Scallion pancakes
- Vegan
- Lactose free
Derived from ingredients – check the package label.
- Good for breakfast
Less suited for lunch, for dinner, as a snack.
Layered pancakes with spring onion and sesame oil; 4 servings.
4 servingsFinal yield 900 g
Ingredients
- 450 gWheat flour, white, all-purpose, unenriched
- 280 gBeverages, water, tap, drinking
- 180 gOnions, spring or scallions (includes tops and bulb), raw
- 35 gOil, sesame, salad or cooking
- 6 gSalt, table
- 12 gOil, olive, salad or cooking
Method
- Combine flour with 280 g hot water and 6 g salt, knead for 6 minutes until smooth and rest covered for 15 minutes.
- Divide the dough into four pieces. Roll each out, brush with sesame oil, scatter with spring onion, roll up and coil.
- Roll the coils into pancakes about 18 cm across.
- Heat a total of 24 g oil in a heavy pan and fry the four pancakes in sequence, each 4 minutes per side, until layered, crisp and brown-spotted.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,111.1 kcal
- Protein
- 49.8 g
- Fat
- 51.8 g
- Total carbohydrate (by difference)
- 356.6 g
- Total dietary fibre (USDA)
- 16.8 g
- Saturated fatty acids
- 7.4 g
- Sodium
- 2,374.7 mg
- Salt (sodium × 2.5)
- 5.9 g
Per serving
- Energy
- 527.8 kcal
- Protein
- 12.4 g
- Fat
- 12.9 g
- Total carbohydrate (by difference)
- 89.2 g
- Total dietary fibre (USDA)
- 4.2 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 593.7 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 234.6 kcal
- Protein
- 5.5 g
- Fat
- 5.8 g
- Total carbohydrate (by difference)
- 39.6 g
- Total dietary fibre (USDA)
- 1.9 g
- Saturated fatty acids
- 0.82 g
- Sodium
- 263.9 mg
- Salt (sodium × 2.5)
- 0.66 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal