Crispy Scallion/Spring Onion Pancakes

Tue, 17 February 2026

Crispy Scallion/Spring Onion Pancakes

Serves 2 - Prep time 15 min cooking time 15 min

About the dish:

In Northern Ireland we also call spring onions, scallions, such a fab ingredient it is and adds so much flavor to things, not too strong like onion but milder and is not only a garnish. This is a super quick version, and I have used corn flour as well in the flour blend so that it gives a flaky texture and to give it even more flavor, I have utilised the white parts of the spring onion to flavor the oil.

Equipment:

• Bowls
• Wooden spoon/chop sticks
• Chopping board/knives
• Measuring jug/spoons/scales
• Large Frying Pan
• Rolling pin

Ingredients

• 100g plain flour
• 2 tbsp corn flour
• ½ tsp fine sea salt
• 1 large pinch of white pepper
• Approx. 75ml Boiling water
• 1 tsp sesame oil
• Approx. 3 spring onions- green part finely chopped and white part sliced in half
• Veg oil to fry and rolling

Method

1. In a bowl add the flour, corn flour, salt, pepper – using the chopsticks/wooden spoon keep stirring the flour mixture while you pour the boiling water into the bowl, combine until it is a rough dough, add in the sesame oil and combine through.

2. Cover the bowl with a plate so the air doesn’t get at it and let it rest for 15 min.

3. While the dough is resting - add about 4 tbsp of veg oil into the pan and add the white spring onion end and heat for a couple of minutes until the spring onions have turned brown (but NOT burnt), turn the heat off and leave the spring onions to sit there until you need the oil for the pancakes (remove when using).

4. On a lightly oiled surface, knead the dough for a couple of minutes. Roll out into a flat thin rectangle (couple millimeters thick) if possible. Sprinkle the finely sliced green spring onions evenly all over the dough.

5. Take the long edge and tightly roll up into a tube shape. Now roll out into a longer tube, chop into 4 pieces. Roll again into longer cylinder tubes.

6. Now curl into a tight round disc shape and compress down on the work top with the palm of your hand to flatten, using the rolling pin (slightly oiled) roll out in a circle until it is about 2-3 mm thick.

7. Heat the frying pan up with the spring onion infused oil to a high heat and pop the pancakes in and fry them off for a couple of minutes on each side until brown marks appear. All four pancakes should fit into your large frying pan, if not, decant half the oil for the next batch from the pan.

Chefs note: I am not traditional here and love to eat it with mayo or Greek/plain yoghurt and some chilly crisp oil!