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Pan-Fried Spelt Scallion Pancakes with Crisp Edges

Golden pan-fried spelt scallion pancake cut into wedges on a dark wood board, steam rising, sesame dipping sauce alongside.

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
Cook frying a coiled spelt dough disk in a nonstick skillet, scallion flecks visible against the pale golden crust.

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.
Two hands pulling a crisp scallion pancake wedge apart at a wooden table set with chopsticks and a small sauce bowl.
Prep Time 30 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 1.20
Calories: 249
Best Season: all_year_round
Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, Vegan, Vegetarian
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
  • 250 g light spelt flour (plus extra for dusting)
  • 1/2 tsp fine salt
  • 180 ml boiling water
    • Filling
  • 5 scallions (, thinly sliced; about 60 g)
  • 2 tbsp toasted sesame oil (for brushing)
  • 1/2 tsp fine salt
    • For Frying
  • 4 tbsp neutral oil (vegetable or avocado, divided)
    • Dipping Sauce (optional)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili oil (optional)
  • 1 clove garlic (minced; optional)
Instructions
    Make the Dough
  1. 1
    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.
  2. 2
    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.
    3. Shape the Pancakes
  3. 3
    Mix the sliced scallions with 1/2 tsp salt in a small bowl.
  4. 4
    Divide the rested dough into 4 equal pieces. Roll one piece into a thin 20 cm / 8-inch round on a floured surface.
  5. 5
    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.
  6. 6
    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.
    7. Pan-Fry
  7. 7
    Heat 1 tbsp of the neutral oil in a 26 cm / 10-inch nonstick skillet over medium heat until it shimmers.
  8. 8
    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.
  9. 9
    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.
  10. 10
    Keep finished pancakes warm in a 90 C / 195 F oven while you fry the rest.
    11. Serve
  11. 11
    Whisk the soy sauce, rice vinegar, 1 tsp sesame oil, chili oil, and garlic, if using, in a small bowl for the dipping sauce.
  12. 12
    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.
Keywords: spelt scallion pancakes, crispy scallion pancakes, pan-fried spelt pancakes, spelt flour recipe, chinese scallion pancake spelt

Equipment

  • mixing bowl
  • rolling pin
  • 26 cm / 10-inch nonstick skillet
  • pastry brush
  • bench scraper

Tips

  • Use boiling water so the dough stays soft and pliable instead of tough.
  • Roll dough to about 5 mm before coiling to build visible flaky layers.
  • Rest coiled dough briefly before the final roll so it flattens without tearing.
  • Fry one pancake at a time so the oil stays hot and the edges crisp evenly.
  • Press gently with a spatula halfway through frying to flatten air pockets.

Variations

  • Add 1 tsp toasted sesame seeds to the scallion filling for extra crunch and nutty flavor.
  • Swap scallions for thinly sliced leek greens when scallions are scarce or pricier.
  • Brush finished pancakes with chili oil instead of dipping sauce for a spicier bite.

Storage and Reheating

Store cooked pancakes in an airtight container in the fridge for 3 to 4 days, with a sheet of parchment between layers so they don't stick. Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to bring back the crisp edges.

For longer storage, freeze the rolled and coiled (uncooked) dough for up to 2 months. Thaw in the fridge overnight, then bring to room temperature for 10 minutes before rolling flat and frying.

Serving Suggestions

Cut the pancakes into wedges and serve warm with a small bowl of soy-vinegar dipping sauce on the side. A splash of chili oil in the sauce adds heat without changing the dough.

They work well alongside a simple stir-fry or a cold cucumber salad for a lighter meal. Cut smaller and stacked on a platter, they also make an easy shared appetizer.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-scallion-pancakes/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!