A fragrant savoury pancake with a hit of shallot and chilli, balanced with a sweet chilli and sesame dipping sauce.






Skill level

Average: 2.9 (6 votes)


  • 1 cup (240 ml) flour
  • 2 tbsp (30 ml) cornstarch
  • ½ tsp (2.5 ml) salt
  • 1 garlic clove, grated
  • 1 red chili, thinly sliced
  • 1 egg, lightly beaten
  • 1 cup (240 ml) cold sparkling water
  • 8 spring onion (scallion), trimmed, cut in half lengthwise, and then in half width-wise
  • 1 carrot, grated
  • vegetable oil, for cooking

Dipping sauce

  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) sesame oil
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) honey
  • 1 tsp (5 ml) toasted sesame seeds
  • 1 garlic clove, grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 2 large pancakes, can serve 4 people.

1. In a bowl, mix together flour, cornstarch, salt, garlic, and red chili. Add the egg and mix in. Slowly add the sparkling water and mix in.

2. Add vegetable oil to a large pan pan. Lay half the scallions in the pan and sprinkle half the carrot over the top. Pour half the batter over top. Cook for 2 minutes. Flip and cook another 2 minutes. Remove to a plate. Cut into wedges. Repeat with remaining ingredients.

3. To make the dipping sauce, in a small bowl, whisk together soy sauce, sesame oil, rice vinegar honey, sesame seeds, and garlic.

4. Serve green onion pancakes warm with the dipping sauce on the side.