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Chinese Pancakes with Sriracha Dip

Today we have pancakes! And they are so very different from anything you know.

Chinese Pancakes with Sriracha Dip

I love pancakes! However, I must honestly admit that until now no vegan recipe has really blown me away. Often, the result was uneven pancakes that were still half raw on the inside, but almost burnt on the outside. Or half the pancake stuck to the pan when I tried to flip it.

This is definitely not a risk with these Chinese pancakes.

Because the dough is not liquid in contrast to conventional pancakes, but rather resembles a roll dough. However, this does not detract from the taste - on the contrary!

The extra flavor kick is provided by the spring onions, which are processed into the dough using a special technique.

To round off the whole thing, there is an extra creamy and spicy Sriracha dip on top!

For 6 pancakes you need:

For the pancakes:

  • 300g light spelt flour

  • 220ml water, warm

  • ½ - 1 tsp. salt

  • 1 tsp. oil

  • 1 bunch of spring onions

For the dip:

  • 250g soy yogurt, unsweetened

  • 50g vegan mayonnaise

  • 2 tablespoons sriracha sauce

  • juice of 1/2 lime

  • Salt to taste


  • Sesame oil for brushing and frying



  1. Mix soy yogurt, mayonnaise and sriraracha together well.

  2. Then season with a little salt to taste.


  1. Mix flour and salt in a bowl.

  2. Add the warm water and knead the mixture for about 5 minutes to form a smooth dough.

  3. Then roll it into a ball, wrap it in plastic wrap and let the dough rest for 30 minutes.

  4. During this time, wash the scallions and cut them into very fine rings.

  5. When the 30 minutes are over, take the dough out of the plastic wrap and divide it into 6 parts.

  6. Knead each part again well and roll each one out very thinly.

  7. Brush the top with a little sesame oil and spread the spring onions on top.

  8. Then roll the dough lengthwise into a long roll.

  9. Roll up the roll into a snail, flatten it a bit with your hands, and then roll it out thinly with a rolling pin.

  10. Heat 1 tablespoon of sesame oil in a frying pan and fry the pancakes until crispy on each side. Add a little new oil with each new pancake.

  11. Serve the hot pancakes with the dip.


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