Pumpkin Scallion Pancakes
These irresistible flaky pumpkin scallion pancakes are crispy on the outside and filled with thin layers of flaky dough. With each bite, you’ll get pumpkin, scallion, curry, shallot, garlic, and ginger flavor. The pumpkin scallion pancakes pair well with a sweet chili sauce.I prefer pan frying scallion pancakes in a cast-iron pan because I think the pancakes are crispier on the outside. Check the notes for make-ahead and freezer directions.
Servings: 4 pancakes
- 300 grams all-purpose flour (see note 1)
- 1 teaspoon salt (2g, see note 2)
- 1 tablespoon sugar (12g)
- 1 teaspoon mild curry powder (3g, see note 3)
- 85 grams 1/3 cup pumpkin puree at room temperature (see note 4)
- 120 grams 1/2 cup very warm water somewhere between 115ºF to 130ºF
- 1/2 cup sliced scallions (35g)
- 1/2 cup finely diced shallots (80g)
- 2 tablespoons safflower or canola oil plus more for making and frying pancakes
- 1/8 teaspoon curry powder
- 2 tablespoons minced garlic (15g)
- 2 tablespoons minced ginger (15g)
- sesame oil
Dipping Sauce (See note 5 for vegan option)
- 1/3 cup honey (115g)
- 1/3 cup + 1 tablespoon water divided
- 3 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon chili flakes
- 3/4 teaspoon cornstarch
- large mixing bowl or stand mixer
- large fork
- damp towel or lid for bowl
- large chopping board
- rolling pin
- large cast-iron or nonstick skillet at least 10 inches wide
- cooling rack
Add all the dry ingredients to a large mixing bowl. Use a whisk to mix the dry ingredients together. Don’t skip this step as the curry powder won’t be evenly distributed otherwise and your dough will be streaky. Then, add the pumpkin puree and very warm water, anywhere between 120ºF to 130ºF. The warm water will allow you to roll out the dough more thinly later.
Using a fork, stir the wet and dry ingredients together, until it looks like the liquids have absorbed into the flour. Then, use your hands to gather all the shaggy bits of dough into a large lump. Try to squeeze the dry flour into the lump of dough. When you have nearly worked all the loose flour into the dough, turn everything out onto a work surface. Knead the dough for 3 to 4 minutes. The dough shouldn’t be overly sticky. If it is, add another tablespoon of flour. If the dough seems very dry, add water 1 teaspoon at a time.
Shape the dough into a ball. The outside won’t look completely smooth and that’s okay. Place the ball of dough in a small bowl and cover it with a damp towel, silicone lid, or plastic wrap. Let the dough rest for 30 to 45 minutes. Letting the dough rest will allow you to roll out the dough more easily later on.
While the dough is resting, prepare the filling. In a skillet, heat 1 tablespoon of oil over medium heat. Cook the shallots in the heated pan for about 2 minutes, until they soften. Turn off the heat and transfer to a bowl. Toss them with 1/8 teaspoon curry powder.
Add the remaining tablespoon of oil into the pan. Add the garlic and ginger to the pan and sauté for 30 seconds to 1 minute. Transfer the garlic and ginger to another bowl.
Make Dipping Sauce
Add the honey, 1/3 cup water, rice vinegar, garlic, salt, and pepper flakes into a saucepan. In a small bowl, mix the cornstarch with the remaining tablespoon of water to make a cornstarch slurry. Set the cornstarch slurry aside.
Heat the saucepan and bring everything to boil. Give the cornstarch slurry a stir and add it to the saucepan. Mix the contents of the saucepan. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Let the sauce cool before transferring to a dipping bowl.
Take the rested dough out of the bowl and knead it a few times. Divide the dough into 4 equal pieces, of about 125 to 130 grams. Leave one piece of dough out and place the remaining three back into the bowl. Cover the bowl with a damp towel or a silicone lid.
Lightly grease a large chopping board or the counter with canola or safflower oil. You’ll be rolling out the dough into a large rectangle.
Shape the dough into a rough oval shape. Then roll out the dough into a large, thin rectangle, about 16.5 x 12.5 inches. The dough might retract a little when you initially roll out the dough. Just be patient. The dough will flatten as you roll it out.
Spread a thin layer of sesame oil over the rolled out sheet of dough. Spread about 1/4 of the sautéed shallots, garlic and ginger over the dough rectangle. Then, sprinkle a small pinch of salt and about 1/4 of the scallions over the dough.
Make an envelope fold with the dough. Take a long edge of the dough rectangle and fold it a third of the way towards the center. Next, grab onto the opposite side of the dough rectangle and fold it down so that the dough overlaps the other two layers. Fold the thinner rectangle of dough in half and gather the dough like it’s a long rope. Starting from one end of the dough rope, roll the dough into a coil. The coil doesn’t need to be tight. Transfer the coiled up dough to a plate.
Roll out, fill, and coil up the remaining 3 pieces of dough.
Take a piece of coiled up dough and flatten it gently with the palm of your hand. Using a rolling pin, roll out the dough into a flat circle of about 7 inches in diameter. Sometimes, the edges of the pancake curl up immediately. That is particularly true if you try to flatten the dough you just coiled up. If that happens, lay your rolling pin over the curled edges and let the dough sit for 15 seconds. Then roll it out again.
After rolling out the first pancake, heat a large cast-iron or nonstick pan with about 1 1/2 tablespoons of oil over medium heat. Swirl the oil around the pan to coat the entire surface. Carefully transfer the pancake into the pan.
While the first pancake is pan-frying, roll out another coiled piece of dough into a pancake.
Pan fry the pancake for 2 to 3 minutes, until golden. Use tongs to flip the pancake over and pan fry the other side for another 2 minutes, until golden brown. The first pancake usually takes a longer time to pan fry because the pan is still heating up. Once both sides of the pancake are golden brown, transfer the pancake to a cooling rack. I don’t like resting the pancakes on a plate because the pancakes tend to steam up under the bottom side.
Pour another 1 to 1 1/2 tablespoons of oil into the pan and swirl it around. Pan fry the second pancake. Continue rolling out and cooking the remaining pieces of dough.
Serve the pancakes whole or slice them into smaller pieces. They taste great with the sweet chili dipping sauce!
- I always weigh the flour when I’m making dough because it’s much more accurate. If you are measuring the flour by volume, use the spoon-and-sweep method to measure 2 1/2 cups of all-purpose flour. You’ll need to fluff the flour with a fork and spoon the flour into a measuring cup before leveling off the excess on the top. Do not tap the measuring cup on your counter to try to pack in more flour. Some people like to use the dip-and-sweep method, which I find more inconsistent. With this method, you fluff the flour with a fork, then dip your measuring cup directly into the bag of flour. 300 grams of flour will be about 2 cups + 1 tablespoon of flour. Can you see how big the difference is if you used the spoon-and-sweep vs the dip-and sweep method?
- I generally use kosher salt for all my cooking.
- You can typically find yellow curry powder in the spice aisles of grocery stores. If you can’t find any, use the following spice blend: 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/8 teaspoon turmeric, 1/8 teaspoon ground ginger, 1/8 teaspoon garlic powder/granulated garlic, and 1/8 teaspoon ground black pepper.
- If you are using refrigerated pumpkin puree, warm it up before making the dough. I usually stick the pumpkin puree in the microwave and heat it up for 30 seconds. You can also use butternut squash or sweet potato puree instead of pumpkin.
- Vegan Option of Dipping Sauce: You can substitute the honey with agave or light brown sugar.
- Making Dough Ahead: Right after you knead the dough, wrap it in plastic or put it in a small container. Transfer the dough to the fridge. The dough will keep for 2 days. If the chilled dough is difficult to work with, let the dough sit on your counter for 15 minutes before rolling it out.
- Freezing Pancakes: You can freeze cooked pancakes. If you stack them up in the freezer, separate the pancakes with parchment paper. When you’re ready to eat them, place the frozen pancakes on a baking sheet and bake at 350ºF for 12 to 15 minutes. You don’t need to defrost the pancakes beforehand, and you don’t need to line the baking sheet with parchment.
Serving: 1pancake | Calories: 519kcal | Carbohydrates: 68g | Protein: 9g | Fat: 24.2g | Saturated Fat: 3.5g | Sodium: 589mg | Fiber: 3.9g | Sugar: 6g