Layered scallion pancraffles

Layered scallion pancraffles

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This is not a croissant.  I know better not to call it such without the distinct lamination equally spaced across in laser-precision, if only to avoid sudden eruptive rage from the sentimental hearts of any avid croissantologists.  But this is not a scallion pancake either.  Not only that its yeasted, bread-like dough stands apart from the standard model.  But the ungodly amount of butter in between its much thinner circular layers, stained green from bled out scallions could surely, I speculate again, rattle the graves of many conservative Chinese grandmothers.  Not that dead people have feelings.  But I wouldn’t underestimate their much-alive grandchildren with multiple Twitter accounts.  I guess what I could safely refer to it as, is probably that it’s a waffle.  For nowadays, anything and everything cooked in a waffle machine, let it be raw fish sushi or spaghetti bolognese, is unmistakably, a waffle.  No progressive movement there.

Or, I could just call it something else entirely.  A pancraffle.

And if you are one who doesn’t spend too much time on correct name-calling, but instead, on actions, then you’d be rewarded with these crispy and flakey outside, soft oniony and buttery on the inside, all in all, a beautiful hybrid with the best qualities of all parties.

But if you really want to get out there, then instead of the very reasonable topping of grated cheddar cheese, try a big dollop of burnt marshmallow meringue.  Sometimes the right things don’t make sense.

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Layered scallion pancraffles

You could probably use any compound butter that you prefer instead of the scallion butter.


  • 2 cups (250 grams) all-purpose flour
  • 3 tbsp (41 grams) light brown sugar
  • 1 tsp (3 grams) instant dry yeast
  • 3/4 tsp salt
  • 1/3 cup + 2 tsp (95 grams) water
  • 1/4 cup (60 grams) whole milk
  • 1 tbsp (14 grams) unsalted butter
  • 9 tbsp (117 grams) unsalted butter, straight from the fridge is fine
  • 4~5 green scallions (60 grams), green parts only
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • Finely grated aged cheddar and sour cream for savory version
  • Marshmallow meringue for savory/sweet version
  • 3 egg whites
  • 2 cups (165 grams) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp cream of tartar


  1. PREPARE DOUGH: In a stand-mixer with dough hook attachment, mix together flour, light brown sugar, instant dry yeast, salt, water and whole milk on low speed for a few minutes until a cohesive and sticky dough forms. Add unsalted butter and knead on medium-high speed for about 10 minutes, until a very elastic and soft dough forms. The dough should eventually pull cleanly away from the sides and bottom of the bowl while the machine is running, but sticks right back once the machine stops. If the dough feels too dry, or too wet, add a little more water or flour to adjust until right. Wrap the bowl with plastic-wrap and let rise at room-temperature for about 2~3 hours until doubled (may be faster or slower depending on the temperature).
  2. MAKE SCALLION BUTTER: In a food-processor, pulse the butter several time until roughly blended and not in chunks. Cut the green parts of the scallion in small segments into the processor, along with salt and black pepper, then run continuously until the mixture is smoothly blended. You may need to stop and scrap the sides and bottom of the bowl a couple times but it will eventually come together. Set aside at room-temperature until needed.
  3. SHAPE THE PANCRAFFLES: Transfer the dough onto a floured surface and divide into 6 equal portions. Dust with flour as needed, and roll one portion out into a large circle about the thickness of a flour tortilla. Mentally divide the butter into 6 equal portions (about 1 1/2 tbsp), then spread one portion onto the dough evenly and all the way up to the edges.
  4. Roll the sheet into a log and brush the exterior with water (this helps the log stay in a snail shape later), then hold each tips with your fingers and slowly pull it longer until it can no longer extend, about 50% longer. This stretches out the layers and make them thinner. Now curl the long log from one end to the other, and tuck the end tip underneath itself, looking like a snail. Place it on a slightly floured surface and repeat with the rest and arrange each in the order they are made.
  5. Once you have shaped all six "snails", go back to the first one. At this point I don't like to use more flour because it leaves an unsightly crust in the final product. Rub your rolling pin and the surface of the dough with some canola oil, and gently roll it out again into 3/8" (1 cm) thick. Do not roll it thinner or it won't cook/brown properly in the waffle machine. Transfer to a parchment lined baking sheet and repeat with the rest. Cover them loosely with a plastic-wrap and let rise again for about 2 hours. The thickness will not look "doubled", but more puffy and swollen. At this point you can freeze them, and let thaw at room temperature before cooking when needed.
  6. TO COOK THE PANCRAFFLES: Preheat your waffle machine on high. Gently lift and transfer one from the baking sheet onto the griddle and close, and cook for about 4 minutes until golden browned on both sides. If your griddle is the kind that flips, be careful to put a plate underneath to catch the excess butter that will seep out. Let cool and crisp up on a cooling rack for 5 minutes before serving.
  7. TO SERVE: If you are a full-savory kind of person, I would spread a little sour cream on top and pile on a small mountain of microplane-grated aged cheddar cheese. If you are, like me, a savory-sweet type of human, put a big dollop of marshmallow meringue on top and torch the meringue until slightly burnt on the exterior. Both equally satisfying. To make the marshmallow meringue, do it within an hour of serving to ensure optimal texture, which is during the second rise or when frozen ones are thawing.
  8. MARSHMALLOW MERINGUE: I use powdered sugar instead of granulated sugar because it will melt without using a double boiler. Place egg whites, powdered sugar, vanilla extract and cream of tartar in a stand-mixer with whisk attachment. Whisk on high for about 10~13 minutes until the mixture has expanded in volume, looking very glossy, and a soft peak forms on the whisk without falling. Cover and set aside until needed.
  • Anne

    February 22, 2021 at 7:39 PM Reply

    First time reading your blog. I love your writing style!

  • Nanci Courtney

    February 22, 2021 at 11:48 PM Reply

    I have missed you so! This looks delicious and I am swooning over the pictures!!

  • Peachbunny

    February 23, 2021 at 1:16 AM Reply

    These look Absolutely AMAZING!! If ever I was dragging my feet on purchasing a waffle iron for the mere “occasional” purpose of making quick crispy latkes, only to have it gather dust on a shelf… I can resist no longer. Amazon ordering now- and this is the 1st thing I’m making! Also, gorgeous photos.

  • Gwen

    February 23, 2021 at 3:50 AM Reply

    I need to understand how your brain comes up with marshmallow topping. It doesn’t make sense, and I’m still going to try it.

    • mandy@ladyandpups

      February 23, 2021 at 2:01 PM Reply

      Gwen, lol there’s a Taiwanese snack that’s a scallion cracker and marshmallow sandwich and I love it!

  • Danielle

    February 23, 2021 at 4:49 AM Reply

    Ok, I’m one of the people who object to using croissant here (mostly bc croissant dough takes 3 days so if i see that in a recipe i assume it’s long and hard).
    So, I was brainstorming alternate names. Pastry also has layers, but is flakey.
    But you know what this is like??? A BABKA

    So for your enjoyment i suggest the name….BABFLE. Or Babkfle.

    (looking forward to trying this)

  • Ruth

    February 23, 2021 at 6:21 AM Reply

    When I saw this scallion pancraffle, the 5-year-old in me cringed at the green. Then again, this would be the same 5-year-old me who ordered both a Hershey bar and salted-buttered-popcorn at the theatre–eating them simultaneously to get that sugar-sweet salty-savory combo. Go figure! Bottom line: I’m going to give this a ‘go’ and something tells me I’m going to love it. Great minds run in the same circles.

  • Lotte

    February 24, 2021 at 12:13 AM Reply

    Very, very good! I used a vegan spread + a touch of sesame oil instead of the butter catering to the resident vegan in my house and some garlic chives that were in the freezer. Droused mine in fishsauce because – why not? And it was one hell of an awesome lunch! Thanks for the recipe :)

  • janice

    February 28, 2021 at 3:20 AM Reply

    I had to order a waffle maker after reading this one. Immediately.

  • dominique

    March 9, 2021 at 8:12 AM Reply

    just made these. amazing! love your blog and videos.

  • Angela

    March 19, 2021 at 5:07 AM Reply

    I tried making this the other day, but halved the recipe – which is also where I may have screwed up lol The dough was pretty wet for me to work with, so I added more flour, and I think that is what attributed to the waffle being a bit more dense than my liking. Flavor wise though, was very good. I also was not aware of this pretty much needed 4 hours of inactive time lol
    Quite tasty, But I think I will just utilize the entire recipe and be more wary of he time needed hahah thank you!

  • Michelle

    April 16, 2021 at 3:13 PM Reply

    If I do all the steps up to the point right before the second rise, could I just pop the dough into the fridge for 16 hours or so (to use the next day) and just take it out of the fridge 2 hours or so before I want to make the waffles to finish the second rise? Thanks!

  • carol

    April 20, 2021 at 6:37 AM Reply

    found you through food52 and dont regret a thing! waiting till the next grocery trip to try this! i was wondering if it’d be possible to make a recipe index, kind of like all your posts a glance, so it’s a lot less scrolling and a lot more making! just a suggestion! it’ll make the readability much easier c: thank you for your creative recipes!

  • suzie

    May 1, 2021 at 8:25 PM Reply

    Love this idea, thanks for sharing Mandy. scallion pancake is my favourite thing and now might look even more fancier as a pancraffle :)
    could use this to wow my friends XD

  • Megan D

    May 24, 2021 at 4:40 AM Reply

    I have made these three times now! The first was just as your recipe describes. The second time. I filled them with roasted garlic compound butter and some sharp smoked cheddar. Then I put prosciutto on top of each pancraffle and cooked them with the prosciutto. I topped them with a rustic cherry tomato sauce, smoked sliced chicken breast, a balsamic gastrique, cotija cheese, and fresh Parmesan. Today, I filled them with a pumpkin pie filling, and topped them with salted bourbon caramel, vanilla bean ice cream, and fresh whipped cream. Such a great, versatile recipe!

  • friday night funkin

    July 5, 2021 at 3:43 PM Reply

    This is a fantastic list of ideas!

  • garrett morse

    July 8, 2021 at 8:53 PM Reply

    first time I know it!!

  • Beau

    August 12, 2021 at 11:07 AM Reply

    Tried the recipe using my sourdough discard and it came out soooo good. My friends were impressed!
    Definitely would make this again… with caramelized onions perhaps?

  • 2 player games

    August 31, 2021 at 3:52 PM Reply

    Thank you for sharing this concept, Mandy. My favorite item is a scallion pancake, which now looks much better as a pancraffle :)
    I’d be able to wow my buddies with this XD

  • Linda

    May 29, 2022 at 4:01 PM Reply

    The first was just as your recipe describes. The second time. I filled them with roasted garlic compound butter and some sharp smoked cheddar. Then I put prosciutto on top of each pancraffle and cooked them with the prosciutto. I topped them with a rustic cherry tomato sauce, smoked sliced chicken breast, a balsamic gastrique, cotija cheese, and fresh Parmesan.

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