These soft and fluffy scallion oil pancakes are made with a yeast dough that creates light, airy layers inside and a golden, crispy exterior. They stay tender even after cooling, making them perfect for breakfast or as a savory snack.
Prep Time: 30 minutes
Rise Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 8 mini pancakes
Ingredients
For the Dough
2½ cups (300g) all-purpose flour
1 teaspoon (3g) instant dry yeast
1 teaspoon (3g) sugar
½ teaspoon (2g) salt
1 egg
⅔–¾ cup (160–180ml) warm water or warm milk
1 tablespoon vegetable oil
For the Filling
2 tablespoons vegetable oil, for brushing
½ teaspoon salt
½ teaspoon five-spice powder (optional)
1 cup finely chopped scallions (green onions)
For Frying
3–4 tablespoons vegetable oil
Instructions
Step 1: Make the Dough
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the egg and gradually pour in the warm water or milk while stirring until a shaggy dough forms.
Add the vegetable oil and knead for 8–10 minutes until the dough is smooth, soft, and slightly tacky.
Step 2: First Rise
Place the dough in a lightly oiled bowl.
Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3: Roll and Season
Transfer the risen dough to a lightly oiled work surface without kneading it.
Roll it into a large rectangle about ⅛ inch (3mm) thick.
Brush the surface with vegetable oil.
Sprinkle evenly with the salt, five-spice powder (if using), and chopped scallions.
Step 4: Roll and Divide
Starting from the long edge, roll the dough tightly into a long log.
Cut the log into 8 equal pieces.
Step 5: Shape the Pancakes
Pinch both ends of each piece closed.
Stand each piece upright and gently flatten it with your palm.
Roll each into a round pancake about ½ inch (1cm) thick.
Step 6: Second Rise
Arrange the pancakes on a tray.
Cover and let them rest for 10–15 minutes until slightly puffy.
Step 7: Pan-Fry
Heat a skillet over medium-low heat and add enough oil to lightly coat the bottom.
Place the pancakes in the skillet and cover with a lid.
Cook for 2–3 minutes until the bottom is golden brown.
Flip, cover again, and cook for another 2–3 minutes until both sides are golden and the pancakes are cooked through.
Step 8: Serve
Transfer the pancakes to a plate and serve warm.
They are delicious on their own or paired with chili oil, soy sauce, or your favorite dipping sauce.
Tips
Use warm, not hot, water or milk so the yeast activates properly.
Do not knead the dough after the first rise to preserve the air bubbles.
Keep the dough lightly oiled instead of dusting with flour for softer layers.
Cover the pan while cooking to help the pancakes puff up.
Keep finished pancakes covered with a clean towel to maintain their softness.
Estimated Nutrition Facts
Per Serving (1 of 8)
Calories: 190
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 25mg
Sodium: 190mg
Carbohydrates: 29g
Dietary Fiber: 1g
Total Sugars: 2g
Protein: 5g
Nutrition information is an estimate and may vary depending on the ingredients used.
