Leftover Turkey Scallion Pancakes and Soy Ginger Sauce

Leftover Turkey Scallion Pancakes and Soy Ginger Sauce

Course: Breakfast, Snack
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pancakes
Author: Marvellina
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  • 1 cup all-purpose flour
  • 1/2 cup rice flour
  • 1/2 tsp baking powder
  • 1 1/2 cups cold water
  • 1 large egg
  • 3 stalks green onion roughly cut into 1-inch pieces
  • 3 cups leftover turkey meat (mixture of white or thigh meat or whatever you prefer) roughly diced
  • Cooking oil

Soy-ginger sauce:

  • 2 inch knob of fresh ginger peeled and finely chopped/grated
  • 3 -4 Tbsp (or more) Soy sauce
  • 1 tsp sesame oil optional


Preparing soy-ginger sauce:

  • Place all the ingredients in a sauce bowl. This can keep in refrigerator for up to 1 week

Making the pancakes:

  • In a large bowl, combine the flour, rice flour, and baking powder. Stir to mix. Add water and egg and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Stir in the green onions, turkey, and salt
  • In a large skillet, heat about 1 Tbsp oil over medium-high heat. Ladle about 1/2 cup batter into the skillet and spread it out to an 8-inch circle. Cook until edges turn brown and crispy, 3 to 4 minutes. The oil will give you that crispy edge. Flip it over, add a little bit more oil around the pancake, and cook for another 3-minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole. They are best served while still hot