A while back I planted some spring onion seedlings and in what seemed like no time, they sprouted and were ready to harvest… all at the same time! I turned to trusty Google to find a recipe that called for a lot of spring onions and decided on a spring onion pancake.
I’m not sure whether “pancake” is a proper description – they do not have the consistency of a normal Western breakfast pancake. Maybe they are called “pancake” because they are flat like a pancake? You will find these in most Mainland Chinese restaurants but to be honest, I never really order them because there are many other items on the menu I would rather try. However, these pancakes looked like a perfect way to use up some of my spring onions.
This pancake is quite versatile as it is up to your own personal preference how thick or thin you decide to roll them out and how long you leave them to crisp in the pan. I rolled them quite thin and cooked them til they were nice and crispy. I made them when my mum came for lunch and she requested hers smaller and thicker.
The pancake can be a bit bland eaten on its own, though I’m sure you can add more salt if you wish to eat them plain. We used them to dip in a thick vegetable soup as an alternative to bread. I made extra which have been frozen to use for the next time we have curry as they are like crispy roti. They would also taste great with some savoury dips.
I have adapted a number of recipes I found on Google and came up with the one below. Apologies for the first ugly shaped spring onion pancake! This was the first one I made before I got the hang of rolling them into a perfect round. By then my hands were dirty and I forgot to take a photo!
Spring Onion Pancakes
3 ¼ cups of plain flour, sifted
½ cup hot water
1 cup cold water
1 bunch of spring onions, finely sliced (or as much or as little as you like)
1. Slowly pour the hot water in the flour and stir until the mixture is crumbly.
2. Slowly pour in the cold water, stirring as you pour until the dough comes together. Add a bit more flour if the dough is too sticky.
3. Form a ball using your hands, and then cover the bowl with a damp tea towel and let sit for 30 minutes.
4. While waiting, have your chopped spring onions, salt and a small bowl of oil ready. Lightly flour a flat surface and your rolling pin and have some plain flour handy.
5. Take one third of the dough and roll it out into a thin rectangle, with the shorter edge towards you. Using a pastry brush, brush the rectangle with a thin layer of oil, sprinkle salt all over and spread out as much or as little spring onions over the surface.
6. Starting from the edge closest to you, roll up the dough to form a long sausage. Cut the roll in half and roll out both halves into two separate thin rectangles again.
7. Starting from the edge closest to you, roll up the dough once again. Tedious, but all this rolling is supposed to help obtain a lighter texture.
8. Slice the rolled up sausage like a swiss roll about one inch wide.
9. Take one of the rounds and flatten it with the palm of your hand.
10. Roll out the flatten round to a thin circle. Repeat with remaining rounds.
11. Repeat steps 5 through 10 until all dough has been used.
12. Heat up a frypan with oil and fry pancakes until crispy on both sides.
- I would suggest only making a few pancakes first and testing whether you need more seasoning and whether you like the consistency.
- Uncooked pancakes can be frozen with a layer of clingfilm between them so they don’t stick together.
Over & Out, Rilsta xx