These are really fun little snacks, or make in an abundance to make a lunch meal or dinner side (perfect next to a curry or stew for dipping in!)
The best thing I learnt with making these is to cook them on a low heat and not to high as you will burn them in spots and not get an even bake/cook in the pancakes and they will be a bit underdone in the middle. Alternatively you can actually put these in the oven and they will cook just as well!
Ingredients (Makes 8)
- 1/4 teaspoon salt
- 175ml warm water
- 125g plain flour
- 1/4 teaspoon vegetable oil
- 4 tablespoons plain flour
- 3 Spring Onion chopped fine
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil or as needed
- 1 tablespoon vegetable oil or as needed
Dissolve salt in warm water and mix in 125g flour to make a soft dough. Turn the dough out onto a well-floured work surface and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces and keep the pieces covered with a cloth.
In a bowl, mix 4 tablespoons flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
On a floured work surface, roll a piece of dough out into a thin square, brush the dough with toasted sesame oil and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped spring onions onto the dough and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape and pinch the seam and the ends closed. Roll the rope shape into a flat spiral and press lightly with your hands to compact the spiral and keep it from unrolling.
Place the spiral down onto the floured work surface and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about side plate size in diameter. Repeat with the rest of the dough pieces, making 8 spring onion pancakes.
Heat a non-stick frying pan over medium heat and brush with vegetable oil. Pan-fry each pancake in the hot frying pan until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.