Scallion Pancakes

Nothing better than faking some take out food at home, and these homemade scallion pancakes are so easy you may make them every time you want takeout. Adapted from Gwyneth Paltrow’s cookbook, It’s All Good.

Homemade Scallion Pancakes 

 Serves 4-6 as appetizers

Shopping List

  • 1 1/4 cup all purpose flour
  • 1 tablespoon (eye ball it) toasted sesame oil
  • 1 1/4 cups ice water
  • Heavy pinch of sea salt
  • 1 cup of chopped scallions
  • Coarse sea salt or pink Himalayan sea salt for sprinkling

*Paltrow’s cookbook has many low gluten/gluten free options which is why the original recipe calls for brown rice and spelt flour instead of all purpose.


Whisk the dry ingredients together in a large bowl (flours, salt). Add in the oil and stir. Next pour in the ice cold water (without the ice) and stir until moistened. Go ahead and throw the scallions in the bowl + fold until incorporated

Preheat oven to 225 degrees.

Heat a pan on medium low and add some oil (I used grapeseed oil) to coat the bottom of the pan.  Using a cookie scoop, pan fry the vegetable pancakes about 4-5 at a time, making sure not to over crowd the pan. Flip after about 2-3 minutes checking to ensure they aren’t burning. Repeat on the other side and sprinkle a nice dose of coarse sea salt on top. Keep on a tray in a 225 degree oven to stay warm. Serve warm!