Kitchen notes · a little help before you start
Scallion Pancakes (Shallot Pancakes)
Scallion Pancakes (Shallot Pancakes) brings together shallots, cooking spray, and soy sauce. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers & snacks · Breakfast
- Cuisine
- Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
3. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
Get to know the ingredients
Shallots
Look at how this ingredient comes into the method: Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).
Cooking spray
Look at how this ingredient comes into the method: Spray lightly with oil (any oil is fine - except perhaps olive oil), then roll it up starting from the wide end so you have a long roll.
Soy sauce
Look at how this ingredient comes into the method: Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Scallion Pancakes (Shallot Pancakes)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Make room for the rolling step
Clear the work surface and set out what the recipe uses for rolling. Follow its size or thickness instruction before moving on to shaping, filling or cooking.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What happens at the end?
Keep this part of the method in view: Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.
Is there another preparation step to plan for?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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