Appetizers · Chinese-inspired
Crispy Chive Pancakes
Flaky layered scallion-and-chive pancakes with crisp edges, chewy centers, and a tangy soy dipping sauce.
Jump to recipe35 min prep · 20 min cook
Before you start
- Resting relaxes gluten and makes the dough easier to roll thinly.
- Moderate heat crisps the layers without burning the outside.
Complete recipe
Crispy Chive Pancakes
4 servings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 tablespoons cool water
- 1 teaspoon fine salt, divided
- 3 tablespoons toasted sesame oil
- 1 cup finely chopped garlic chives or scallions
- 1/4 cup neutral oil, for frying
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil, optional
Step-by-step instructions
- Stir flour with boiling water using chopsticks. Add cool water as needed and knead 5 minutes until smooth. Cover and rest 30 minutes.
- Divide into four pieces. Roll each into a thin rectangle, brush with sesame oil, sprinkle with salt and chives, and roll into a tight rope.
- Coil each rope like a snail, tuck the end underneath, rest 10 minutes, then roll into a 7-inch round.
- Heat a thin layer of neutral oil in a skillet over medium. Cook pancakes one at a time for 3 to 4 minutes per side, until deeply golden and cooked through.
- Mix soy sauce, vinegar, and chili oil. Cut pancakes into wedges and serve hot.
Tips for the best results
- Resting relaxes gluten and makes the dough easier to roll thinly.
- Moderate heat crisps the layers without burning the outside.
Make ahead, storage, and leftovers
Refrigerate cooked pancakes for 3 days or freeze between parchment for 2 months. Reheat in a dry skillet.
Frequently asked questions
Can I use only scallions?
Yes. Scallion greens are the classic and most accessible choice.
Why are my pancakes tough?
Avoid adding excess flour and allow both resting periods before rolling and frying.