We're continuing to grow food for our communities while maintaining the safety of our employees during COVID-19.
Learn more.

Chive Pancakes

Square Roots | 09.09.19

Chive pancakes, our twist on classic scallion pancakes, are a delicious way to savor this onion-y herb. While we normally advocate for the “chop, top, done” method of using chives, this recipe takes all that supercharged flavor and infuses it throughout the entire dish.

The flakey layers in chive pancakes come from repeated twisting, coiling, and rolling of the dough before frying. And while your dinner guests will be impressed by the complex flavors of this recipe, you’ll respond in all sincerity, “it was nothing!”

Square Roots Chive Pancakes

Chive Pancake Ingredients
  • 2 cups all-purpose flour

  • 1 cup boiling water

  • 1 cup (2 packs) chopped Square Roots chives

  • 2-3 tablespoons toasted sesame oil

  • ½ cup canola oil

  • Salt to taste

  • Black pepper to taste

Yield: 4 servings

Chili Dipping Sauce Ingredients
  • 1/4 cup soy sauce

  • 1/4 cup Chinese chinkiang vinegar or rice wine vinegar

  • 1/4 cup minced Square Roots Chives

  • 1 teaspoon minced ginger

  • 1 tablespoon Blank Slate Szechuan Chili Oil

  • Pinch of white sugar

Chive Pancakes Instructions
  1. Sift flour into bowl. Slowly and steadily add the boiling water while mixing with a spoon. Keep adding water until a ball of dough is formed. Quick tip: You can also do this step in a food processor, if you have one.

  2. Let the dough ball relax for 30 minutes under a damp cloth.

  3. Dust a flat surface with flour, and roll out the rested dough into a thin rectangle with a rolling pin.

  4. Brush dough with toasted sesame oil, sprinkle with 1 cup of Square Roots chives, and season with salt and pepper.

  5. Roll dough away from you into a tight, thin cylinder (like a jelly roll), and cut into four pieces.

  6. Taking one piece at a time, twist three times and then, starting at one end, wind roll onto itself to create a coil (like a cinnamon roll). Flatten the coil with the rolling pin into a 5-6 inch thin pancake.

  7. Over high heat, coat a non-stick pan with canola oil and pan-sear each pancake on both sides until crispy golden brown and cooked all the way through, 8-10 minutes.

  8. Transfer pancakes to a wire rack lined with paper or linen towels to cool before cutting into triangles.

  9. Sprinkle with more Square Roots chives, and serve right away with chili dipping sauce.

Chili Dipping Sauce Instructions

Whisk all ingredients in a bowl until evenly combined.

Next-Level Tips
  • Pop extras in the freezer, then reheat in the toaster oven.

  • Drizzle leftover dipping sauce on noodles, fried rice, or any Asian takeout.

Find Square Roots herbs at a store near you via our store locator and subscribe to our newsletter for more herb-y recipes and tips.

Recent Posts