Due to Covid-19 lock down laws, we try to venture to the supermarket only once a week at the moment opposed to the numerous times I normally go to pick up things I’ve forgotten. So sometimes I buy things with the intention of using them that week…but forget. These spring onions sat in my vegetable drawer for two weeks before I remembered them, and what better way to use them than in these pancakes!
This is a super simple, though time consuming process - so plan ahead. Due to the resting time, it takes about an hour and a half for something that takes minutes to eat. However, you can complete other tasks whilst your dough is resting, of course! Using a combination of boiling and cold water helps achieve a chewy texture, and though it’s easy to feel like skipping it - REST YOUR DOUGH!
Makes four pancakes.
Ingredients
275g plain flour, sifted
1 large bunch of spring onions, chopped finely
125ml boiling hot water
50ml cold/room temperature water
1 tbsp vegetable oil
pinch of salt
Method
Place flour & salt in a mixing boil, and make a well in the middle. Pour in the boiling water & leave it for 10 minutes. Add the cold water & vegetable oil, before mixing together to form a dough. Knead gently & shape into a ball, before covering and resting for 30 minutes.
After resting, cut the dough into quarters & flatten into even rounds - you can use a combination of your hands and a rolling pin. Evenly distribute the spring onions on the pancakes. Starting on one edge, firmly roll pancake into a sausage-like roll.
Rest for 15 minutes, before rolling each sausage into a snail shape. Using a combination of hands & the rolling pin, flatten pancake into a desired thickness. Thicker makes a chewier pancake, thinner makes a crisper one.
Add a touch of oil to a pan & heat to medium heat. Place pancake into the pan & cook for about 1-2 minutes or until the edges start to look translucent. Flip over the pancake & cook for 1-2 more minutes. Pancakes are ready to eat immediately! You can cut them into triangles & serve with a dipping sauce (below).
Serving suggestion! Whilst the dough was resting, I made up this quick dipping sauce. Combine together 1 tblsp dark soy, 1 tblsp hot water, 3 tsp mirin/rice wine vinegar, chopped fresh chilli (to taste), a drop of honey + a few drops of sesame oil.
Spring onion pancakes are best eaten on the day, but if you do have leftover you can keep them in the fridge for up to five days. Just heat up in the microwave before serving!