these on rainy Sunday afternoons, and my house instantly smells so good, people think I’ve actually got my life together. Spoiler: I don’t, but these pancakes help me fake it.
Why I Always Come Back to This Recipe
I make these simple, crispy, cheesy beauties when I want something that feels like a hug; my family goes positively bonkers for them, especially fresh from the pan. They also make the best late-night snack—honestly, I sometimes eat them cold out of the fridge (don’t judge). And if you’re the type who likes a bit of spice, you can sneak in some chili flakes and no one ever complains. Though, fair warning: one time I tried adding kimchi and it ended up a little too wild for my parents—more for me, so not really a problem?
What You Actually Need (with Some Off-the-Cuff Swaps)
- 2 cups all-purpose flour (sometimes I’ll toss in a handful of whole wheat; gives it a nuttier vibe, but regular is just fine)
- 3/4 cup hot water—maybe a splash more if things feel dry (I use boiling from the kettle, but doesn’t matter much)
- 1 bunch scallions, thinly sliced (green onions, whatever you call ‘em; leeks in a pinch, but that’s a different beast)
- 1 cup shredded cheese (I do cheddar for meltiness, but mozzarella works, or those mystery bags of “pizza cheese”—trust me, it’ll melt)
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil (plus more for frying; I swear by peanut but sunflower works—my gran used lard and thought oil was just for city folk)
- Optional: pinch black pepper or a quick dusting of chili flakes
Okay, Let’s Get Cooking (Chaos Welcome)
- Mix your flour and salt together in a bowl. Drizzle in hot water while stirring with chopsticks or a poky spoon. When it starts to clump, go in with your hands and knead it for a few minutes. It might feel weirdly shaggy, but that’s exactly right.
- Cover the dough with a damp cloth for about half an hour. You can use plastic wrap—I tend to forget, so a plate works too.
- Divide dough into four wobbly balls (not golf-ball perfect, mine are always lopsided—doesn’t matter). On a flour-dusted board, roll out a ball until you get a thin, rough oval. Precision isn’t your friend here.
- Brush the top with a touch of oil. Scatter a handful of cheese and a bunch of scallions, and sprinkle any extras (like chili, or extra cheese if you’re daring, though see above about stickiness).
- Now, roll it up like a strange, savory jelly roll. Coil it up (like a snail, or a wonky cinnamon roll!), then flatten it down gently with your palm.
- Roll out this little swirl again to a flat pancake, about 6-7 inches wide. Some cheese may escape; that’s the best part, it gets all crispy.
- Heat a good slick of oil in your frying pan (I use cast iron, but anything goes). Fry each pancake over medium-high for 2–3 min per side, until golden and crisp. This is usually where I sneak a taste while “checking for doneness.” Careful, cheese is hot!
- Drain on a paper towel, then wolf down while still warm. Or wait a minute if you’ve got that kind of patience.
Things I Learned the Long Way (You Get to Skip My Mistakes)
- If your dough feels too sticky, just knead in a little extra flour—it’s not rocket science.
- If you forget the resting phase, your dough might be chewy (I sometimes do; still edible, but try not to skip).
- Cheese oozing onto the pan is basically the gold at the end of the rainbow—don’t stress if it leaks out.
Variations—Things I’ve Tried (and a Flop or Two)
- Switch the cheese for feta and toss fresh herbs in—kind of Greek-ish and mighty tasty.
- Crumbled bacon or cooked mushrooms? Yes please.
- Tried adding chopped kimchi once (like I mentioned up top)—it mostly just got soggy. Wouldn’t recommend unless you’re okay with a little mess.
Need Gear? Don’t Sweat It
All you really need is a pan and a rolling pin. Don’t have a rolling pin? I’ve used a wine bottle (empty or full, who’s asking?). Or honestly, just smoosh the dough out with your hands—it’s rustic!
How to Store ‘Em Proper (or Not)
Keep leftovers (ha!) in an airtight container. Fridge is fine for two days, but honestly, in my house they only survive about twelve hours before someone nicks the last one. They taste surprisingly good cold; better, maybe?
How I Serve These (and Some Unwritten Rules)
I like tearing these into strips and dunking them in soy sauce with a tiny splash of vinegar (my husband swears by Sriracha, but he’s a spice hound). Kids just want ketchup, and—fine—it’s pretty good.
Hard-Won Pro Tips From Yours Truly
- Don’t crank the heat or you’ll scorch the outside before the inside cooks. I once tried to speed-cook late at night and ended up with cheesy burnt frisbees.
- If you mess up the first roll, just pile everything back together and start over. Nobody’s watching. Probably.
FAQ – Real Questions I’ve Heard (and One I Made Up)
- Can I freeze these? You totally can, just wrap ‘em up tight; I reheat in a skillet for crispiness. Freezer taste after a week? Maybe that’s just me being picky.
- My dough’s a sticky mess—what now? Add a pinch or two more flour and knead again (I’ve done this more times than I’ll admit).
- What cheese works best? Cheddar for flavor, but I use whatever’s in the fridge. Gouda was weirdly nice once—just don’t do parmesan on its own.
- Are these like Chinese scallion pancakes? Sort of, but cheesier, crispier, and—don’t tell the traditionalists—maybe even better.
- Do I have to rest the dough? Pour yourself a cuppa and give it 20 minutes at least, though I’ve rushed before when hungry (regret).
So there you go. More heartfelt than fancy, and definitely cheesy. If your first batch is a little wonky, just call them “rustic” and pour another cup of tea. Or wine. Whatever fits.
Ingredients
- 2 cups all-purpose flour
- 1 cup hot water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup shredded mozzarella cheese
- 4 scallions, finely chopped
- 2 tablespoons vegetable oil (plus more for frying)
- 1 tablespoon sesame oil
Instructions
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1In a large mixing bowl, combine flour, salt, and white pepper. Gradually add hot water and mix until a dough forms. Knead until smooth, cover, and let rest for 10 minutes.
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2Divide dough into 4 equal portions. Roll each portion into a thin circle on a lightly floured surface.
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3Brush each circle with sesame oil, sprinkle evenly with shredded mozzarella cheese and chopped scallions.
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4Roll each circle up tightly, then coil into a spiral. Flatten each spiral gently with a rolling pin to form pancakes.
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5Heat vegetable oil in a non-stick skillet over medium heat. Fry pancakes on each side for 3-4 minutes, until golden and crispy.
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6Slice into wedges and serve hot. Enjoy as is or with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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