Scallion Pancakes with Fresh Peach Compote 🧅🍑
If you've never made scallion pancakes at home, you're in for a treat. They look impressive, taste incredible, and are secretly very approachable. Pair them with a quick fresh peach compote and you've got something that feels special enough for company but easy enough for a weeknight.
This recipe was made for your CSA share. The scallions come straight from your box, the peaches are from our friends at Tonnemaker Hill Farm — a certified organic family farm out of Royal City, Washington — and the flour is from Chimacum Valley Granary, milled fresh to order on the Olympic Peninsula. When good ingredients come from good people, cooking gets a lot more fun.
Scallion Pancakes
Makes 4 pancakes
Ingredients
2 cups Chimacum Valley Granary Confluence All-Purpose Flour
¾ cup boiling water
¼ cup cold water
3 tablespoons sesame oil
6 scallions, thinly sliced
1 teaspoon salt
Neutral oil for frying
Instructions
1. Make the dough.
Add the flour to a large mixing bowl. Slowly pour in the boiling water while stirring with a fork or chopsticks. Add the cold water and mix until a shaggy dough forms. Turn it out onto a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes. This rest is important — it relaxes the gluten and makes the dough much easier to roll out.
2. Divide and roll.
Divide the rested dough into 4 equal portions. Working one at a time, roll each piece out into a thin circle — aim for about 10-12 inches across. The thinner the better here; that's where the flakiness comes from.
3. Layer it up.
Brush the surface generously with sesame oil and sprinkle with salt and a good handful of scallions. Roll the dough up tightly into a log, then coil the log into a spiral. Flatten the spiral gently with your palm, then roll it back out into a circle about 6-7 inches wide. This is what creates those beautiful flaky layers. Repeat with the remaining portions.
4. Pan fry.
Heat a thin layer of neutral oil in a skillet over medium-high heat. Cook each pancake for 2-3 minutes per side until deeply golden and crispy. Press down gently with a spatula if needed. Add a little more oil between pancakes as needed.
5. Rest and serve.
Transfer to a cutting board, let rest for a minute, then cut into wedges. Serve hot with the peach compote alongside.
Fresh Peach Compote
This comes together in about 15 minutes and is best served warm.
Ingredients
3 Tonnemaker Hill Farm GlenGlo peaches, pitted and diced (no need to peel)
2 tablespoons honey or sugar
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar or fresh lemon juice
Pinch of salt
Pinch of cardamom (optional but wonderful)
Instructions
1. Cook the peaches.
Add the diced peaches, honey, and ginger to a small saucepan over medium heat. Stir to combine and cook for about 8-10 minutes, stirring occasionally, until the peaches soften and release their juices and the mixture thickens slightly.
2. Finish.
Add the rice vinegar or lemon juice, a pinch of salt, and cardamom if using. Stir and taste — adjust sweetness or acidity to your liking. Remove from heat.
3. Serve.
Spoon the warm compote over your scallion pancake wedges or serve it on the side for dipping. The sweet, gingery peach against the crispy, savory pancake is an absolutely wonderful combination.
A Few Notes
Make the compote ahead. It keeps in the fridge for up to a week and is delicious on yogurt, oatmeal, toast, or ice cream too.
Make the pancakes ahead. The rolled and layered spirals can be refrigerated for up to 24 hours before frying. Cook straight from the fridge.
No peaches? This compote works beautifully with Goldrich apricots too — a little more tart and complex, but equally delicious alongside the savory pancake.
Dipping sauce alternative. If you want to skip the compote and go fully savory, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of chili flakes for a classic dipping sauce.
Why This Pairing Works
Scallion pancakes are savory, rich, and deeply satisfying on their own. The peach compote brings brightness, sweetness, and a little acidity that cuts right through the richness of the fried dough. It's that sweet-and-savory contrast that makes you keep reaching for more. Think of it like a more exciting version of syrup on a savory pancake — once you try it, you'll wonder why you ever did it any other way.
This is summer cooking at its best — simple, seasonal, and made with ingredients you can actually trace back to the people who grew them. 🌿
Happy cooking! — Farmer Ann
