These Beef and Scallion Pancakes are a savory, handheld meal with a crispy exterior and tender, flavorful interior. They’re surprisingly simple to whip up and incredibly versatile for any occasion. The combination of juicy ground beef and fresh scallions makes these pancakes a truly satisfying comfort food.
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Why You’ll Love This Beef and Scallion Pancakes
- Texture Contrast: Crispy golden crust with a soft, savory interior.
- Savory Flavor: Well-seasoned beef and sharp scallions create deep umami taste.
- Simple to Make: Straightforward process with no fancy techniques required.
- Versatile Serving: Perfect for breakfast, lunch, or as a crowd-pleasing appetizer.
Ingredients & Tools
- 250 g ground beef (80/20 lean-to-fat ratio is ideal)
- 1 bunch scallions (about 6-8), thinly sliced
- 200 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp vegetable oil, for frying
Tools: A large mixing bowl, a medium skillet, a whisk, and a large non-stick or cast-iron frying pan.
Notes: Using fresh scallions and good quality soy sauce makes a difference. The sesame oil is non-negotiable for that authentic, nutty aroma.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This recipe comes together quickly once you start cooking. Having your scallions sliced, garlic minced, and beef measured out beforehand makes the process smooth and enjoyable.
- Don’t skip toasting the sesame oil. When you cook the beef with the sesame oil, you’re toasting it, which unlocks a much deeper, nuttier flavor compared to just drizzling it raw at the end. It’s a game-changer.
- What’s the best beef to use? I find an 80/20 ground beef works perfectly. You need a little bit of fat for flavor and juiciness, but you don’t want it to be too greasy. Leaner beef can result in a slightly drier pancake.
- How thin should I slice the scallions? Thinly! You want them to integrate seamlessly into the batter and beef, providing little bursts of flavor rather than large, crunchy pieces that might burn.
How to Make Beef and Scallion Pancakes
Step 1: Cook the Beef and Aromatics. Start by heating a medium skillet over medium-high heat. Add one tablespoon of vegetable oil, then crumble in the ground beef. Cook for about 4-5 minutes, breaking it up with a spoon, until it’s just browned but not completely cooked through. You’ll notice the color change from pink to brown. Now, add the minced garlic and grated ginger, and cook for another minute until incredibly fragrant. Stir in the soy sauce and toasted sesame oil, then remove the skillet from the heat. Stir in the sliced scallions, reserving a small handful for garnish if you like. Let this mixture cool slightly while you make the batter.
Step 2: Prepare the Pancake Batter. In your large mixing bowl, whisk together the all-purpose flour, salt, and black pepper. In a separate jug or bowl, whisk the eggs and milk until they are fully combined and uniform. Now, create a well in the center of your dry ingredients and pour in the wet mixture. Whisk everything together gently but thoroughly until you have a smooth, lump-free batter. It should be the consistency of a slightly thick pouring cream—not too runny, but not like a dough either.
Step 3: Combine Beef and Batter. This is where it all comes together. Pour the slightly cooled beef and scallion mixture, along with any juices from the skillet, directly into the batter. Use a spatula to fold everything together until the beef and scallions are evenly distributed throughout. You’ll see the batter turn a lovely speckled brown color. Don’t overmix; just make sure there are no big pockets of plain batter.
Step 4: Cook the Pancakes to Perfection. Place your large frying pan over medium heat and add the remaining two tablespoons of vegetable oil. Once the oil is shimmering hot—you can test it by dropping a tiny bit of batter in; it should sizzle immediately—it’s time to cook. For each pancake, ladle about a half-cup of the batter into the pan, gently spreading it out slightly into a round, about 1/2-inch thick. Don’t overcrowd the pan; cook 2-3 at a time depending on the size of your pan. Cook for 3-4 minutes on the first side, until the edges look set and the bottom is a deep golden brown. You’ll see little bubbles forming on the surface. Carefully flip and cook for another 2-3 minutes on the second side until equally golden brown and cooked through.
Step 5: Rest and Serve. As the pancakes finish cooking, transfer them to a wire rack set over a baking sheet. This prevents the bottom from getting steamy and soggy. Let them rest for a couple of minutes—this allows the interior to set fully and makes them easier to slice. They’ll be piping hot, wonderfully crisp, and ready to be devoured with your favorite dipping sauce.
Storage & Freshness Guide
- Fridge: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Flash freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a skillet or toaster oven to restore crispiness; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly acidic notes from a quick vinegar-based cucumber salad cut through the richness of the pancakes beautifully.
- Stir-fried greens with garlic — A side of bok choy or spinach quickly wilted with garlic adds a healthy, savory element that complements the main event.
- Steamed jasmine rice — For a more substantial meal, a fluffy bed of steamed rice is a classic and comforting pairing that soaks up any extra flavor.
Drinks
- Iced jasmine green tea — Its floral, slightly sweet character provides a refreshing and palate-cleansing counterpoint to the savory, umami-packed pancakes.
- A light, crisp lager — The carbonation and mild bitterness of a good lager work wonders to cleanse the palate between each delicious, savory bite.
- Ginger lemonade — The zingy, spicy-sweet combination of ginger and lemon is a non-alcoholic option that really highlights the flavors in the pancake.
Something Sweet
- Mango with sticky rice — The sweet, creamy mango and coconut-infused sticky rice offer a tropical finish that contrasts wonderfully with the savory meal.
- Lychee sorbet — A few scoops of light, floral lychee sorbet are incredibly refreshing and provide a clean, sweet ending without being too heavy.
- Fortune cookies and orange wedges — A simple, fun, and classic way to end the meal, with the bright citrus cleansing the palate perfectly.
Top Mistakes to Avoid
- Mistake: Adding the hot beef mixture directly to the batter. If the beef is too hot, it can start to cook the eggs in the batter on contact, creating weird, scrambled egg strands and a uneven texture. Let it cool for 5-7 minutes.
- Mistake: Flipping the pancakes too early. Impatience is the enemy of a good sear. Wait until the edges are fully set and you see bubbles on the surface before you even think about flipping. A premature flip leads to tearing.
- Mistake: Overcrowding the pan. This drops the pan temperature dramatically, causing the pancakes to steam instead of fry. You’ll lose that essential crispy crust. Give them plenty of space to breathe.
- Mistake: Using a batter that’s too thick or thin. A batter that’s too thick won’t spread, resulting in dense, undercooked centers. One that’s too thin will run everywhere and won’t hold the beef. Aim for that pourable but substantial consistency.
Expert Tips
- Tip: Let the batter rest for 10 minutes. After you’ve combined everything, just let the batter sit on the counter. This allows the flour to fully hydrate, resulting in a more tender pancake with a better texture.
- Tip: Use an ice cream scoop for perfect portions. For uniformly sized pancakes that cook at the same rate, a standard ice cream scoop is your best friend. It’s neat, quick, and ensures consistency.
- Tip: Keep finished pancakes warm in a low oven. If you’re cooking in batches, place your cooked pancakes on a wire rack set on a baking sheet in a 95°C (200°F) oven. This keeps them warm and crisp while you finish the rest.
- Tip: Get creative with your dipping sauce. While a simple mix of soy sauce and rice vinegar is great, try adding a dab of chili crisp, a squeeze of lime, or a teaspoon of hoisin sauce to create your own signature dip.
FAQs
Can I make the batter ahead of time?
You can, but with a caveat. You can mix the dry and wet ingredients separately the night before and keep them in the fridge. Combine them, along with the cooked beef, right before you plan to cook. Letting the complete batter sit for too long can cause the baking powder (if used) to lose its oomph and the scallions can make the batter a bit bitter over time.
Can I use a different type of meat?
Absolutely! Ground pork or chicken would work wonderfully here. For pork, the fat content is similar, so the method remains the same. With chicken, since it’s leaner, you might want to add an extra tablespoon of oil to the skillet when browning to keep the pancakes moist. The cooking times will be virtually identical.
My pancakes are burning on the outside but raw inside. What happened?
This almost always means your heat is too high. You’re creating a beautiful, dark crust before the heat has a chance to penetrate to the center. The fix is simple: reduce the heat to medium-low. It will take a minute or two longer per side, but you’ll be rewarded with a perfectly cooked pancake from edge to edge.
Can I freeze these pancakes?
You sure can! Let them cool completely after cooking, then place them in a single layer on a parchment-lined baking sheet to “flash freeze” for about an hour. Once solid, transfer them to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in a toaster oven or a 190°C (375°F) conventional oven until hot and crisp again.
What’s the best way to reheat leftovers?
Avoid the microwave if you want to preserve the crispy texture. It will make them soft and steamy. Instead, reheat them in a dry skillet over medium heat for a few minutes per side, or pop them in a toaster oven. This will bring back that wonderful exterior crunch.
Beef And Scallion Pancakes
Make delicious Beef and Scallion Pancakes with this easy recipe. Crispy outside, tender inside, and ready in 35 minutes. Get the full recipe now!
Ingredients
For the Ingredients
-
250 g ground beef (80/20 lean-to-fat ratio is ideal)
-
1 bunch scallions (about 6-8, thinly sliced)
-
200 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
2 tbsp soy sauce
-
1 tbsp toasted sesame oil
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
-
1/2 tsp black pepper
-
1/2 tsp salt
-
3 tbsp vegetable oil (for frying)
Instructions
-
Start by heating a medium skillet over medium-high heat. Add one tablespoon of vegetable oil, then crumble in the ground beef. Cook for about 4-5 minutes, breaking it up with a spoon, until it’s just browned but not completely cooked through. You’ll notice the color change from pink to brown. Now, add the minced garlic and grated ginger, and cook for another minute until incredibly fragrant. Stir in the soy sauce and toasted sesame oil, then remove the skillet from the heat. Stir in the sliced scallions, reserving a small handful for garnish if you like. Let this mixture cool slightly while you make the batter.01
-
In your large mixing bowl, whisk together the all-purpose flour, salt, and black pepper. In a separate jug or bowl, whisk the eggs and milk until they are fully combined and uniform. Now, create a well in the center of your dry ingredients and pour in the wet mixture. Whisk everything together gently but thoroughly until you have a smooth, lump-free batter. It should be the consistency of a slightly thick pouring cream—not too runny, but not like a dough either.02
-
Pour the slightly cooled beef and scallion mixture, along with any juices from the skillet, directly into the batter. Use a spatula to fold everything together until the beef and scallions are evenly distributed throughout. You’ll see the batter turn a lovely speckled brown color. Don’t overmix; just make sure there are no big pockets of plain batter.03
-
Place your large frying pan over medium heat and add the remaining two tablespoons of vegetable oil. Once the oil is shimmering hot—you can test it by dropping a tiny bit of batter in; it should sizzle immediately—it’s time to cook. For each pancake, ladle about a half-cup of the batter into the pan, gently spreading it out slightly into a round, about 1/2-inch thick. Don’t overcrowd the pan; cook 2-3 at a time depending on the size of your pan. Cook for 3-4 minutes on the first side, until the edges look set and the bottom is a deep golden brown. You’ll see little bubbles forming on the surface. Carefully flip and cook for another 2-3 minutes on the second side until equally golden brown and cooked through.04
-
As the pancakes finish cooking, transfer them to a wire rack set over a baking sheet. This prevents the bottom from getting steamy and soggy. Let them rest for a couple of minutes—this allows the interior to set fully and makes them easier to slice. They’ll be piping hot, wonderfully crisp, and ready to be devoured with your favorite dipping sauce.05
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