Sunday, March 21, 2021

Chile Pancakes for Sunday Funday

 I've been wanting to make some Chinese scallion pancakes for a long time, but hadn't gotten around to it. Then I saw I had an event coming up for Sunday Funday and wondered if I could make some Chile Pancakes, patterned after the Chinese ones. 

And it worked!  (Pardon the pictures, I was shooting this at 6 am and it was still dark, but gotta say, it was a great breakfast.

Chile Pancake

I treated them as if they were a flour tortilla, and they were, YUM!!!!! 

Although, I have to say this.  Do not make these unless you're in a mood to do a whole Zen thing.

Rolling them into a cylinder and then into a spiral and then rolling them out again, takes time.  But I enjoyed the whole process even if it took time.

Chile Pancake

And of course, waiting for them to relax in between each step, took time.

Chile Pancake
After making them into the 'snail, and pinching the tail so it stayed put, I had to let it relax again... 

Chile Pancake

Although it took time, it was worth it. 

Chile Pancake

I put some cheese on it, let it melt and devoured it.  So good.

Chile Pancake

There was just something Zen-like in the whole rolling process.     

This was part of a new group I'm in called Sunday Funday.  We blog on Sundays about fun recipes and each week we have theme. 
This week it was all about making something with Chiles.

Sunday Funday

Chile 'Pancakes'

Chile 'Pancakes'

Yield: 4-6 Servings
Author: Sid's Sea Palm Cooking
Prep time: 15 MinCook time: 5 Mininactive time: 2 HourTotal time: 2 H & 20 M
These are not a tortilla, but are great little hand snack, or meal. They're chewy and filling and just plain good.


  • 2 cups AP flour (you can use bread flour as well, but the dough will need some major relaxing time.
  • 3/4 cup Boiling water
  • 1 tsp. Salt
  • 1-2 finely minced fresh jalapeno or serrano chiles, seeded
  • EVOO (optional)


  1. Mix the salt and flour together in a bowl.  Boil the water and pour in to the flour.  Mix together until all the water is incorporated, you may need a little more water, if so, add it by the tablespoon until a stick dough is formed.  Knead the dough ball until smooth.  I used my stand mixer with the dough hook to get the dough smooth and not too sticky.  Wrap well, and set aside for an hour or two. 
  2. While the dough is resting, seed and mince the chiles, use less or more according to the heat level you like. 
  3. Take the dough out after it's rested.  Divide into 6 or 8 portions.    (my original recipe called for dividing it into fourths, but the pancakes were too thick for my taste)
  4. Pat or roll out the dough to about a 8 or 9 inch diameter.  You may have to let each one rest, while you roll each consecutive one out.
  5. Sprinkle the dough round, evenly with the minced chiles. (you can also brush the dough round with a little oil, but it makes it lot harder to roll into the cylinder)  Roll each one dough portion into a cylinder, about the thickness of a large pencil.   This takes time, the dough will want to shrink back, just let it rest in between each rolling out.
  6. Form each long cylinder into a snail or spiral.  Flatten it out,  then roll out to a thing circle. 
  7. Let it rest again.   Keep the dough covered with plastic wrap or under a damp towel.
  8. Finally,  heat a pan up, medium setting,  and either wipe the pan with a touch of oil, or spray with some cooking spray.
  9. Using the rolling pin, go ahead and roll it out a final time. 
  10. When the pan is hot, place the 'pancake' into the pan and brown it on each side. After flipping it, add some cheese if desired.

 Did you make this recipe?

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. That's really yum.. flaky paratha, very well done, with zing of chillies!

    1. Thanks, they did remind me of something from Indian cuisine I'd had before, but I never knew the name of it. I just know I really liked these.

  2. Cheese and chiles. Mmmmmmmmm!!! Sounds delicious.

  3. These remind me of the Malaysian roti canai! One of my favorite things in the world!

    1. I had to look that up, and yes I think these were a lot like them.

  4. What a lovely idea, replacing the traditional green spring onion in the scallion pancake with chiles. A delicious savory start to the day. Reminds me on Indian Parathas.

    1. My next thing to try are Parathas. From what I can see online these do resemble those. I like something different for breakfast and these worked.

  5. Ohhhh that beautiful flaky bread - it's gorgeous!


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