These crispy basil pancakes are a fragrant twist on the classic Chinese scallion pancake. Made with a simple hot-water dough, they develop beautifully flaky layers while staying chewy inside. Instead of spring onions, finely chopped fresh basil is used, giving the pancakes a bright, herbal aroma and a slightly sweet, peppery note.
The basil is layered into an oil–flour paste and rolled into the dough, creating delicate, crisp sheets as the pancakes fry. They’re pan-fried until golden and crackly on the outside, with soft, layered interiors that pull apart effortlessly.
Perfect as a breakfast, snack, or side dish, these pancakes pair wonderfully with chili oil, black rice vinegar, and soy sauce. Familiar in technique yet fresh in flavor, they’re a great example of how a small ingredient swap can create something new while keeping the comforting texture of a classic favorite.
Ingredients
Dough:
- 375 g bread flour
- 240 ml hot water
- ¾ tsp salt
Basil Filling:
- 35 ml oil (about 2½ tbsp)
- 45 g flour
- ½ tsp salt
- ½ tsp white pepper
- 40–50 g fresh basil leaves, finely chopped (use leaves only, no thick stems)
For Frying:
- 1 tbsp neutral cooking oil
Instructions
1. Make the Dough
- Place the flour in a heatproof bowl.
- Pour in the hot water and stir until no dry flour remains.
- Use your hands to bring it together into a rough dough.
- Cover tightly with cling film and rest for 30–40 minutes.
2. Prepare the Basil Filling
- In a small bowl, mix the oil, flour, salt, and white pepper until smooth.
- Finely chop the basil just before using (to keep it fragrant and green).
- Set aside.
3. Shape the Pancakes
- Knead the rested dough until smooth. Lightly oil the dough and work surface.
- Roll the dough into a thin rectangle, about 43 × 33 cm (17″ × 13″).
- Brush the oil–flour mixture evenly over the surface.
- Sprinkle the chopped basil evenly on top.
- Roll the dough tightly from the shorter side into a rope.
- Cut into 6 equal pieces.
- Take one piece, stand it upright, press gently, then roll into a pancake about 14 cm (5″) in diameter.
(For thinner pancakes: cut into 4 pieces and roll each to about 23 cm / 9″.)
4. Fry the Pancakes
- Heat oil in a pan over high heat until hot, then reduce to medium.
- Place the pancakes in the pan (cut side down).
- Cover and fry for 2 minutes, until golden underneath.
- Flip, cover again, and fry until the second side is golden and crisp.
- Gently press the edges while frying to encourage flaky layers.
- Transfer to a wire rack and rest for 1 minute to keep them crisp.
Serving
- Serve warm as breakfast, a snack, or alongside soup or congee.
- Excellent with a dipping sauce of chili oil, black rice vinegar, and soy sauce.
Tips for Basil Version 🌿
- Use less basil than scallions—it’s more aromatic and intense.
- Chop basil finely and add it after spreading the oil paste, not mixed into it.
- Sweet basil works best; Thai basil will give a stronger, licorice-like note.
- Optional upgrade: add a tiny pinch of garlic powder to the filling for extra depth.
Make Ahead
- Refrigerate: Up to 3 days in an airtight container; reheat in a pan, oven, or air fryer.
- Freeze: Freeze uncooked pancakes with parchment between layers. Cook from frozen, adding a splash of water if thick.
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