For the pancake dough:
- 250g plain flour
- 240ml boiling water
- 2 tbsp vegetable oil
- 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
- 2 tbsp sesame oil
- 100g thinly sliced spring onions, from about 4 whole spring onions
For the dipping sauce:
- 100ml light soy sauce
- 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- ½ tsp fresh ginger, grated
- 1 tsp sesame oil
- 2 tsp spring onions, thinly sliced
- ¼ tsp garlic, minced
- Pinch of sesame seeds
To make the pancake dough:
- Combine flour, maple syrup and boiling water in a large bowl and stir until a mass of dough forms.
- Transfer the dough to a lightly floured surface and knead until smooth, slightly tacky ball forms.
- Transfer dough ball to a medium bowl and cover with a kitchen towel or cling film. Leave to rest for 30 minutes at room temperature or up to overnight in the fridge.
- Meanwhile, mix vegetable oil and sesame oil together in a small bowl.
- Separate dough into four equally sized balls.
- Roll one ball at a time into an 8-inch disk and brush with a thin layer of the oil mixture, then sprinkle ¼ of the sliced spring onions.
- Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll.
- Using the palm of your hand, flatten the spiral, then roll out again into an 8-inch disk.
- Brush the top with another thin layer of oil mixture.
- Repeat with remaining dough balls.
- Pour some vegetable oil into an 8-inch pan over medium-high heat and gently add the first pancake.
- Cook until golden on one side.
- Flip and cook until golden on the other side, about 2–3 minutes per side.
- Remove to paper-towel lined plate and season immediately with salt.
- Repeat with the remaining pancakes, adding more oil if necessary.
- Cut pancakes into triangles and serve with dipping sauce and a sprinkle of sesame seeds.
To make the dipping sauce:
- Whisk soy sauce, maple syrup, ginger, garlic and sesame oil together in a small bowl.
- Leave to stand 10–15 minutes for the flavours to mix and then whisk again.
- Sprinkle with sliced spring onions.
Perfect for starters and brunches, these Asian-inspired spring onion pancakes are crispy, comforting and incredibly easy to make!
The dough is made from a handful of pantry essentials, with a splash of pure maple syrup complementing the natural sweetness of the spring onions. The pancakes are accompanied by their own dipping sauce, blending the savoury flavours of soy sauce and garlic with fresh ginger and some more maple syrup. Essentially a crispy flatbread, these scallion pancakes are great for sharing with the family – but don’t expect them to last long!
If you enjoyed making these pancakes and are looking for other similar recipes, you can find some of our other featured dishes below.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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