Scallion Cilantro Pancakes Recipe

Name: Scallion Cilantro Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 2 tablespoons rice vinegar (not seasoned); 3/8 teaspoon Asian sesame oil; 1 teaspoon sesame seeds, toasted; 3/4 cup all-purpose flour; 1/4 cup rice flour (not from sweet rice)*; Slightly rounded 1/2 teaspoon salt; 1 whole large egg; 1 large egg yolk; 1 cup water; 1 small fresh green Thai or serrano chile, minced; 1/8 teaspoon black pepper; 1/8 teaspoon Asian sesame oil; 1 tablespoon vegetable oil; 4 scallions (pale green and dark green parts only), diagonally sliced into 1 1/2-inch pieces; 1/4 cup loosely packed small fresh cilantro leaves

Servings: persons

1/3 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
3/8 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted
3/4 cup all-purpose flour
1/4 cup rice flour (not from sweet rice)*
Slightly rounded 1/2 teaspoon salt
1 whole large egg
1 large egg yolk
1 cup water
1 small fresh green Thai or serrano chile, minced
1/8 teaspoon black pepper
1/8 teaspoon Asian sesame oil
1 tablespoon vegetable oil
4 scallions (pale green and dark green parts only), diagonally sliced into 1 1/2-inch pieces
1/4 cup loosely packed small fresh cilantro leaves

1
Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
2
Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin).
3
Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking.
4
Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake.
5
Fry pancake until underside is pale golden, about 2 minutes.
6
Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels.
7
Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
8
Transfer pancakes to a cutting board and cut each into 8 wedges.
9
Serve warm or at room temperature, with dipping sauce.
10
*We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup soy sauce, 2 tablespoons rice vinegar (not seasoned), 3/8 teaspoon Asian sesame oil, 1 teaspoon sesame seeds, toasted, and more.

Yes, Scallion Cilantro Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scallion Cilantro Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions