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These Asparagus and Scallion Pancakes are everything you want in a springtime dish—simple, satisfying, and full of flavor. Serve them hot with the dipping sauce for a snack, lunch, or light dinner.
These Asparagus and Scallion Pancakes are crisp on the edge, savory, and packed with fresh spring vegetables. Inspired by Korean-style pancakes (pajeon) and also by Ottolenghi Flavor cookbook, this version gets a seasonal upgrade with tender asparagus spears and a punch of flavor from chili sauce and cilantro. Serve them hot off the skillet with a simple, tangy dipping sauce that brings everything together beautifully.
Why You’ll Like This Recipe
1. You get a golden, crisp-on-the-edge pancake with just the right amount of chew from the rice flour.
2. It’s a fantastic way to highlight spring produce like asparagus and scallions.
3. The batter is quick and foolproof—no resting or special techniques needed.
4. Chili sauce adds bold flavor without needing extra seasoning.
5. The dipping sauce is sweet, salty, and just a little tangy—perfect with the crispy pancakes.
Ingredients and Substitutions
1. All-purpose flour – Provides structure and crispness. I haven’t tried with a gluten-free 1:1 baking flour so I’m not sure how it will turn out with that
2. Rice flour – Adds a delicate crunch. Don’t skip this—it makes the texture lighter and crispier.
3. Baking powder – Helps puff up the batter slightly.
4. Egg – Binds the batter. I haven’t tried this myself, but you may try to use flax egg by combining 1 Tbsp ground flaxseed + 3 Tbsp water for a vegan option, though the texture most likely will be softer and denser
5. Sriracha or chili sauce – Adds heat and depth. Use sambal oelek, hot sauce, or your favorite chili paste instead.
6. Ice-cold water – Cold water creates a lighter texture and prevents gluten overdevelopment.
7. Cilantro – Adds brightness. Sub with chopped green herbs like parsley, Thai basil, or omit if preferred.
8. Asparagus – The star spring vegetable.
9. Green onions (scallions) – Provide a mild onion flavor. You can use leeks or chives if you don’t have scallions.
10. Neutral oil – For crisp frying. Use avocado, grapeseed, or canola oil.
11. Soy sauce – Use tamari for a gluten-free version.
12. Honey – Sub with maple syrup or agave for a vegan option.
13. Rice vinegar – Adds acidity. Apple cider vinegar or white wine vinegar also work.
14. Garlic – Fresh is best, but you can use 1/4 tsp garlic powder if needed.
15. Toasted white sesame seeds – Optional, but they add a nice toasty flavor.
Asparagus Scallion Pancakes
Ingredients
For the Pancakes:
- 135 g all-purpose flour
- 60 g rice flour
- 1 tsp baking powder
- ½ tsp salt or more to taste
- 1 egg
- 3 Tbsp sriracha or other chili sauce see notes
- 325 g ice-cold water
- ¼ cup fresh cilantro leaves finely chopped
- 450 g asparagus woody ends trimmed, halved lengthwise
- 120 g green onions halved crosswise, then halved lengthwise
- 6 Tbsp oil for pan-frying, more as needed
For the Dipping Sauce:
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 1 tsp rice vinegar
- 1 clove garlic minced
- 2 tsp white sesame seeds toasted
Instructions
Prepare the asparagus:
- Trim the woody ends of the asparagus. Then halve the stalks lengthwise. Depending on how long is the asparagus, if it is too long to fit into your pan, cut in half to shorten the stalks
Precook the asparagus:
- Use a 7–8 inch non-stick skillet. Don't use any size larger than that. Smaller size pan makes it easier to flip the pancakes without breaking them.
- Preheat the pan over medium heat and add 1 tablespoon of oil. Add the asparagus halves in a single layer (work in batches if needed) and cook for 3–4 minutes, or until they begin to soften. Remove from the pan and set aside. Wipe the pan clean.
Prepare the batter:
- In a large bowl, combine the all-purpose flour, rice flour, baking powder, and salt. In a separate bowl, whisk together the egg, chili sauce, fresh cilantro leaves, and ice-cold water until combined.
- Pour the wet mixture into the dry ingredients and whisk until just combined. Do not overmix. Stir in the chopped cilantro. Set aside.
Cook the pancakes:
- Add about 2 teaspoons of oil to the pan and preheat over medium heat until hot. Arrange about 1/4 of the cooked asparagus and 1/4 of the green onions in the pan, ideally in one layer (a little overlap is fine).
- Ladle about 1/4 to 1/3 cup of the batter ,or a bit more, over the vegetables, gently spreading it out so it reaches the edges and covers the bottom of the pan and holds everything together. So the pancake won't break apart when you try to flip it
- Cook for 2–3 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake over and cook for another 2 to 2 1/2 minutes on the other side.
- Transfer the cooked pancake to a wire cooling rack set over a baking sheet and keep warm in a low oven while you cook the remaining pancakes. The recipe yields about 7–8 pancakes.
Make the dipping sauce:
- While the pancakes are cooking, stir together the soy sauce, honey, rice vinegar, minced garlic, and sesame seeds in a small bowl. Set aside for serving.
Serve:
- Serve the pancakes with the dipping sauce on the side
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Use a small non-stick skillet (7–8 inch) for better control when flipping
2. Keep the water ice cold for a crispier texture.
3. Don’t overcrowd the pan—one layer of veggies per pancake is ideal.
4. Set pancakes on a wire rack to maintain crispness.
Variations
1. Make it gluten-free – Use a gluten-free all-purpose flour blend and tamari in the sauce.
2. Add seafood – A few shrimp or crab chunks make a delicious savory addition.
4. Customize the spiciness – You can reduce or omit the chili sauce or use more herbs for a mild version.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat to bring back crispness—avoid microwaving if possible. You can also reheat this with an air fryer at 320 F (160C) for 5 minutes or until crisp again at the edge and warm through.
These Asparagus and Scallion Pancakes are a celebration of texture and flavor—crispy on the edfes, tender on the inside, and layered with vibrant spring produce. They’re easy enough for a weeknight meal but impressive enough to serve guests. Whether you’re making them as an appetizer, light lunch, or savory snack, they deliver every time. Don’t forget the dipping sauce—it truly brings the whole dish together.
