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Taiwanese Flaky Scallion Pancakes

8 pancakes

2 hours plus 24 hour overnight rest

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These flaky scallion pancakes are similar to Malaysian or Indonesian roti and are rich in flavor yet light because of the many delicate layers. You'll need a large, smooth table or countertop for working. The pancakes are best when the dough is made and refrigerated a day ahead, but they can be shaped and frozen, then thawed and cooked just before serving. To do so, once the pancakes have been pressed into 8-inch ovals, freeze them in a single layer on baking sheets lined with lightly oiled kitchen parchment. Freeze until solid, then stack between sheets of lightly oiled parchment and place in a large zip-close bag. Seal and freeze for up to a month. When ready to cook, thaw on the parchment liners just until pliable, then cooked as directed.




Don't use all-purpose flour. Bread flour is essential for a dough that can be stretched paper-thin. Don't worry if the dough forms a few tears or holes as you stretch it; they won't matter in the finished pancakes. Don't skimp on the oil used on the countertop; a thin but thorough coating is required.

2 hours

plus 24 hour overnight rest


  • 1

    large egg

  • 580

    grams (4¼ cups) bread flour, plus more for dusting


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Kathleen N.
January 2, 2023
It is one of the best dough recipes I've done from Milk Street. It's a process getting the correct technique of stretching and buttering the dough. The flavor and texture of the pancakes is worth the effort.
Amy J.

Milk Street has many, many delicious recipes that I have made but this recipe has to be in the top 5 best recipes of all time and maybe my favorite. It takes some time to make but it is sublime.

Myrna A.

Omg- this recipe is just like what i have had in the restaurants- flakey, thin , and delicious. Another winner. Thank you.

Megan W.

If there is no leavening agent in this recipe, why put it in the fridge overnight? Couldn't you skip that step or at least shorten it to a few hours?

Lynn C.

Hi Megan -

We tested a bunch of different resting times and found that, in order to be able to get the dough paper thin, we really needed the overnight rest to fully relax the gluten and allow the dough to be easily manipulated by hand.

The Milk Street Team

Christopher G.

Can these be made ahead and reheated? If so, what is the best method?

Lynn C.

Hi Christopher -

We think these are best when served freshly-made. If you are making them just a bit ahead, you could keep them warm in a very low oven until serving (for example, if you wanted to make them prior to guest's arriving). But we wouldn't recommend making them ahead otherwise since they will dry out and become stale quickly.

The Milk Street Team

John H.

I have tried other Green Onion Cake recipes and this is by far the best. It does take time but is well worth it.