Crispy, Flaky, Salty Spring Onion Pancakes
The traditional spring onion pancakes are found throughout China and Asia. They date back to the 12th century. Some say that Marco Polo discovered them in China and then returned to Italy to create the first pizza.
Spring onion pancakes are served in top restaurants to accompany meals as well as on street corners as a snack food. Today many restaurants still serve spring onion pancakes just as they did 900 years ago.
This recipe today follows the traditional recipe and method. For those who want to be creative, you can put in almost any filling you like.
My favourite way of eating them? Spring onion pancake with poached eggs for Breaky…Or as a side with a bowl of wonton soup.
This recipe makes 3 large pancakes.
Spring onion pancakes
- 2 cups plain flour
- 1 cup hot water
- 1/2 tbs oil (any light neutral tasting)
extra flour for rolling
Spring onion filling (for 3)
- 3-4 tsp salt (I like salt flakes but any will do)
- 1 + 1/2 cups of spring onion (chopped)
- 2-3 tbs oil (rice bran or any neutral flavoured oil)
- 3 tsp sesame oil
2-3 tbs extra oil for frying
- Place the flour in a large mixing bowl
- Slowly and gradually add the hot water then the oil (reserve a little water as you may not need it all)
- Continue to mix and knead until you get a smooth dough (not too wet)
- Allow to rest for 10min (covered with damp cloth)
- Cut the dough in 3 even pieces (to make 3 pancakes)
For making the spring onion pancake
- Roll out until very thin all the way to the edge (approx. 3hands width)
- Drizzle enough oil over the whole surface & spread with a pastry brush to the edges
- Next, sprinkle 1tsp of sesame oil over the whole surface
- Sprinkle with 1/2 cup of spring onion and 1 tps salt flakes evenly over the whole surface
- Using your hands, carefully roll up into a long sausage shape
- Take the sausage and roll into a curl (like a snail)
- Flatten with your hand then roll out again to flatten (approx. 1½ hands width)
- Heat a frying pan and add some oil
- Fry pancake until golden on both sides turning regularly. Occasionally brush with oil during the cooking.
- Total cooking time should be around 6mins
- Remove from pan and cut into sections
READY TO EAT!
If you are addicted to these as much as I am, there is an online spring onion pancake class now available