Savory scallion pancakes are a Chinese take-out classic, and are usually accompanied by a zesty ginger-infused soy sauce for dipping. In this recipe, the simple pan-fried flatbread is given extra flavor and a burst of bright color from our Ground Turmeric.

Prep time: min

Cook time: min

Total time: min

Scallion Pancakes with Turmeric
Copyright Recipe © 2016 Woodland Foods


Makes 4 pancakes

  • 2 Cups All-Purpose Flour, plus extra for dusting

  • 1 1/2 Teaspoons Ground Turmeric

  • 1 Cup Boiling Water

  • 1/4 Cup Toasted Sesame Seed Oil

  • 2 Cups Thinly Sliced Scallions

  • 1/4 Cup Vegetable Oil

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 2 Tablespoons Soy Sauce

  • 2 Tablespoons Rice Wine Vinegar

  • 1 Tablespoon Chopped Fresh Cilantro

  • 1/2 Teaspoon Grated Fresh Ginger

  • 2 Teaspoons White Sugar


  1. Place flour and Ground Turmeric in food processor. With processor running, slowly drizzle in about 3/4 cup boiling water. Process for 15 seconds. If dough does not come together and ride around blade, drizzle in more water, 1 tablespoon at a time, until it just comes together. Transfer to floured work surface and knead a few times to form smooth ball. Transfer to bowl, cover with damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in refrigerator.

  2. Divide dough into four even pieces and roll each into smooth ball. Working one ball at a time, roll out into disk, roughly 8-inches in diameter, on lightly floured surface. Paint very thin layer of sesame oil over top of disk using pastry brush. Roll disk up like jelly roll, then twist roll into tight spiral, tucking end underneath. Flatten gently with hand, then re-roll into 8-inch disk.

  3. Paint dough with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like jelly roll again. Twist into spiral, flatten gently, and re-roll into 7-inch disk. Repeat steps two and three with remaining pancakes.

  4. Heat oil in 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is even golden brown, about 2 minutes. Carefully flip with spatula or tongs (be careful not to splash oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to paper towel-lined plate to drain and season with salt. Repeat with remaining pancakes.

  5. Mix soy sauce, vinegar, ginger, cilantro and sugar in small bowl. Serve as dipping sauce for pancakes.