Check out the recipe: www.allrecipes.com/Recipe/263821/Chef-Johns-Chinese-Scallion-Pancakes/

Chef John, I actually make some serious authentic scallion pancakes, I learned from the guy that used to sell them near our neighborhood in China when I was growing up. For more intense onion flavor, during the step where we cook the oil, add the white part(That's how we use the white part instead of waste or not using them) of the green onion in it, and cook the chopped white part for maybe a minute or two until they soften and you can smell the great fried onion flavor(That's how we actually taste the onion flavor, if only use the green part, we can barely taste any onion flavor). And pour the hot oil with onion into a bowl of flour. Don't cook the flour in the pan(Because there is still leftover moisture from the white part, cooking the flour in the oil with the white part will make the mixture clog up). And we want the thickness of the onion oil flour mixture to be similar to melted peanut butter(It is also very common, actually recommended, to add a little bit of ground Sichuan peppercorn in the mixture, gives it more salty, peppery, oniony flavor). The reason we cook the onion white part, you probably already know, because the white part is solid and thick, unlike the tip of the green part, only thin leafs. They will break the dough and make it impossible to roll the dough into thin pancakes(the thinner, the better onion pancakes taste). Next thing, is never add too much oil to the pan(maybe slightly oil it with a paper towl to get it started), you want the pancake to slowly cook in its own oil that is in the onion oil flour mixture. So the pancake won't taste like a fried pancake and becomes too greasy.

Chef John Rolling that green.... He's got the technique

This man gets to the point without too much fluff while adding humor and getting the job done. In the end even the clueless chef will end up with an excellent product.❤️

My son had me make these for his birthday treat for his class in second grade. (I used pre-made, frozen ones from the Chinese grocery store.) I didn't think it was a good idea, but he insisted. I couldn't believe that those kids actually tried them. And every time I ever saw them, they asked if I'd be bringing them the next year. And so every year for his third, fourth, and fifth grades I'd get out my pans and griddle and make twenty or more of them, and I never had a single one left over.

The Chinese word for roux is "hu", pronounced like "who". If you want to make a sinful version, my parents use lard instead of vegetable oil for that for the extra flavor and oomph. But you are the Constance Wu of your pancake roux.

As an Asian man living in the States. I grew up with this stuff. I suggest everyone give it a shot. It taste amazing for such a simple dish. I miss these type of food.

I appreciate the fork's honesty.

That looks really good! So simple, but SO delicious!

My (Taiwanese) mom always cooked these with an egg. You just fry and egg and then before it sets, put the (already cooked) pancake on top so they kinda fuse together. Kinda like a cross between a scallion pancake and a Dan Bing.

Chef John: "Around the outside." Me, immediately: Around the outside, around the outside.

Perhaps the best cooking on KZfaq. Great instruction garnished with ready humour. Love it.

This recipe is GR-RR-GRRREAT After all, you are the Kellog's Frosted Flake of your Scallion Pancake.

Just like how my grandmother makes them. Thanks for reppin the culture

Mainland Chinese here. Never thought I would learn Chinese traditional food from a non-Chinese. Very well done video and recipe. Thank you very much

Chef John doesn't disappoint. As soon as he said "around the outside" in my head I was saying "round the outside, round the outside".

i approve of this recipe. it's so similar to the one my own chinese mother has been using for years and years.

" You are the Black Stallion of your Chinese Scallion "

Man, I used to be so hooked on these when I lived in China. I'd stop and get them from a street vendor on my way to work in the morning. And you just buy it buy the pound. I'm partial to the one that has some kind of spicy sauce or something added to it. So good! Thanks for all the great videos Chef John!

Omg finally!!! This is my favorite Chinese street food and now you’ve finally made it! Thank you chef John!

I’m from Edmonton, Canada and we call these Green Onion Cakes! They’ve been proposed as the “official” dish of Edmonton. We serve them up with sour cream (Ukrainian influenced haha) and/or sambal oelek. You gotta try them with that combo!

Dear Chef John....I love these pancakes. I had made some like this in the past but hadn't made them in a while. So I made them today....however, you know how sometimes a coincidence can lead you to a great discovery? Well, just yesterday I had made your Caramel Chicken, one of our favorite dinners....and I had leftovers. Instead of making more rice tonight, we ate the Scallion Pancakes with it! The flavors of the chicken, the ginger etc and the crunchy pancakes which we used to scoop up the leftovers....it was a fantastic combination!!! Thanks for all your great recipes!

I know I'm late to the party, but oh, so glad to find this! I haven't had the scallion pancakes in so many years. Our local Chinese restaurant changed hands and the new owners didn't offer them anymore. Then...I got Lyme's disease and was told "No More Gluten" and couldn't eat them even if they did...Now, thanks to you and this recipe, I can make them at home!!!! Yay!!! I thank you so very much. Blessings!

I've been wanting to do this for the last 2 weeks, but didn't see a food video I trusted to follow. I'm happy Chef John did this.

Thank you. I’ve always wanted to know how to make Chinese scallion pancakes.

Yum! I think I've seen this "flatbread" used as a vehicle for fried egg and ham. Wonderful breakfast sandwich!

I had these in a restaurant in SF in the early 80s. They were served with a smooth peanut sauce, and they were out of this world delicious!

Love that you caught every small green into the dough.

6:20 "All the various things I've rolled out in my life I should specify in regards to dough this is probably the most fun thing to roll out." I laughed more than I shoud've

What a wonderful cooking tutorial, with lots of detailed information and humor. The end result looks and sounds delicious. Thanks for a SUPERB Job.

I LOVE Chef John!!!!! He GEWD!!!!!

You're the man, John! What a simple, yet brilliant recipe. Thanks!

I am violently allergic to all members of the onion and garlic family. So I tried making these without scallions - I used sesame seeds and a little bit of coarse salt instead. They came out delicious! Later I found that people do make them that way in China, but they call them something else.

Happy Lunar New Year! I think t's the Year of the Chinese Scallion Pancake! #yearofthedog

Love the Emeril quote. Very subtle. Great recipe, chef!

Thank you! One of my favorite foods of all time.

Chef Joooohn... another amazing dish. That sound test was everything!!! So, where are all the Chinese followers.... is it REALLY Chinese? Ha-ha! This looks delicious, Chef John.

*Happy Year of the Shaggy Dough.🤣*

Your food wisdom is a blessing to me.

I love making these. A lot of times I like to through in some small bay scallops, clams, or oysters! They're also really good with smoked fish.

anyone else focusing on his cadence and not what he is saying?

I have never wanted bread so much until now.

Yum! I love these dunked in sweet chilli sauce... Heaven

I can't believe this, I've been following you for a while now and I was making these from another recipe WHILE you posted this. Now I'm going to have to make them all over again!

This is the best flatbread known to man. If I never ate anything else I think I'd be happy. I mean I'd die of malnutrition for sure, but I'd be happy.

am i the only one that realizes after every sentence he raises the tone of his voice

I spent 15 years teaching English in Thailand. One of the classes I taught was at a vocational school, teaching cooking in English to students going on to work in the hospitality trade. There were many ethnically Chinese students in the North of Thailand, so I tried to cook recipes that I thought would appeal to them. One thing I like to cook was Green Scallion Pancakes. I never tried using a roux to brush on the dough, but I think I will the next time I make them.

Hi Chef John, This is my first time commenting on one of your videos. I have been living in China for about five years now and your recipes have helped me get through being homesick and also feed my wife and I. I am in my wife's hometown for the Chinese New Year and it made me think, "I wish Chef John, would post more videos of Chinese food." I opened up KZfaq and saw you posted this and it made my wife and her family so happy! They are going to have me make them tomorrow morning! Thanks Chef, and please keep the Chinese food coming!

My favorite utube chef

Very legit. Source: I am Chinese

beautiful, doesn’t even look greasy!

You never cease to charm me.

A "Shaggy" dough? So is it Boombastic?

In Edmonton, Alberta, Canada we call these green onion cakes and they are the best late night snack. It's kind of our specialty, paired with ginger beef.

Impressed by the authenticity. I'm Chinese and this recipe is identical to what my grandparents do, looks really great.

I am lulled into awe by this guys inflection and the end of his sentences.

Nicely seasoned cast iron pan. You should show how you season you pan

Who else rapped around the outside like three times before Chef john did ? Bahahaha. Great minds......

So many layers of deliciousness here!!!

I absolutely love scallion pancakes! Thanks for your recipe!

This would be good with sour cream and CAYENNE.❤️

We love this for breakfast in China with soy milk 😀

Love these! Didn't realize they were a flat bread, but that makes sense!

Made these an hour ago. You truly are a genius, chef John. I put a little too many onion, but that's fine. I am after all the Italian, of how I made my scallion.

those look so good and my stomach is growling

I want a big working counter like your's. My kitchen is small as heck.

Thank you for making this 2020 a bit easier, thank you for everything, thank you.

I love you Chef John! You make me smile 😊

Your inflection cadence is killing me smalls...

"we made the well for nothing!" LOL

Great vid. I've always kind of thought of these as a magic food, and never questioned how they are made. Really fun to watch. Thanks!

Chef John, You are the best. Content made with as much love as the recipes. A big thank you.

Chef when will you make Italian butter cookies??!

You are the Tim Allen of your pancake-with-scallion. The Drake, of your scallion pan-cake.

I love this pancakes ...could eat everyday ....when I was living in china , I often ordered in the restaurant at the beginning to the surprise of the locals ....

Yum, I'm going to try this, thanks chef John!

There is an indian flat bread Called Lachcha Parantha Which Is Very Similar To This U can Search For Kerala Parantha Its Layers Are More Visible And Flaky

Happy Chinese New Year 2u all remember you are the Italian stallions of these pancakes with scallions ??? 👨🏽‍🍳🤦🏽‍♂️🤷🏽‍♂️

Wow I grew up eating these but never knew how they were made. Thanks Chef John!

Chef John - You are the best!

OK strange...I've been looking up recipes for this all day and then you come out with this video.

What's a guy gotta do to get married to chef John around here

Chef John, you make me laugh with your sense if humour, thanks again for all your wonderful recipes.

Thank you so much for the subtitle! And a huge plus it's accurate sub, not just auto-generated one. As a non-English speaker, I find it hard to understand all the puns and words. This helps a lot. Massive thanks :)

This ain't the first time Chef John has rolled that green stuff.

Will do that but put some cheese in those

Never stop on KZfaq please!! So so funny and the best food ever!!!

Made the potstickers yesterday, now surfing your channel for another idea. THANK YOU CHEF JOHN!

I can hear my auntie yelling in Cantonese that you make them too thick. :)

that's a weird way to roll a joint

The first time I ever had these in a Chinese restaurant they were served with shaved parmesan and a side of hot chili oil. That's how I make them at home now, and it's the BEST. Highly recommend.

I've tried many onion cake recipes, and this one is the best, texture and flavor wise. My family agrees. Rolling tips were most helpful - I prefer these to the very thin onion cakes, which can be somewhat greasy and potato chip-like. Trickiest part is the heat setting - too hot and it doesn't cook through before it over browns; too low, and it's not crisp enough. I do better with a heavy bottom skillet rather than cast iron. And the wonderful dipping sauce makes all the difference. Delicious! Thank you!

I watched a 14 minute steven crowder ad for you, chef. Will you adopt me?

Would this method work as a cinnamon, butter, sugar pancake using a sweet dough?

Asian Shrimp Toast! I would love to know how to make it. This looks so good, and that fork scrape was SO satisfying because you just know that it's going to be delightfully crispy!

Spring onion pancakes were our favorite when living in Singapore! Thanks for the recipe.

Chef john's hairy arms give me life

chef john smokes blunts and/or joints, confirmed

I loved these as a kid, and still do today.

Thanks chef John made this on Chinese New Year!