Thank you so much Natacia for your kind words. Hope you’ll find more to try!

So happy to hear that, Sabine!

Amazing, thank you!

Whole wheat flour absorbs more water and has less gluten, which can make the dough tough. If you’d like to try it, you can use about 30% whole wheat and 70% all-purpose flour, along with a bit more water to improve hydration. The texture will be different from the classic scallion pancakes though. Happy cooking, Judy!

So happy to hear you enjoy it! This recipe isn’t suitable for baking. However, I have another two recipes using the same ingredients: Oven-baked Scallion Bread, Pan-baked Scallion Flatbread. Have a try!

Hi Laura! Thank you for trying the recipe and sharing your experience. I’m sorry to hear it didn’t work out as expected, but I’d love to help! For the thin pancakes, when rolling out the dough, try lifting it up and rotating it a few times instead of rolling it all the way to the desired shape in one go. Dusting your surface lightly with flour can also help prevent sticking.
For the thick pancakes being undercooked in the middle, it’s usually a matter of heat control. After initially heating the oil over high heat, reduce the heat to medium before adding the pancakes. Covering the skillet is also essential, as the steam that builds up inside will cook them through. I hope these tips make your next attempt smoother. Don’t hesitate to ask if you have more questions. Happy cooking!”