I love making these multi-layer scallion pancakes at home because they’re incredibly soft, fragrant, and satisfying. The outside turns lightly crispy while the inside stays tender with beautiful layers.
Thanks to the half-hot-water dough and a simple oil paste, these pancakes remain soft and chewy even after cooling—perfect for breakfast or a quick family meal.
Contents
Why You’ll Love This Recipe
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Soft even when cool – The half-hot-water dough keeps the pancakes tender and chewy.
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Beautiful layers – The thin oil paste creates delicate, flaky layers.
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Beginner-friendly – Simple ingredients and clear steps make this recipe easy to master.
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Versatile – Perfect with porridge, soup, or as a quick savory snack.
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Classic homemade flavor – Fragrant scallions and lightly crispy edges make every bite delicious.
Ingredients
(500 g flour version, makes 4–5 pancakes)
Dough
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500g all-purpose flour
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6g salt
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150g boiling water
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170g cold water
Oil Paste & Filling
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40g cooking oil
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20g all-purpose flour
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2g salt
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60g scallions, finely chopped
For Cooking
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10g cooking oil
Note: The oil paste should have a thin, flowing consistency similar to yogurt. This helps create thinner, more even layers.
Instructions
1. Make the Half-Hot-Water Dough
In a large bowl, mix the flour and salt. Pour in 150g boiling water while stirring quickly with chopsticks to partially cook the flour. Then add 170g cold water and mix until no dry flour remains.
Knead into a dough. It may feel sticky at first—this is normal. Lightly coat the dough with oil and let it rest for 20 minutes until it cools. Knead again until smooth.
2. Divide and Rest
Divide the dough into 4–5 equal portions depending on the size of your pan. Roll each piece into a ball.
Lightly coat each dough ball with oil, cover with plastic wrap, and let them rest for at least 1 hour. This step is essential for soft pancakes and easy rolling.
3. Prepare the Oil Paste
In a small bowl, mix 20g flour, 2g salt, and 40g oil until smooth and slightly runny.
Roll one dough portion into a thin rectangle. Spread a thin layer of oil paste evenly across the surface, leaving a small border. Sprinkle generously with chopped scallions.
4. Fold and Shape
Fold the dough back and forth like an accordion to create layers. Gently press each fold to keep it compact.
Seal the ends, roll the dough into a loose coil, and flatten slightly into a round disk.
Cover and let the shaped dough rest for 15 minutes before rolling.
5. Roll and Cook
Roll the rested dough into a round pancake about 0.5–1 cm thick.
Heat a skillet over low heat and lightly brush with oil. Place the pancake in the pan and cook slowly.
When the bottom turns golden, flip and cook the other side until both sides are golden brown and the pancake puffs slightly.
Lightly tap the edges with a spatula to separate the layers before serving.
Cooking Tips
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Half-hot-water dough is key – Boiling water softens the dough while cold water adds chewiness.
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Resting time matters – Proper resting prevents tearing and helps create thin layers.
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Use a thin oil paste – A runny paste spreads evenly and prevents the layers from sticking together.
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Cook over low heat – This allows the pancake to cook through while developing a crisp crust.
More Similar Recipes to Try
If you enjoy this layered pepper-salt yeast pancake, you might also love Crispy Scallion & Pepper-Salt Pancakes. The method is very similar, but chopped scallions are added for an extra fragrant combination of scallion aroma and savory pepper salt.
If you enjoy making homemade Chinese pancakes and flatbreads, you can also explore these delicious variations. Each one has its own unique texture—from crispy styles to soft and fluffy batters:
From crispy pan-fried pancakes to soft fluffy batters and thin wrap-style pancakes, there are many styles to explore—perfect for anyone who loves traditional Chinese flour-based dishes.
Frequently Asked Questions
Why are my scallion pancakes hard after cooling?
This usually happens when the dough uses only cold water or when the resting time is too short. The half-hot-water dough and proper resting help keep the pancakes soft.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 24 hours. Bring it to room temperature before shaping and cooking.
Can I use a nonstick pan or electric griddle?
Absolutely. Both work well. Just keep the heat low so the pancakes cook evenly without burning.
How do I reheat leftover pancakes?
Warm them in a skillet over low heat for 1–2 minutes or microwave for 30 seconds to restore softness.
Can I freeze scallion pancakes?
Yes. Freeze the uncooked shaped pancakes with parchment between layers. Cook directly from frozen over low heat.
Multi-Layer Soft Scallion Pancakes (Stay Soft Even When Cool)
Ingredients
Dough
- 500 g all-purpose flour
- 6 g salt
- 150 g boiling water
- 170 g cold water
Oil Paste & Filling
- 40 g cooking oil
- 20 g all-purpose flour
- 2 g salt
- 60 g scallions finely chopped
For Cooking
- 10 g cooking oil
Instructions
Make the Half-Hot-Water Dough
- In a large bowl, mix the flour and salt. Pour in 150g boiling water while stirring quickly with chopsticks to partially cook the flour. Then add 170g cold water and mix until no dry flour remains.
- Knead into a dough. It may feel sticky at first—this is normal. Lightly coat the dough with oil and let it rest for 20 minutes until it cools. Knead again until smooth.
Divide and Rest
- Divide the dough into 4–5 equal portions depending on the size of your pan. Roll each piece into a ball.
- Lightly coat each dough ball with oil, cover with plastic wrap, and let them rest for at least 1 hour. This step is essential for soft pancakes and easy rolling.
Prepare the Oil Paste
- In a small bowl, mix 20g flour, 2g salt, and 40g oil until smooth and slightly runny.
- Roll one dough portion into a thin rectangle. Spread a thin layer of oil paste evenly across the surface, leaving a small border. Sprinkle generously with chopped scallions.
Fold and Shape
- Fold the dough back and forth like an accordion to create layers. Gently press each fold to keep it compact.
- Seal the ends, roll the dough into a loose coil, and flatten slightly into a round disk.
- Cover and let the shaped dough rest for 15 minutes before rolling.
Roll and Cook
- Roll the rested dough into a round pancake about 0.5–1 cm thick.
- Heat a skillet over low heat and lightly brush with oil. Place the pancake in the pan and cook slowly.
- When the bottom turns golden, flip and cook the other side until both sides are golden brown and the pancake puffs slightly.
- Lightly tap the edges with a spatula to separate the layers before serving.
Video
