Mediterranean Super Crispy Scallion Pancakes
These Mediterranean Super Crispy Scallion Pancakes are a golden, flaky flatbread-style treat inspired by the beloved Chinese scallion pancake, but with a Mediterranean twist. They’re made with a simple flour-and-water dough, filled with aromatic scallions, and pan-fried until perfectly crisp and chewy. The secret lies in the rolling and layering technique, which creates thin, buttery layers that crisp up beautifully in the pan. They’re ideal as a snack, side dish, or savory breakfast—especially when paired with a light yogurt or olive oil dip.
Total Time: 1 hour
Servings: 4 pancakes
Ingredients
For the Dough:
2 cups all-purpose flour
¾ cup warm or hot water (adjust as needed)
½ tsp salt
For the Filling & Assembly:
1 cup scallions (green onions), thinly sliced
2–3 tbsp oil (sesame, vegetable, or avocado oil)
¼ tsp salt
¼ tsp Chinese five-spice powder (optional, for a warm Mediterranean-style aroma)
Instructions
Make the Dough:
In a large mixing bowl, combine flour and salt. Gradually pour in warm water while stirring with chopsticks or a fork until a rough dough forms. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
Prepare the Scallion Mixture:
While the dough rests, mix the sliced scallions with a pinch of salt and set aside.
Divide and Roll:
Once the dough has rested, divide it into 4 equal pieces. Roll out one piece into a thin circle (about 8 inches wide).
Add the Filling:
Brush a thin layer of oil over the surface of the rolled dough. Sprinkle with scallions, salt, and five-spice powder (if using).
Shape the Pancake:
Roll the dough up tightly into a log, then coil it into a spiral shape (like a cinnamon roll). Flatten it gently with your palm, then roll it out again into a thin round pancake about ¼ inch thick. Repeat with remaining dough pieces.
Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly brush it with oil. Cook each pancake for 2–3 minutes per side, or until golden brown and crispy. Press gently with a spatula as it cooks to ensure even browning.
Serve:
Cut into wedges and serve warm. These pair beautifully with a Mediterranean-style yogurt dip, a drizzle of olive oil and herbs, or even a garlic-lime sauce.
Tips
Tips for Perfectly Crispy Pancakes:
Use hot water for the dough: Hot water partially cooks the flour as you mix, giving the pancakes a softer interior with crisp, flaky layers outside.
Rest the dough: Don’t skip this step—it relaxes the gluten and makes rolling easier.
Roll and coil carefully: The spiral layering is what gives these pancakes their signature flakiness. Be gentle so you don’t tear the dough.
Use minimal oil in the pan: You only need a light brush of oil to crisp the surface evenly—too much will make them greasy.
Control the heat: Medium heat works best. Too high and they’ll burn before cooking through; too low and they’ll turn out chewy instead of crisp.
Press while cooking: Gently pressing the pancake with a spatula as it cooks ensures even contact with the pan and a golden, uniform crust.
Serve immediately: Scallion pancakes taste best hot off the pan, when the layers are still crisp and fragrant.
Variations:
Mediterranean twist: Replace sesame oil with olive oil and add chopped fresh herbs like parsley, dill, or oregano to the filling.
Cheese version: Sprinkle a bit of crumbled feta or shredded mozzarella inside before rolling for a cheesy, savory variation.
Spiced option: Add a pinch of smoked paprika, cumin, or za’atar to the scallion mix for a Mediterranean-style spice boost.
Garlic lovers’ version: Mix a bit of minced garlic or garlic powder into the oil before brushing it over the dough.
Whole-grain option: Replace half of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor.
Dip pairings: Serve with a Greek yogurt and lemon dip, olive tapenade, or a simple balsamic-herb drizzle.
Crispier finish: After cooking, place pancakes briefly under a hot broiler for 1–2 minutes to make the exterior extra crunchy.
Q&A
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough up to a day in advance and store it in the refrigerator wrapped in plastic. Let it come to room temperature before rolling.
Q: Can these pancakes be baked instead of pan-fried?
A: While baking won’t give quite the same crisp texture, you can bake them at 425°F (220°C) for about 12–15 minutes, flipping halfway through. Brush lightly with oil for color.
Q: How do I keep them crispy after cooking?
A: Place cooked pancakes on a wire rack instead of stacking them on a plate—this prevents steam from softening the crust.
Q: Can I freeze scallion pancakes?
A: Absolutely. Stack uncooked rolled pancakes with parchment between each layer, freeze, and cook straight from frozen when ready—no need to thaw.
Q: What’s the best dip to serve with them?
A: A simple mix of Greek yogurt, lemon juice, and herbs makes a refreshing Mediterranean dip. You can also try tahini sauce, tzatziki, or olive tapenade.
Nutrition
(per pancake, based on 4 servings)
Calories: ~220
Protein: 6g
Carbohydrates: 29g
Fat: 9g
Fiber: 2g
Sugar: <1g
Sodium: 320mg
Iron: 10% DV
Values may vary based on flour type and oil used.
Conclusion
These Mediterranean Super Crispy Scallion Pancakes are the perfect blend of crisp, chewy, and savory. The simple dough and scallion filling come together to create layers of golden texture that rival any flatbread. They’re versatile enough to serve as a snack, side dish, or light meal, and pair beautifully with Mediterranean dips or olive-based sauces. Whether you keep them classic or try one of the flavor twists, these pancakes are a delicious, satisfying way to bring Mediterranean freshness to a familiar favorite.