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–+ servings

Cheesy Scallion Pancakes

5 | 5 reviews
If you love a flaky, crispy scallion pancake - imagine it injected with cheese. These scallion pancakes are fun to make, deliciously savory and can be prepped ahead and frozen for later.
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4 large pancakes

Equipment

Ingredients

For the pancake dough
  • 1 cup and 2 tablespoons all-purpose flour, 158 grams, plus 1 heaping tablespoon (12 grams) for kneading
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 cup boiling water , 115 grams
  • 1 tablespoon sesame oil
For the scallion filling
  • 6 ounces scallions, thinly sliced
  • 1 tablespoon white sesame seeds
  • 1 teaspoon gochugaru, optional
  • 1/4 cup canola oil , 60 grams, plus more for rolling out the dough above
  • 1/4 cup all-purpose flour , 35 grams
  • 4 ounces low moisture mozzarella, grated
For griddling
  • Canola oil
  • Diamond Crystal kosher salt

Instructions 

  1. In a medium bowl, whisk together 158 grams flour and 1/2 teaspoon salt. Pour over 115 grams boiling water and use a fork to quickly whisk this together into a shaggy dough.
  2. Add in 1 tablespoon of sesame oil and mix with your hand. Move the dough to a lightly floured surface and knead for 3 minutes, adding up to 12 grams of flour as needed to make a smooth ball. Then put it back in the bowl and set it aside to rest while you prepare the scallion filling.
  3. To a heat-safe bowl, add the thinly sliced scallions, 1 tablespoon sesame seeds, and 1 teaspoon gochugaru.
  4. Add 60 grams of canola oil to a small pot. Put it over medium-high heat and heat up for 2-3 minutes, or until wisps of smoke are coming off the top. It's a small amount of oil so it will happen quickly. Immediately pour this over the scallion mixture (it will sizzle so be careful!).
  5. Mix in the 35 grams of flour. It will be a bit clumpy, but that's normal.
  6. Now, lightly oil a work surface with canola oil. Roll the rested dough into a log, then cut the log into four even pieces.
  7. Roll each piece of dough into roughly an 11 by 7-inch rectangle. Spread 3-4 tablespoons of the scallion mixture onto the dough. Sprinkle with 1 ounce of cheese. Roll this up the long side of the dough so that the roll is as long as possible. Then twist this log into a tight coil (see the blog post for reference).
  8. Place each coil between two sheets of wax paper or parchment paper. Let them rest for 3 minutes before using a rolling pin to gently roll the coil into a pancake that is 1/4-inch thick. Some filling will pop out, and that's totally fine (and will be delicious).
  9. From here you can either freeze the pancakes and griddle them later (there will be no change to the cooking process) or griddle them right away. I find it's easier to handle them when they are cold, so if you can pop the finished pancakes in the freezer while you prep the others, that will help with the frying.
  10. Place a 12-inch cast iron pan over medium heat. Add a drizzle of canola oil. Season the top of each scallion pancake with a liberal sprinkling of salt and fry them for 3-4 minutes on each side, or until golden.
  11. Serve as warm as possible for the ultimate cheese pulls :)

Notes

Tip to keep them warm: either keep them in a 325°F oven while you finish griddling the others, or quickly reheat them in a toaster oven.
Serving: 1 pancakeCalories: 400kcalCarbohydrates: 28gProtein: 10gFat: 28g