85 minutes•Easy•Serves 2
Savory Scallion and Sausage Pancakes
By @chef1
A quick and easy take on scallion pancakes, incorporating chicken sausage for a heartier and more flavorful dish. Perfect for a fast and satisfying meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 cup All-purpose flour
- ●3/4 cup Water
- ●1/4 teaspoon Salt
- ●1 teaspoon Sesame oil
- ●1/2 cup, thinly sliced Scallions
- ●4 ounces, removed from casing Chicken sausage
- ●2 tablespoons Cooking oil
- ●2 tablespoons Soy sauce
- ●1 teaspoon Vinegar
- ●1/4 teaspoon Chili flakes
Instructions
- 1Remove the chicken sausage from its casing and crumble it.
- 2Sauté the crumbled sausage in a pan over medium heat until cooked through and slightly browned. Set aside.
- 3In a bowl, whisk together the flour, water, salt, and sesame oil until a smooth batter forms.
- 4Stir in the thinly sliced scallions and cooked sausage into the batter.
- 5Heat the cooking oil in a non-stick pan over medium heat.
- 6Pour some batter into the pan to form a pancake (about 1/4 cup per pancake).
- 7Cook the pancake for 3-4 minutes per side, or until golden brown and crispy.
- 8While the pancakes are cooking, prepare the dipping sauce by combining soy sauce, vinegar, sesame oil, and chili flakes in a small bowl.
- 9Cut the cooked pancakes into wedges and serve immediately with the dipping sauce.
Recipe details
- Category
- Snack
- Preparation
- 63 minutes
- Cooking
- 22 minutes
Estimated total: 85 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Initial Setup: 5 min planning allowance (setup)
- Prep Scallions: 10 min planning allowance (vegetable_prep)
- Prep Sausage: 10 min planning allowance (meat_prep)
- Preheat Pan for Sausage: 3 min planning allowance (pan_preheat)
- Sauté Sausage: 8 min planning allowance (saute)
- Transfer Cooked Sausage: 2 min planning allowance (transfer)
- Mix Batter: 3 min planning allowance (mix)
- Combine Batter Ingredients: 3 min planning allowance (mix)
- Preheat Pan for Pancakes: 3 min planning allowance (pan_preheat)
- Prepare Dipping Sauce: 3 min planning allowance (mix)
- Form Pancake 1: 5 min planning allowance (assemble)
- Transfer Pancake 1: 2 min planning allowance (transfer)
- Form Pancake 2: 5 min planning allowance (assemble)
- Transfer Pancake 2: 2 min planning allowance (transfer)
- Cut Pancakes: 5 min planning allowance (simple_prep)
- Serve Pancakes: 2 min planning allowance (garnish)
- Thinly slice scallions
- Remove from casing and crumble
- Cook until browned
- Set aside
- Whisk flour, water, salt, sesame oil
- Stir in scallions and cooked sausage
- Combine soy sauce, vinegar, sesame oil, chili flakes
- Pour 1/4 cup batter
- Pour 1/4 cup batter
- Cut into wedges
- Serve immediately with dipping sauce
- All-purpose flour: USDA cup portion weight
- Water: USDA cup portion weight
- Salt: USDA tsp portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- Sesame oil: USDA tsp portion weight
- Scallions: USDA cup, chopped portion weight
- Matched 'thinly sliced' to 'chopped'.
- Chicken sausage: Al Fresco manufacturer label: 78 g link, 110 kcal, 6 g fat, 2 g carbohydrate, 13 g protein, 500 mg sodium; fiber not reported. Accessed 2026-10-21. Brand approximation. (https://www.alfrescoallnatural.com/product/sweet-italian-style-chicken-sausage/)
- Al Fresco sweet Italian cooked chicken sausage as a disclosed standard brand reference; actual flavor and brand vary.
- Cooking oil: USDA tablespoon portion weight
- Matched 'Cooking oil' to 'Oil, vegetable, soybean, refined'.
- Soy sauce: USDA tbsp portion weight
- Vinegar: USDA tsp portion weight
- Matched 'Vinegar' to 'Vinegar, distilled'.
- Chili flakes: USDA tsp portion weight
- Red pepper flakes use USDA red/cayenne pepper, not sweet paprika.
- All-purpose flour: 125 g · USDA reference 168936
- Water: 177.75 g · USDA reference 174158
- Salt: 1.5 g · USDA reference 173468
- Sesame oil: 4.5 g · USDA reference 171016
- Scallions: 50 g · USDA reference 170005
- Chicken sausage: 113.4 g · Food reference
- Cooking oil: 27.2 g · USDA reference 172370
- Soy sauce: 32 g · USDA reference 174277
- Vinegar: 5 g · USDA reference 172237
- Chili flakes: 0.45 g · USDA reference 170932
scallion pancakes · chicken sausage · sesame oil
Estimated nutrition per serving
465 calories · 17.7 g protein · 51.9 g carbohydrate · 21 g fat · 1540 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Friday
late dinner
winter
Requested: 30 min