Scallion Pancakes With Chili-Ginger Dipping Sauce
Scallion Pancakes With Chili-Ginger Dipping Sauce is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved.
Set sauce aside.
Whisk flour, cornstarch, salt, and sugar in a large bowl.
Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it’s okay if there are a few small lumps).
Fold in scallions.
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high.
Pour ¼ cup batter into skillet.
Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes.
Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute.
Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer.
Transfer pancake to a wire rack.
Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.