Chinese Five Spice Scallion Pancake Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Chinese Five Spice Scallion Pancake Recipe – Quick & Easy

Hey everyone! I’m so excited to share this recipe with you – these Chinese Five Spice Scallion Pancakes are seriously addictive. I first stumbled upon a version of these at a little street food stall during a trip, and I’ve been trying to recreate the magic ever since. This version is quick, easy, and bursting with flavour. Trust me, you need these in your life!

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re flaky, crispy, and packed with the warm, aromatic flavour of Chinese Five Spice. Plus, they come together in under 30 minutes – perfect for a weeknight meal or a weekend brunch. They’re also incredibly versatile; you can adjust the spice level to your liking and serve them with a variety of dipping sauces.

Ingredients

Here’s what you’ll need to make these delicious pancakes:

• 2 cups all-purpose flour (about 250g)
• 1 tablespoon Chinese Five Spice Powder
• 1 bunch scallions
• Salt, to taste
• Water (amount varies, start with ¾ cup/180ml)
• Oil, for cooking (vegetable, canola, or peanut oil work well)
• 3 tablespoons rice vinegar
• 2 tablespoons coconut aminos or soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sweet seasoning or sugar
• Crushed red pepper flakes, to taste (start with ¼ teaspoon)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chinese Five Spice Powder: A Deep Dive

This is the star of the show! Chinese Five Spice is a blend of five flavours – sweet, sour, bitter, salty, and umami – typically consisting of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. You can find it in most Asian grocery stores, or even online. It adds such a unique and warming flavour to these pancakes.

Scallions: Selecting the Freshest Bunch

Look for scallions that are firm, bright green, and have tightly closed bulbs. Avoid any that are wilted or yellowing. I like to use both the white and green parts for maximum flavour, but you can adjust to your preference.

Coconut Aminos vs. Soy Sauce: Understanding the Difference

Coconut aminos are a soy-free alternative to soy sauce, made from the fermented sap of coconut blossoms. They have a slightly sweeter and milder flavour. If you’re avoiding soy, or just want to try something different, coconut aminos are a great choice! Soy sauce works perfectly well too, of course.

Oil Choice: For Crispy Perfection

You want an oil with a high smoke point for these pancakes. Vegetable, canola, or peanut oil are all good options. Don’t skimp on the oil – it’s what helps create that beautiful golden-brown crispiness.

Water Temperature & Consistency

I usually use room temperature water. The key is to add it gradually, whisking constantly, until you achieve a smooth, medium consistency batter. It shouldn’t be too runny or too thick – think of the consistency of pancake batter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sift the all-purpose flour into a mixing bowl. This helps to aerate the flour and prevent lumps. Add the Chinese Five Spice Powder and a pinch of salt.
2. Now, gradually add water while whisking. Start with about ¾ cup (180ml) and add more, a tablespoon at a time, until you have a smooth, lump-free batter.
3. Chop the scallions and gently fold them into the batter until they’re evenly distributed.
4. Heat a skillet (cast iron works best!) over medium heat. Add a drizzle of oil.
5. Pour a ladleful of batter onto the hot skillet and quickly swirl it around to form a thin, round pancake.
6. Drizzle a little more oil around the edges of the pancake.
7. Cook for 1-2 minutes per side, or until golden brown and crispy.
8. While the pancakes are cooking, whisk together the rice vinegar, coconut aminos (or soy sauce), sesame oil, sweet seasoning (or sugar), and crushed red pepper flakes in a small bowl to make the dipping sauce.
9. Slice the pancakes into wedges and serve immediately with the dipping sauce.

Expert Tips

Want to take your scallion pancakes to the next level? Here are a few of my favourite tips:

Achieving the Perfect Pancake Thinness

The thinner the pancake, the crispier it will be! Use the back of your ladle to spread the batter out evenly in the skillet.

Preventing Sticking: Skillet & Oil Considerations

A well-seasoned cast iron skillet is your best friend here. Make sure the skillet is hot before adding the batter, and don’t be shy with the oil!

Mastering the Golden-Brown Color

Keep a close eye on the pancakes while they’re cooking. Adjust the heat if they’re browning too quickly. You want a beautiful, even golden-brown colour.

Variations

These pancakes are a blank canvas for your creativity!

Vegan Scallion Pancakes

Simply ensure your sweet seasoning and oil are vegan-friendly. Coconut aminos are naturally vegan, making this a super easy swap.

Gluten-Free Scallion Pancakes (Alternative Flours)

I’ve experimented with using a gluten-free all-purpose flour blend, but the texture is slightly different. A mix of rice flour and tapioca starch can also work well.

Spice Level Adjustment: Controlling the Heat

Adjust the amount of crushed red pepper flakes in the dipping sauce to your liking. My family loves a good kick, so I usually add a generous pinch!

Festival Adaptations: Lunar New Year & Beyond

These pancakes are often enjoyed during Lunar New Year celebrations. They’re a symbol of wealth and prosperity, thanks to their golden colour and round shape.

Serving Suggestions

These pancakes are delicious on their own, but they’re even better with some accompaniments. Try serving them with:

• A side of stir-fried vegetables
• A bowl of hot and sour soup
• A refreshing cucumber salad

Storage Instructions

These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to restore their crispiness.

FAQs

Got questions? I’ve got answers!

What is Chinese Five Spice Powder made of?

It’s typically a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Can I make the dipping sauce ahead of time?

Absolutely! The dipping sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.

What kind of oil is best for cooking these pancakes?

Vegetable, canola, or peanut oil are all good choices, as they have high smoke points.

Can I freeze the uncooked pancake batter?

I wouldn’t recommend freezing the batter, as it can change the texture. It’s best to make the batter fresh.

How can I prevent the pancakes from becoming soggy?

Make sure the skillet is hot enough and don’t overcrowd it. Also, serve the pancakes immediately after cooking.

What can I substitute for coconut aminos?

Soy sauce is the most common substitute. You can also use tamari (a gluten-free soy sauce).

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!