Scallion Pancakes With Apricot Tamari Chili Sauce

Apr 01, 2020

All photographs by Christine Moss

It’s no surprise that with a little extra time on her hands Chef Moss can be found in her kitchen — here she shares a favorite recipe for Scallion Pancakes


Now with more time than ever spent at home — how are you filling those hours (and your bellies)? Hopefully with things that nourish you. Here is a recipe that takes a bit of time to prep, create and cook, yet only moments to eat and enjoy! This recipe for Scallion Pancakes with Apricot Tamari Chili Sauce is a favorite of mine, requires few ingredients, a bit of attention and an abundance of love. Let’s celebrate the diversity of each other’s cultures through food and creativity in our kitchens.

I’ve included several photos to demonstrate the rolling and flattening technique. 


Ingredients for the Pancakes:

  • 2 ½ cups flour
  • 1 TBSP toasted sesame oil
  • ⅓ cup vegetable oil
  • 3 cups thinly sliced scallions
  • 1 cup hot water
  • 1 tsp salt


Directions for the Dough:

Sift the flour into a mixing bowl with the salt. Make a well in the center and add the hot water. Mix together until a dough is formed and then turn out onto a floured surface.

Knead the dough for about 6-7 minutes.

Divide the dough into 8 pieces and roll into balls.

Coat with a little vegetable oil and cover with plastic wrap.

Let the dough rest for about 1 hour. 


Directions for the Pancakes:

Mix the toasted sesame oil with the vegetable oil in a small bowl and set aside.

Roll out one of the dough balls on a floured surface until it is a thin circle, about 10” in diameter.

Using a pastry brush, brush the surface of the dough circle with the toasted sesame oil mix.

Sprinkle the surface with some of the sliced scallions. Roll the dough and scallions away from you into a cigar shape.

Then roll the cigar shape into a cinnamon roll or snail shaped circle. Flatten the roll with the heel of your hand or tap it flat with the rolling pin. Set aside and repeat with the rest of the pancakes. Use parchment paper in between the pancakes if you stack them. Cover with some plastic wrap until they are all rolled out.

Heat a griddle or skillet with vegetable oil and fry each pancake for 5-6 minutes on each side until thoroughly cooked and a little crispy on the edges.

Slice into quarters and serve with Apricot Tamari Chili Sauce


Apricot Tamari Chili Sauce 


  • ½ cup apricot preserves
  • ¼ cup maple syrup
  • ½ cup tamari
  • ½ cup water
  • 1 TBSP red chili flakes
  • 1 TBSP toasted sesame oil



Place all of the ingredients except for the chili flakes into a blender. Blend until thoroughly mixed together. Add the chili flakes and blend for another 30 seconds.

Store in an airtight container in the refrigerator.

 — Christine Moss, Chef, The Garden Café Woodstock


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