Mediterranean Chinese Scallion Pancakes
These Mediterranean Chinese Scallion Pancakes combine the crisp, flaky style of classic scallion pancakes with bright Mediterranean influences. Instead of relying only on oil and salt, this version layers in herbs, olive oil, spices, and a light tang from lemon. The dough stays close to the traditional method, so you still get chewy layers, but the flavors lean herbaceous and fresh.
They make a great appetizer, side dish, brunch item, or snack with tea. You can serve them with a simple yogurt dip, tahini-garlic sauce, or a light soy-olive oil dressing. They reheat well, freeze well, and don’t require any special equipment. Once you try this Mediterranean twist, you might find it hard to go back to the plain version.
Prep: 25 minutes
Rest: 30 minutes
Cook: 20 minutes
Total: 1 hour 15 minutes
Servings: 6 medium pancakes
Ingredients
For the dough:
2 cups all-purpose flour
3/4 cup hot water (plus a little more if needed)
1/2 tsp salt
1 tbsp olive oil
For the filling:
1/2 cup finely sliced scallions
2 tbsp chopped parsley or cilantro
1 tsp sesame seeds
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp cumin
1–2 tbsp olive oil (for brushing)
Pinch of lemon zest (optional)
For cooking:
Olive oil as needed
Salt for sprinkling
Instructions
Add flour and salt to a bowl.
Pour hot water in gradually while stirring with chopsticks or a fork.
Once it forms a rough dough, add olive oil and knead until smooth.
Cover the dough and let it rest 30 minutes.
Divide the dough into 6 balls.
Roll one dough ball into a very thin sheet.
Brush lightly with olive oil and sprinkle scallions, herbs, spices, and sesame seeds.
Roll the sheet into a log, then coil it into a spiral.
Roll the spiral into a pancake about 1/4 inch thick.
Cook each pancake in a lightly oiled pan for 3–4 minutes per side until golden and crisp.
Tips
Use hot water for the dough. It relaxes the gluten, making the pancakes easier to roll and keeping them tender.
Knead just enough. Overworking the dough can make it tough, so stop once it’s smooth.
Rest the dough. This step is essential for a soft, workable texture.
Roll very thin before filling. Thin sheets give you more layers.
Keep the filling light. Too much scallion or herbs causes tearing and uneven cooking.
Oil lightly. Excess oil inside the spiral can cause slipping and bursting.
Roll gently after spiraling. If you press too hard, you lose layers.
Use medium heat. Low heat dries them out; high heat burns them before the inside cooks.
Let them rest on a rack. This keeps them crisp instead of steaming soft.
Reheat in a skillet or air fryer. Avoid microwaving if you want to keep the texture.
Variations
Herb-rich version: Increase parsley, basil, or dill for a greener, brighter pancake.
Cheese version: Add crumbled feta or shredded mozzarella before rolling.
Spicy version: Add chili flakes, Aleppo pepper, or a smear of harissa.
Zaatar version: Sprinkle zaatar instead of cumin and pepper.
Garlic version: Brush the dough with olive oil mixed with minced garlic.
Whole wheat version: Replace 30–40% of flour with whole wheat for a nutty flavor.
Spinach-and-scallion: Add finely chopped spinach to the filling.
Sun-dried tomato: Add minced sun-dried tomatoes for a sweet-savory note.
Stuffed version: Add mashed potato or hummus inside the spiral for a thicker pancake.
Air-fried version: Brush lightly with oil and air-fry at 190°C (375°F) for 8–10 minutes, flipping halfway.
Q&A
Can I make the dough ahead?
Yes. Wrap it well and refrigerate up to 24 hours.
Why does my dough bounce back when rolling?
It needs more resting time. Let it relax another 15 minutes.
Can I use cold water instead of hot?
You can, but the texture won’t be as soft and pliable.
Can I freeze them?
Freeze uncooked pancakes between parchment sheets. Cook from frozen.
How do I get more layers?
Roll the sheet thinner and spiral tightly without squeezing.
Can I bake them instead?
They won’t be as crisp, but you can bake at 220°C (425°F) for about 12 minutes.
What dip works best?
Yogurt-tahini sauce, lemon-garlic yogurt, or soy sauce mixed with olive oil and herbs.
Why are my pancakes greasy?
You may be using too much oil on the pan or inside the spiral. Use just enough to coat.
Can I make them gluten-free?
It’s difficult because the layers rely on gluten, but you can try a gluten-free blend with xanthan gum.
Can I add meat?
A thin layer of cooked minced chicken or shrimp can work, but use a very small amount so rolling doesn’t break.
Nutrition
(per pancake, approximate)
Calories: 170
Carbs: 25 g
Protein: 4 g
Fat: 6.5 g
Fiber: 1.5 g
Sodium: Depends on added salt
Conclusion
These Mediterranean Chinese Scallion Pancakes blend the crisp layers of traditional pancakes with bright herbs, olive oil, and warm spices. They’re satisfying without feeling heavy and work as a snack, appetizer, or side dish. The dough is simple, the filling is flexible, and the method is easy to master with a little practice. You can keep them classic, make them herb-heavy, add cheese, or lean into spice. They hold up well for reheating and freezing, so they’re handy for meal prep or quick snacks. If you want a pancake that balances comfort with freshness, this Mediterranean version is an easy and flavorful option.