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China · Food

Sichuan Peppercorn Scallion Pancake

30 min
820 kcal
2 servings

By eatmundo · August 3, 2026

Sichuan Peppercorn Scallion Pancake🇨🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Flatbread & pastry44 recipes from 13 countries

These crispy, layered pancakes feature the numbing warmth of Sichuan peppercorns mixed with fresh, aromatic scallions. Each bite offers a satisfying crunch followed by a soft, chewy interior.

According to eatmundo's ingredient comparison, the closest dish to Sichuan Peppercorn Scallion Pancake from another cuisine is Gnocco Fritto (Italy): the two share 20% of their ingredients.

Ingredients

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2 servings

How to Make It

  • 1

    Mix 300g wheat flour with 180ml hot water to form a soft dough, kneading for 5 minutes until smooth.

  • 2

    Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.

  • 3

    Finely chop the 100g of scallions and mix with the 1 tsp salt and 0.5 tsp Sichuan peppercorn powder.

  • 4

    Roll the dough out into a large, thin rectangle, about 3mm thick.

  • 5

    Brush the surface with 2 tbsp sesame oil, then sprinkle evenly with the seasoned scallion mixture.

  • 6

    Roll the rectangle tightly into a log, then coil the log into a snail shape and flatten it out again gently.

  • 7

    Heat 3 tbsp vegetable oil in a skillet over medium heat and pan-fry the pancake for 3 minutes per side.

  • 8

    Cook until both sides are golden brown and crispy, then remove and cut into wedges to serve.

Frequently Asked Questions

What is a Sichuan Peppercorn Scallion Pancake?

A Sichuan Peppercorn Scallion Pancake is a savory Chinese flatbread made from wheat flour, scallions, sesame oil, and Sichuan peppercorn powder. Typically consumed as a street food snack or appetizer, it features a layered, flaky texture seasoned with the distinctive numbing spice of Sichuan pepper.

Why use hot water for the dough?

Hot water denatures the proteins in the flour, resulting in a softer, more pliable dough that is easier to stretch.

Can I substitute Sichuan peppercorn?

You can use black pepper, but you will lose the signature numbing flavor that defines the Sichuan style.

How do I get flaky layers?

The key is the rolling and coiling technique; each layer of oil and scallions creates a distinct, crispy layer when cooked.

What if the dough is too sticky?

Add a dusting of flour to your workspace, but avoid adding too much, or the pancake will become tough.

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