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Easy Scallion Pancakes (Cong You Bing)
Ingredients
Method
- Make the dough: In a large bowl, mix 600g flour and 5g salt. Add 350g warm water (65°C) and stir until it forms large flakes. Knead roughly until no dry flour remains.
- Rest and knead: Cover and rest for 10 minutes. Knead again until smooth. Flatten the dough, sprinkle with chopped scallions, and knead until evenly distributed.
- Divide and rest: Divide into 3 equal pieces. Grease a plate. Shape each piece into a ball, flatten slightly, and place on the plate. Spray both sides with oil, cover, and rest for at least 30 minutes.
- Make the oil roux: Mix 3 tbsp flour and 1 tsp Sichuan peppercorn salt. Pour in cooked oil gradually, stirring until it reaches a runny, yogurt-like consistency.
- Shape the pancake: Take one rested dough ball. Roll it out into a long rectangle. Spread 2 spoonfuls of the oil roux evenly.
- Fold and roll: Fold the dough like a fan or accordion. Press out air. Stretch the dough gently, then roll it up from one end like a snail. Tuck the tail underneath. Let it rest for 10 minutes.
- Roll flat: Flatten the snail shape gently. Roll it out from the center outwards, pushing up, down, left, and right.
- Pan-fry: Heat a pan over medium heat (approx. 180°C). Roll the pancake onto your rolling pin and gently lay it into the pan. Cover with a lid and cook for 1 minute.
- Flip and finish: Flip the pancake, spray a layer of cooked oil on top, cover again, and cook until both sides are golden brown and crispy.
Notes
- Don't skip the rest time: 30 minutes for the dough and 10 minutes after shaping.
- Rolling from the center out ensures even layers.
- Always use "cooked oil" (heated and cooled) for the best flavor.
Crispy on the outside, tender and layered on the inside — Scallion Pancakes (Cong You Bing) are the ultimate Chinese street food snack. Many people think you need a professional chef’s skills to get those beautiful, flaky layers, but that couldn’t be further from the truth.
With the right water temperature, a simple oil roux, and a fan-folding technique, you can make perfect scallion pancakes in your own kitchen. No special tools required — just a pan and your hands.
Why This Recipe Works
65°C Warm Water Dough: This is the secret to a tender, stretchy dough that doesn’t tear when you roll it.
The Oil Roux: Brushing the dough with a flour-and-oil paste is what creates those distinct, flaky layers.
Fan-Folding: This simple folding method creates air pockets that puff up beautifully when frying.
The Secret Ingredient: Cooked Oil
Before we start, a quick note on oil. For this recipe, you must use cooked oil (oil that has been heated until smoking, then cooled down). Raw oil has a heavy, unpleasant flavor that will ruin the taste of your pancakes. Make a large batch of cooked oil in advance — it stores perfectly in a jar and can be used for all your everyday cooking, so nothing goes to waste.
Full Recipe
🛒 Shopping List
- Dough: 600g all-purpose flour, 5g salt, 350g warm water (65°C), 1 bunch scallions
- Oil Roux: 3 tbsp all-purpose flour, 1 tsp Sichuan peppercorn salt, 4-5 tbsp cooked neutral oil (heated & cooled)
- Cooking: Cooked neutral oil for frying (make a bigger batch, it keeps well for other meals)
🔄 Substitutions
- No Sichuan peppercorn salt? Use regular salt with a pinch of white or black pepper.
- No scallions? Use garlic chives (Chinese chives) for a deeper flavor.
- Want it flakier? Substitute half the oil in the roux with melted lard or vegetable shortening.
🔧 Tools & Tips
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Pan: A non-stick pan or a well-seasoned cast-iron skillet (paid link) works best for getting that crispy, golden crust.
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Temperature: Keep the heat at medium (around 180°C / 350°F). If it’s too hot, the outside burns before the inside cooks.
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Cooked Oil is Essential: Always heat your oil first and let it cool. Raw oil has a distinct flavor that can ruin the pancakes. Making a big batch of cooked oil saves time for future cooking.
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Resting is Mandatory: Resting the dough for 30 minutes, and the shaped dough for 10 minutes, is what gives it the stretchy, tear-proof texture.
😅 Common Struggles (And How to Fix Them)
- “My pancakes are tough, not flaky.” → You likely used water that was too hot or too cold. 65°C (149°F) is the sweet spot. Also, make sure you use the oil roux.
- “My layers disappeared when I rolled it.” → You probably pressed too hard while rolling. Roll gently from the center outwards to keep the air pockets intact.
- “The dough tears when I stretch it.” → Your dough needs more rest. Cover it and let it sit for another 10-15 minutes.
- “It’s doughy in the middle.” → The pan was too hot, cooking the outside too fast. Lower the heat, add a splash of water to the pan, and cover with a lid to steam it through.
Pair these crispy pancakes with a warm bowl of Easy Liangpi or serve them with Easy Roujiamo for a complete meal
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