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Green Onion Pancakes

Recipe and Photo courtesy of

My friend Laura, who I work with and is also a fellow blogger, introduced me to the goodness that isStumbleupon. I resisted at first but after a while she convinced me that it is wonderful so I let my wall down and embraced it. I will never be the same again.

Whilst stumbling I came across the picture of Green Onion Pancakes, above. Anyone who has been around me in the last two weeks knows I have been jonesing for pancakes. It is all I think about and that picture was all the convincing I need. I was going to wait until the opening ceremony on Saturday morning for Winterlude since there will be a FREE

PANCAKE BREAKFAST!!! Yeah, no joke… Kala and I are going to eat pancakes until our hearts content. But after

seeing the picture I broke down and vowed to make them for dinner.

Melanie and I decided to have date night on Thursday this week. We met at the grocery store, same time, same place. No mucking about this time… all the crazies in Ottawa were out in full force last night… I wonder if it was a

full moon… so we were on a mission to get the food and get the H out of the down town core.

We started to make the pancakes and also the sesame pumpkin seeds snaps when all of a sudden there was a delightful surprise at the door. It was G, he drove up to Ottawa to surprise me and crash girl’s night, so bad. Luckily we like him so we all made dinner together and it was delicious! Such a good surprise

These pancakes are so good! Apparently my sister, Kala, made them last night as well. Only she followed the recipe and said they were far too salty and frankly not worth eating. I never put as much salt as a recipe tells me to and have therefore edited the recipe below to how much salt I used. I think they are absolutely wonderful. They hit the spot! They aren’t hard to make, just a little time consuming. G did most of the work It’s always nice to have someone in the kitchen who will do all the grunt work. Note to self, have G over when I make dumplings. His nimble fingers will no doubt fold those dumplings like nobody’s business.

Since I knew that these pancakes were going to be lacking in flavor, flour, water and onions don’t go very far, I knew that a dipping sauce or two were in order. See below for those recipes, they are both equally good and necessary!!

Green Onion Pancakes

2 1/2 cups all-purpose flour

3/4 cups boiling water

1/4 cup cold water

1/4 teaspoon salt

2 tablespoons vegetable oil

1 tablespoon sesame oil

1 bunch of green onions finely sliced

oil for frying or PAM *I used PAM

Combine sifted flour, salt and boiling water in a bowl and stir until the water is absorbed. Let the dough cool, add the cold water and knead until smooth. I used my hands, but feel free to use a dough hook and your stand mixer. The dough will be soft, but not excessively sticky.

Transfer the dough to an oiled bowl and cover with plastic wrap. Let rest for an hour. The dough won’t rise much, but this resting period allows the gluten in the flour to develop. *I let mine ride for about 30-40 min, I am impatient!!!! I also didn’t oil the bowl or use plastic wrap since I am a lazy bum.

Take a piece of dough, about the size of a small fist, and roll it out as thin as you can on a silpat. The thinner you roll your dough, the more flaky layers the pancake will have.

Brush a thin layer of oil on the pancake and sprinkle with green onions.

Roll the dough into a tube shape. Then form a coil with the tube and pinch the end shut, like you would make a cinnamon bun. See link above for pictures if you are confused.

Flatten the coil with the palm of your hand and proceed to use your rolling pin to roll the coil into a pancake, and repeat with rest of dough and onions. The thickness of the pancake is entirely up to you. If you like your pancakes crispy, roll them thinly, if you like a chewier pancake, roll them a bit thicker. Don’t worry if green onions start sticking out of the dough, it’s fine.

Warm a nonstick pan to medium high heat and spray with PAM, alternatively heat oil in a cast iron frying pan until it is shimmery and hot. Fry both sides of the pancake on until brown and crispy. Drain on paper towels to remove excess oil if necessary. G also pan fried one or two of them in butter and they were very good, but it’s hard not to burn the butter. Perhaps mix oil and butter?

Cut into wedges. YUM

Dipping Sauce

1/4 cup unseasoned rice vinegar

1/4 cup low-sodium soy sauce

2 tablespoons Thai or Vietnamese fish sauce

Dipping Sauce

¾ cup sour cream

1 Tablespoon sriracha sauce (hot sauce)

NOTE – once pancakes are formed stack them with sheets of parchment paper in between, wrap them tightly and freeze them if you wish. They will keep in the freezer for about a month. You can fry them straight out of the freezer.

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