Scallion Pancakes
A clever shortcut on the classic Chinese scallion pancake, made by stacking flour tortillas around a scallion-cilantro filling and pan-frying until deeply golden and crisp.
- Pancakes
- 1 large egg
- 1 tablespoon toasted sesame oil
- 4 flour tortillas
- 1/4 cup scallion, finely chopped
- 2 tablespoons fresh cilantro
- 2 tablespoons vegetable oil, for frying
- Dipping Sauce
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1 dash Tabasco sauce
- 1/2 tablespoon sesame seeds
- Start with the dipping sauce so its flavors have time to meld while you make the pancakes: in a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, Tabasco, and sesame seeds. Set aside.
- Crack the egg into a small bowl and whisk it together with the tablespoon of toasted sesame oil until fully combined and slightly frothy. This egg-oil wash is what glues the tortilla layers together and helps them crisp evenly once they hit the pan.
- Lay all four tortillas out on a flat, clean surface and brush one side of each liberally with the egg-oil mixture, reaching all the way to the edges. An even coating matters here, since any dry spots won't seal properly once the pancakes are pressed together.
- In a separate small bowl, toss together the finely chopped scallions and fresh cilantro until evenly mixed — this simple herb filling is what gives the pancakes their savory, oniony bite.
- Working with two of the brushed tortillas, divide the scallion-cilantro mixture evenly between them, spreading it in a thin, even layer but leaving about a 1-inch border bare around the edge. That clean border is what makes a good seal possible in the next step.
- Drizzle any remaining egg-oil mixture over the scallions on both tortillas, but go easy on it — enough to moisten the filling without pooling, since too much liquid will make the pancake soggy and harder to seal.
- Top each filled tortilla with one of the remaining tortillas, brushed side facing down onto the filling, and press the edges firmly together all the way around to seal in the scallions. Work quickly, and don't worry if you need to finish sealing the edges just before the pancake goes into the pan.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add one assembled pancake and cook for about 2 to 3 minutes per side, pressing down gently with a spatula, until both sides are deeply golden and crisp; transfer to a plate and repeat with the second pancake.
- Cut each pancake into six wedges and arrange on a plate. Serve immediately while still hot and crisp, alongside the dipping sauce for dunking each bite.
Chef's Note: This recipe is a clever shortcut on the traditional Chinese scallion pancake (cong you bing), swapping the usual laminated dough for stacked flour tortillas brushed with an egg-and-sesame-oil wash. It captures the same crisp, flaky exterior and savory scallion bite in a fraction of the time, since there's no dough-making or resting involved — just assemble, seal, and fry.
The assembled, uncooked pancakes can be covered and refrigerated for a few hours if you want to get ahead of a party, though they're best fried just before serving so they stay crisp. For the crispiest results, resist the urge to crowd the pan — frying one pancake at a time keeps the oil temperature steady and produces a more even, golden crust.
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