Savory and Chewy Green Onion and Cheese Pancake

What is better than the combination of green onion and cheese…all together in a crispy and chewy pancake?

In this recipe I used home grown green onion, as my backyard rewards me with gigantic green onions year long, not to mention that green onions are good for your health.

– Is this a pancake?

Okay this is not your traditional pancake, the ones that you mainly eat in breakfast, light and fluffy. On the contrary, these pancakes are crispy, chewy and savory.

– Why should you try this savory pancake?

Because it is so delicious, the combination of green onion (scallion) and cheese is just so yummy, not to mention the crispy layer on the outside and the chewy and flaky layer on the inside.

– Where this recipe come from?

Well, in Asia, green onion or scallion pancake is very popular, it is served in restaurants, street vendors, you name it…but the addition of cheese is something that you will not find it there.

– Cheese in Chinese green onion pancake?

Why not? Adding cheese was just “natural” as we see so many recipes here in US which combine green onion and cheese…so this is how the “Green Onion and Cheese Pancake” was born. This is an example of East meet West…

– Did I tempt you to try this recipe? You will not regret…


  • 400 g bread flour
  • 3 g salt
  • 120 g hot water
  • 135 g water
  • 3-4 green onion finely chopped
  • Cheddar cheese, shredded to taste
  • Olive oil


In a bowl place the flour and salt. Mix well and add the hot water on the flour. Mix carefully with a spoon or fork to not burn yourself.

Add the room temperature water to the flour mix and knead until a ball forms. If the dough is too sticky add a bit more of flour.

Cover and let the dough rest for 20 to 30 minutes.

Split the dough into 6 small pieces and roll into balls (approximately 70 g each).

Oil the small dough and rest for 10 minutes.

Flat the balls into round or rectangular disks using a rolling pin and brush oil on it. Spread some chopped onion and cheddar cheese on it.

Roll it like a Swiss roll and pinch to seal, then roll it again like a spiral with pinched side in the inside of the roll. Tuck the loose end under the rolled bun.

Using a rolling ping roll the spiral bun into a flat disk of about 18 to 20 cm (7-8 inch) in diameter.

Repeat the procedure for all the remaining dough.

Heat a frying pan or cast iron over medium to high heat and add the pancake, no need to add oil as the pancake will not stick to the pan.

Cook for one minute and flip the pancake and cook for another minute approximately.

Flip the pancake until both sides and slightly brown and crispy.

Remove from the pan and place on a plate.

I usually cut into 4 or 6 pieces and serve warm/hot.

– If you enjoy this recipe, you might want to check on these…

Green onion and scallion are the same thing? Green onion are allium (garlic in latin) and they have been used as a medicine to combat bacteria, viruses and fungi. Moreover, they are loaded of antioxidants that can defend your body against cell damage caused by free radicals.

Thank you for visiting Color Your Recipes…have a colorful week!

Cheddar Cheese Toast

This is an Asian inspired bread recipe with a touch of cheddar cheese using tangzhong method. The bread is light fluffy and cottony and stays fresh for many days.

By now you might know that I love, absolutely love baking bread, the only limiting factor is that there is not enough consumption between my husband and I, and often I take to work or send to friends, still, I look forward for the bread to disappear so I have “excuse” to bake more.

This recipe is pretty standard, I did not use any heavy cream but increase a bit on the butter. The texture is light, soft, cottony and bouncy.  The cheddar cheese stripes gives this loaf of bread some personality…and it is great toasted, but my favorite way to eat is to cut a thick slice and peel it…

The assembly seems more complicated than it is in reality, it is all matter of math and splitting the portions correctly so you do not end up with a portion without cheese.

The recipe below can fill 2 Pullman pans (9 x 4 inch).

 – Can I skip the cheese?

Absolutely…if you do not have cheddar cheese or do not care for it, you can follow the same bread recipe, skip the cheese and you will end up with a delicious egg bread.

 – Now, let’s go to the recipe…


Water roux or tangzhong

  • 50 g bread flour
  • 250 g water


  • 550 g bread flour
  • 80 g sugar
  • 8 g yeast
  • 7g salt
  • 2 large eggs, slightly beaten
  • 30 g dry milk powder
  • 60 g butter, unsalted
  • 250 g grated cheddar cheese (omit if making plain toast)


Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread Dough

Place water roux and all the ingredients listed under dough into a mixer with the hook attachment except for the butter and grated cheddar cheese.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky and it will reach the window pane stage.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and each ball into 4 small balls and let it rest for 5 minutes on the counter.

Split the grated cheddar cheese into 8 portions.

Flatten the balls using a roller pin into a disk, place approximately ⅓ of the grated cheese from one of the ⅛ portions. Fold over one half of the disk and another ⅓ of grated cheese. Cover the grated cheese with the other half of the disk and sprinkle the last ⅓ portion of the grated cheese and roll it like a Swiss roll.

Repeat the process with the remaining 7 small dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More recipes using tangzhong method?

Yes, there are many more recipes of bread using tangzhong method, please take a look here.

Did you know that Cheddar cheese was originated in the English village of Cheddar in Somerset? The color of Cheddar cheese can vary from pale to deep yellow. The yellow-orange color is due the addition of some plant extract such as annatto or paprika.

Thank you for visiting Color Your Recipes…have a colorful week!

Cheddar Bacon Green Onion Scone

These scones are packed with flavors…cheese, bacon and green onion. They are flaky, light and great at anytime.

I love the idea of having these savory scones in the freezer for a quick and fast snack when I am craving for something salty, they are very versatile, as you can serve them for brunch, with salad, the options are countless…

These are fluffy, light and so tasty especially with the melting Cheddar cheese…yum! You can shape them whichever you like, make them big or small. And yes, my scones came out pale…next time making them I will brush them with egg wash before placing them in the oven…


  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon granulated sugar
  • 60 g cold unsalted butter, cut into approximately 12-mm cubes
  • 125 ml buttermilk (or milk)
  • 1 large egg, cold
  • 110 g Cheddar cheese, grated
  • 3 spring green onion chopped
  • 5 strips bacon, diced or bacon bits
  • Milk or egg wash to brush scones


Preheat the oven at 350F

Place the bacon into a non-stick frying pan and cook until beginning to crisp. Remove the bacon and place on paper towel to remove the excess of grease and allow to cool.

Cut the butter and place in the freezer while you are measuring the other ingredients.

Measure the buttermilk or milk and add the egg, keep in the refrigerator until needed.

In a food processor bowl, place the flour, salt, sugar and baking powder. Pulse for a few times.

Add the butter pulse until the mixture resembles coarse meal and no pieces of butter are larger than a pea.

Pour the buttermilk mixture into the flour mixture, and pulse until a dough forms.

Remove the dough from the bowl and place in a lightly flour surface. Add the bacon, cheese and spring onion and gently kneading it onto itself for a few times. Do not over mix or knead…gently fold the dough.

Pat the dough into circle of 2 cm thick. Cut the circle first into half, then into quarters until you reach 8 slices. Place the scone gently in a baking sheet with parchment paper.

Brush the top of the scones with milk or egg wash.

Bake for approximately 15 to 18 minutes, until the scones are slightly golden, somehow mine turned out to be very pale. Rotate the pan halfway through baking.

Allow the scones to sit in the pan for a few minutes before transferring to a wire rack to cool

Serve warm. Store the “leftover” scones in the freezer for later enjoyment.

To warm the frozen scones, place the scones in a 350F preheated oven for about 5 minutes.

If you enjoy this recipe for scones, you might want to check on the this Bacon Cheese Bread with Green Onion recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!

Pumpkin Cheese Pull-Apart Bread

This is an Asian inspired recipe for soft, light and cottony savory pumpkin bread with cheese in between. It is fun to just pull-apart and savor it.

Pumpkin and cheese? Why not? As always I love baking bread, and most of the time (not always) I feel guilty using regular wheat flour…somehow I not a big fan of whole wheat, and I am always trying to find a healthier” version for bread…now I found a solution for it…pumpkin pure…

Pumpkin pure can be easily added to the bread dough without any fuss…and if I do not emphasize it, you might not even notice the presence of the pumpkin…well, that might not be true…because of the vibrant yellow…which gives a nice and healthy look to the loaf.

Now going back to pumpkin and cheese…who said that pumpkin yeasted bread has to be always “sweet”? Well, I can guarantee you that once you try this bread you will definitely change your mind…

Please note that in this recipe I used the Kitchen Aid mixer and the USA loaf pan, which is my favorite, no need to oil and the bread always come out so easily.


Water Roux or Tangzhong

  • 35 g bread flour
  • 175 g water

Main dough

  • 600 g bread flour
  • 180 g pumpkin puree
  • 80 g sugar
  • 45 g dry milk
  • 8 g sea salt
  • 10 g dry yeast
  • 2 to 3 tablespoons heavy cream
  • 60 g butter

Cheese Filling

  • 250 g grated cheddar cheese
  • 2 green onions finely chopped
  • 1 ½ tablespoon butter, melted


Bread Dough

Water roux
Whisk together the water and the flour in a small pan until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Place all the cooled water roux and all the ingredients listed under main dough into a mixer except for the butter. Mix until all the ingredients are together, it will be sticky.

Increase the speed to number 2 and continue to mix for another 2 minutes until the dough is smooth.

Add the butter and continue the mixing until the dough is smooth, elastic and comes out of the mixing bowl, this will take approximately another 10 to 15 minutes. You will notice that the dough will no longer stick to the wall of the mixing bowl and pass the window pane test.

Place the dough into a medium to large bowl. Cover and let it proof until the size double from the original size.

Knock back the dough and split into 2 portions (approximately 600 g each) and let it rest for 5 minutes on the counter.

Roll one piece of the dough out to form a square of approximately 27 x 27 cm (11 x 11 in).

Brush the dough with the melted butter for the filling and sprinkle it with the green onion and cheese.

Cut into three equal trips. Stack onto of each other and cut across six equal strips. Layer the squares into the loaf pan like a book. Do the same with the remaining dough.

Cover pan with the towel and let rest in a warm place for another 45 minutes or until doubled in size.

Layer the squares into the loaf pan like a book. Cover pan with the towel and let rest in a warm place for another 45 minutes or until doubled in size.

Preheat the oven to 350F and place pan onto the middle rack in your oven. Bake for 30 to 35 minutes or until the top of your loaf is dark brown.

Remove from the oven and let rest for 15 minutes on a wire rack. Loosen the edges around the loaf and invert it onto a wire rack.

Serve warm.

So…was I able to change your mind and make you accept pumpkin and cheese?

If you enjoy this recipe with pumpkin pure, you might want to try Pumpkin Dinner Rolls or Pumpkin Soft Cookies.

Did you know that pumpkin is loaded with antioxidants such as carotenoids? This explains its bright orange color. Pumpkin is also a great source of dietary fibers.

Thank you for stopping by Color Your Recipes…have a colorful week!