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 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!

Kind of Pull-Apart Green Onion and Cheese Bread

This is a super fun recipe to make when entertaining. It is an Asian inspired pull-apart bread where each piece is loaded with cheese and green onion.

I was amazed by the shape of this bread when I saw it here and wanted to make something similar, but of course with a twist…an Asian twist. This bread is great for party…not only has a very interesting look as well as easy to serve…you just need to twist and pull apart. Apparently the original recipe was based on kalács which according to Wikipedia is a Hungarian sweet bread similar to brioche.

The shape of the bread might be frightening at first, but in reality it is quite simple and fun to put together. You will need to split the dough into two equal parts and then shaping, filling, playing with scissors and twisting will take a part in the process.

I really can see myself coming up with all kind of fillings to use with this bread, an alternative for pull-apart bread such as cinnamon rolls, cheese and garlic, sun dried tomatoes and herbs, olive spread and the list goes on and on…

If you are into baking bread I hope you have a chance to try this, and of course, feel free to incorporate whatever your bud taste desire…make it sweet or savory…anyway, for this recipe I used my Zojirushi bread maker.



Water roux

  • 75 ml of water
  • 15 g of bread flour


  • 280 g bread flour
  • 1½ tablespoon sugar
  • 2 tablespoons dry milk
  • ¾ teaspoon salt
  • 1½ teaspoon dry yeast
  • 1 large egg and complete to 110 ml with water
  • 25 g butter


  • 2 teaspoons Aioli Garlic mustard (Trader Joe’s) or any mustard
  • 2 tablespoons mayonnaise
  • 2 green onions, thinly sliced
  • 1 cup freshly grated Gruyère Cheese, or any cheese of your preference
  • Egg wash
  • 1 egg yolk lightly beaten with ½ tablespoon water
  • Sunflower seeds for garnish



Water roux

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65oC/149oF. The mix will turn to a paste and you can see the bottom of the pan.
Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.


Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline.

I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky.

Let is rise for approximately 2 hours in a cover container or until it double its initial volume.


Mix all the ingredient in a small bowl, set aside.


Punch down the dough and divide into two equal parts. Using a rolling pin, flat each dough and roll into an approximately into a 12 inch disc.

Place the first disc on to a baking tray lined with a silicone liner of parchment paper. Spread the filling onto the disc, leaving approximately ½ inch free of filling around the disc. Gently layer the second disc on top of the filling. Place a small round cap of approximately 1 ½ inch in diameter in the middle of the disc as a guide, press gently. Using the back of a knife or spatula trace the disc into four, cut with the scissors until the center cap. Then cut each quarter into two and finally each eighth into 3 equal sections.

Twist each section three times and press the gently against the silicone mat. Remove the cap. Cover the dough with plastic film until double its original size.

When almost ready to bake, preheat oven to 350F and wash the top with the egg wash and place the sunflower seeds in the center where the cap was.

Bake for 20 to 25 minutes or until slightly golden brown on the top. Remove from the oven and let it cool on a wired rack.

Serve warm.

For more bread recipes, please check my Recipe Box.

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

Scallion and Ginger Sauce

This is a very simple recipe for an Asian inspired condiment. Only two ingredients…green onion or scallion and ginger…great on almost everything.

I am so excited to start this new blog…the transition to have all the posts from Simple Recipes [dot] Me transferred to Color Your Recipes was smoother than I thought, thanks to the people behind me.

Thank you all for the comforting and encouraging words, they sure mean a lot to me. Although I cannot see you I hear you and carry your words in my heart…I never thought I would feel so close to all my virtual friends.

To celebrate the new start, I have for you a very simple and tasty condiment that I use quite often and always glad to have it handy.

Green onion (or scallion) and ginger is a very popular combination for many Asian dishes. This sauce is used over steamed chicken or fish…most of the time the finely shredded green onion and ginger are place of top of the already steamed chicken or fish and you get the sizzling after pouring hot oil on it. More ingredients can be added, like soy sauce, cooking wine or chili.

On the other hand, many Chinese restaurants serve steamed or boiled organic chicken with this sauce on the side, and I must tell…this sauce is so good that I see everyone topping the chicken with this simple sauce, almost forgetting that the main component of the dish is the chicken…my son, adds this sauce to everything…even on the battered fried fish sticks…

As I mention above, I love to have this sauce in the fridge and I top on steamed fish, vegetables, omelet…practically everywhere that needs a kick in flavor.

Okay, after a big introduction to this simple recipe for green onion and ginger sauce here is the recipe. Please keep in mind that you can add more or less of each ingredients according to your palate…I invite you to Color Your Recipe!

Oh! One more thing, I grow my own green onion, so if you care for growing your own, you can find some tips at Simple Ideas, Growing Green Onion and even in water.

Finally to the recipe…


  • 1 bunch green onion, washed and dried
  • Approximately 1 ½ oz ginger peeled
  • ½ cup canola oil or any tasteless vegetable oil
  • 1 tablespoon salt


Cut the green onion into approximately 1 inch and place in the food processor (I used the small one) and pulse until finely chopped. Set aside in a heat proof bowl.

Cut the ginger into small chunks and chop on the food processor until finely chopped, place to the same bowl as the chopped green onion. Add the salt and mix.

In a small pan heat the canola oil until almost smoking.

Place the bowl with the mix of green onion and ginger on a heat safe place and carefully pour the almost smoking oil onto it. BE CAREFUL* since it will be a lot of splash and sizzling. Once the sizzling “calms” down, mix gently and let it cool.

(*) I usually place the bowl in the kitchen sink before adding the hot oil so the mess is contained and easily cleaned.

Pour into an airtight container and store in the fridge. Use as you like.

I hope you give this Asian inspired simple recipe a try.

Did you know that ginger is widely used to treat nausea and vomiting? Moreover, ginger not only is used as food and drink flavoring, as well as ingredients in antacid, laxative and anti-gas medication.

Have a great week and thank you for visiting Color Your Recipes!