Crispy spelt scallion pancakes start with a simple hot-water dough. No yeast, no long rise, just flour, salt, and boiling water stirred together in a few minutes.
Spelt flour gives the crumb a light, nutty flavor. The layers still turn shatter-crisp once they hit the hot skillet, so you get the same pull-apart texture as the classic version.
A short rest is all the dough needs before rolling, brushing with sesame oil, and coiling in the scallions. One thing to watch: rolling the coils too thick keeps the center doughy instead of flaky, so aim for about 5 mm before frying.
A neutral oil in a 26 cm / 10-inch skillet gets the edges deep gold in 3 to 4 minutes a side. Serve them warm, cut into wedges, next to a small bowl of soy-vinegar dipping sauce.
Why You’ll Love This Recipe
- Spelt flour adds a nutty flavor to each pancake
- Shatter-crisp edges from a simple hot-water dough
- No yeast, no proofing, ready in under 90 minutes
- Dough can be made ahead and fried when needed
Ingredient Notes
- light spelt flour: Gives a softer, more pliable dough than whole grain spelt. Whole grain spelt works too but needs a splash more water.
- boiling water: Hydrates the flour just enough to keep the dough soft without overworking the gluten.
- scallions: Use both the white and green parts for balanced flavor and color flecks through the layers.
- toasted sesame oil: Brushed between the rolled layers, this is what creates the flaky, pull-apart texture.
- neutral oil for frying: A mild oil like avocado or vegetable oil handles medium heat without smoking or overpowering the scallions.
Pan-Fried Spelt Scallion Pancakes with Crisp Edges
Description
This scallion pancake swaps regular flour for spelt, giving each bite a nuttier crumb under a pan-fried crust that shatters at the edges.
Ingredients
Dough
Filling
For Frying
Dipping Sauce (optional)
Instructions
Make the Dough
- Whisk 250 g spelt flour and 1/2 tsp salt in a mixing bowl. Pour in 180 ml boiling water while stirring with a spoon until a shaggy dough forms.
- Once cool enough to handle, knead the dough on a lightly floured surface for 4 to 5 minutes until smooth. Cover with a kitchen towel and rest for 30 minutes.
Shape the Pancakes
- Mix the sliced scallions with 1/2 tsp salt in a small bowl.
- Divide the rested dough into 4 equal pieces. Roll one piece into a thin 20 cm / 8-inch round on a floured surface.
- Brush the round with sesame oil and scatter with a quarter of the scallion mix. Roll it up tightly into a log, then coil the log into a snail shape and tuck the end underneath.
- Flatten the coil with your palm, then roll it out again into a 15 cm / 6-inch disk, about 5 mm thick. Repeat with the remaining dough pieces.
Pan-Fry
- Heat 1 tbsp of the neutral oil in a 26 cm / 10-inch nonstick skillet over medium heat until it shimmers.
- Add one pancake and fry for 3 to 4 minutes until the underside is deep golden brown. Flip and fry the other side for 3 to 4 minutes, pressing gently with a spatula to flatten any air pockets.
- Transfer the cooked pancake to a rack or a plate lined with paper towel. Wipe the skillet if needed, add another 1 tbsp oil, and repeat with the remaining pancakes, frying one at a time so the oil stays hot.
- Keep finished pancakes warm in a 90 C / 195 F oven while you fry the rest.
Serve
- Whisk the soy sauce, rice vinegar, 1 tsp sesame oil, chili oil, and garlic, if using, in a small bowl for the dipping sauce.
- Cut each pancake into wedges and serve warm with the dipping sauce alongside.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 249kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Sodium 380mg16%
- Potassium 120mg4%
- Total Carbohydrate 44g15%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 8g16%
- Vitamin A 200 IU
- Vitamin C 3 mg
- Calcium 20 mg
- Iron 1.5 mg
- Vitamin E 2 mg
- Vitamin K 15 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Phosphorus 90 mg
- Magnesium 25 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the dough at least 30 minutes so it rolls without tearing.
- Roll to about 5 mm thickness for visible flaky layers.
- Fry one pancake at a time to keep the oil hot.
- Keep fried pancakes warm in a 90 C / 195 F oven while frying the rest.
