Little Sunny Kitchen · by Diana★ 5.0 (4)
Chinese Scallion Pancakes Recipe
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 17%
CARBS 45G58% OF CAL
7G FIBER0G ADDED0G INTRINSIC38G OTHER0G TOTAL SUGAR
FAT 10G28% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-chewy Chinese flatbread infused with green onion and five-spice. Flaky, savory, and addictive—serve warm as an appetizer or light lunch.
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Nutrition & ingredients
Ingredients
serves 4- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- 2 cups (500ml) hot water
- 2 tablespoons sesame or neutral oil (for the filling)
- ½ cup scallions (thinly sliced)
- ½ teaspoon Chinese five spice (optional)
- ¼ teaspoon white pepper (optional)
- 2 tablespoons neutral oil (for frying)
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 17%
CARBS 45G58% OF CAL
7G FIBER0G ADDED0G INTRINSIC38G OTHER0G TOTAL SUGAR
FAT 10G28% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 297mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.