These traditional Chinese pancakes are served for breakfast or lunch. They are a popular street food and often made at home too. The pancakes are best paired with soy sauce and are the perfect accompaniment to fried eggs.
Spring Onion Pancakes
3 cups plain flour (FLOSC)
1 teaspoon salt (SALTI1)
1 1/2 cups warm water
1 tablespoon peanut oil (PEANO1)
1/3 cup peanut oil (PEANO1)
1/2 cup all-purpose flour (FLOSC)
1/2 teaspoon salt
1 bunch of spring onions, finely chopped
1 bunch of chives, finely chopped
Peanut oil, for cooking the pancakes
Soy sauce (SOYSD)
To make the dough combine all ingredients together. The dough should be sticky, but not wet. Use a teaspoon of peanut oil to cover the dough and place in a bowl to rest for 1 hour.
For the roux mix together all ingredients, then set aside.
Once the dough has rested divide in to six even balls.
Cover your work surface with a teaspoon of oil then roll each ball out into a long strip (about 30cm by 8cm).
Spread 1/6 of the roux over the dough then sprinkle with same amount spring onions and chives.
Roll the dough up length ways, folding and tucking in the edges every so often so no spring onions come out the side.
Heat your frying pan to a medium heat with two tablespoons of peanut oil and preheat your oven to 180C.
Place the rolled up dough ball, spiral pattern facing up and flatten with the palm of your hand. Rest for dough for two minutes then roll out into a circle just under 1cm thick,
Place in your pan and cook for two minutes on each side and golden brown. Once brown place in the oven for 5 minutes to finish cooking.
Repeat with the rest of the pancakes.
Serve while warm. Can be eaten the next day if warmed through in a frying pan.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|FLOSC||Flour standard champion||$0.00|
|SOYSD||Soy sauce dark superior camill||$0.00|