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Tingly Scallion Pancake

Prep Time: 50 mins
Cook Time: 10 mins
Total Time: 1 hr(s)
Serves: Makes 5-6 pancakes
Scallion pancakes

This recipe, developed by 50Hertz and New York-based baker Lucy Yan of Bites of Potato, features both ground Sichuan peppercorn and Sichuan pepper oil for an extra tingly take on the traditional Chinese street snack. 

We recommend watching this short video of the pancake assembly before you start, especially if this is your first time making scallion pancakes. 

 

 

Ingredients

Dough

  • 2 cups all-purpose flour
  • A few pinches of salt
  • 1/2 cup hot water
  • 1/4 cup room temperature water

Filling

Instructions

In a large mixing bowl, combine flour and salt. Gradually pour hot water into the dry mix, stirring constantly. Once incorporated, start kneading the dough. If the dough feels dry, slowly add the additional room temperature water until it's soft and tacky, but not overly wet. Knead for around 10 minutes; the dough ball should be smooth. Cover and let the dough rest at room temperature for at least 30 minutes.

Next, make the filling. In a medium-sized bowl, combine scallions, flour, five-spice powder, ground peppercorns and salt. Heat a small saucepan over medium heat with the cooking oil. Once the oil is close to boiling, add in peppercorn oil. Pour the hot oil mixture over the scallion-flour-spice mixture and stir quickly until it forms a cohesive paste.

Divide the rested dough into about five or six 50g dough balls. Working with one dough ball at a time, use a rolling pin to flatten the dough into a thin pancake. With the back of a spoon, evenly spread the prepared filling onto the pancake. Next, fold the dough onto itself, in an accordion or zig-zag pattern, until it becomes a long, thin rectangle. Roll the dough into a spiral to form a circular disc. With a rolling pin, roll each disc into a pancake about 4"–5" in diameter. Repeat with the rest of the dough balls.

In a medium-sized pan, heat a small amount of oil over medium heat. Once oil glistens, add one pancake and cook for 5 minutes on each side. Repeat until all pancakes are cooked.

Pro tip:

For those who are new to Sichuan peppercorn, reduce the amount of ground peppercorn, which tends to be stronger than peppercorn oil. Adding a small amount of sugar to the paste also helps lower the peppercorn's tingly sensation. 

You can also use sourdough discard in the dough recipe to help relax the dough. If using sourdough, reduce or omit the room temperature water.