Scallion Pancakes – a delicious recipe with flour, rice flour, onion powder, cayenne pepper, Salt, seltzer. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, whisk both flours with the onion powder, cayenne and a generous pinch of salt and black pepper.
2
Whisk in the seltzer and scallions.
3
The batter should be the consistency of pancake batter.
4
Heat 1/4 cup of the oil in each of two 10-inch skillets until shimmering.
5
Divide the batter between the pans, gently shaking them and swirling to coat the bottom.
6
Cook over high heat until the bottoms are golden and the pancakes are nearly set and golden on the bottom, about 3 minutes.
7
Flip the pancakes and cook until golden and crisp, about 3 minutes longer.
8
Drain on paper towels and sprinkle with salt.
9
Cut each pancake into quarters and serve.
416
kcal
Calories
30
g
Fat
31
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose flour, 3 tablespoons rice flour, 1/2 teaspoon onion powder, Pinch of cayenne pepper, and more.
Yes, Scallion 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.
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