Chinese Scallion Pancakes

Prep Time
10 min
Cook Time
22 min

These delicious pancakes are like Chinese quesadillas, but instead of cheese and beans, they’re filled with ginger, garlic, sesame seeds and lots of green onions.

Appetizer/first course, Snack
Special Fork
Andrew Hunter
  • 2 eggs
  • 1 tablespoon white sesame seeds
  • 1 tablespoon sesame oil
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger
  • 12 finely chopped green onions
  • alternate ingredients
    • 4 8-inch flour tortillases , or
    • 4 8-inch whole wheat tortilla
  • 2 tablespoons vegetable oil

In a small bowl, lightly beat the eggs and set aside.

In a small sauté pan over medium heat, toast the sesame seeds without oil for 3 minutes or until golden. Remove from the pan and set aside.

In the same sauté pan, heat the sesame oil over medium heat until rippling. Add the garlic, ginger, and half the green onions. Turn the heat to low and cook for 3 minutes. Stir in the sesame seeds and remove from heat.

Using a pastry brush, brush beaten egg on each tortilla to completely cover, and sprinkle the green onion mixture over half of each tortilla. Fold tortillas in half, pressing down to seal. In a non-stick sauté pan, heat 1 tablespoon vegetable oil over medium heat. Brush the outside of the tortillas generously with egg and sprinkle outsid with remaining scallions. Cook over low heat for 2 minutes on each side. Repeat until all tortillas are cooked, adding remaining oil as needed. Slice into quarters and serve. Makes 4 servings.

Cooking Tips

A drizzle of hoisin, naturally brewed soy sauce, sweet vinegar and chili paste is delicious with the scallion pancakes.

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