The Best Homemade Chinese Scallion Pancake Recipe

I made a scallion pancake recipe 9 years ago. It was delicious and I loved it so much that I have been making it again and again. Over the years, I have improved little bit here and there and so this is an upgraded recipe and it is truly next-level. They are perfectly golden, crispy, and flaky. The inside is soft, moist, and pleasantly chewy. I’ll show you my secret that can infuse your pancakes with double the scallion fragrance, alongside a special 9-grid folding method that creates those beautiful, delicate layers. Honestly, this has to be the best scallion pancake recipe ever.

Ingredients (Makes 8 pancakes)
For the dough
500g of high-protein flour AKA bread flour
270g of room temperature water
1 ¼ tsp of salt
2 tbsp of vegetable oil to add to the flour

For the scallion flour oil paste Yousu (油酥)
5 scallions, diced
5 tbsp of vegetable oil
3.5 tbsp of high-protein flour AKA bread flour
1/2 tsp of thirteen spice powder

For shaping and cooking
2-3 tbsp of vegetable oil to coat the dough
Additional vegetable oil, for applying the work surface and pan-frying the pancakes