You have probably seen the flatter Chinese Scallion pancakes with all its flaky layers, but have you ever tried the big fluffy version? This version is more of a bread than a pancake but it is still equally delicious. However, instead of a flakey interior, this version is soft and fluffy on the inside. This recipe requires minimal ingredients, but it is time consuming to make. With just some patience and a lot of love you can make your own fluffy Chinese scallion pancake in no time!

This version originates from Southern China and was a staple in my maternal grandfather’s diet. He was from Shanghai, and this pancake was always present for breakfast. When I was in Taiwan, I made sure to grab several of these for breakfast because it was such a cheap and filling breakfast item!

I love incorporating Chinese scallion into my baking because it adds such a nice fragrant onion taste. If you’re not a fan of pan frying your bread, check out my other recipe for baked green onion and pork floss rolls!

The ingredients you’ll need for this recipe are – water, flour, yeast, salt, oil and green onion. There are however a number of steps, so make sure you give the recipe a readthrough first. Check out the full recipe below!

This tastes best when it’s fresh from the pan so enjoy it as soon as possible. I have such great memories of burning my fingertips and tongue on the crispy crust and the steaming hot inside!

Fluffy Chinese Scallion Pancake (蔥油大餅)

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Ingredients

Dough

2.5 cups all purpose flour
1 cup warm water
1 tsp yeast
1/4 tsp salt
2 tbsp oil

Green Scallion Filling

1/4 cup oil
1/2 cup all purpose flour
1 cup finely sliced green onion
1/2 tsp salt

Instructions

In a measuring cup, combine your warm water and yeast.
In a separate bowl combine your flour, salt and oil.
Add the water and yeast mixture to the flour mixture. Stir to combine.
Knead the dough until there are no dry spots left. Cover the dough and rest for 30 mins.
After 30 mins, knead the dough a few times until the surface is smooth. Cover the dough with a splash of oil and roll it out on a clean surface.
Roll until the dough is about 1/2 inch thick and cover and let rest for another 30 mins.
While the dough is resting, combine all the filling ingredients in bowl. Stir until a paste is formed.
After 30 mins, roll your dough into a large rectangle. Spread the filling evenly on one side.
Roll the dough into a log and then coil the log into a circle. Cover and let rest for an hour.
After an hour, gently roll the dough until it’s one inch thick while maintaining a circular shape.
Sprinkle the surface with water and then cover the top with sesame seeds. Press the seeds gently into the dough.
In a pan that’s the same diameter as your prepared dough, add some oil on low heat. Place the dough inside and pan fry for 5 minutes. Once you can easily move the dough without it sticking it is ready to flip.
Flip the dough and cook for until it is crispy. Cover with a lid to steam for a few minutes.
Remove from the heat and serve!