🇨🇳 China · Food
Sichuan Peppercorn Scallion Pancake
By eatmundo · August 3, 2026
🇨🇳 CNThese 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.
Ingredients
check them off as you prepareHow 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
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.
