- I have been doing some research for some new recipes to blog about over the summer break and Chinese Spring Onion Pancakes seems like a tasty place to start. It is always difficult to get enough variety of savoury things to eat so I am going to make an effort to look into it. For Australian’s there is a new wrap on the market which I have been eating everyday. They are great heated quickly in the toaster you just have to watch and turn them.
Chinese spring Onion Pancakes
- 1/4 teaspoon salt
- 1/2 cup hot water
- 2 tablespoons cold water
- 1 cup plain flour
- 1 teaspoon olive oil
- 2 finely chopped spring onion
Dissolve salt in hot water and mix in 1 cup flour to make a sticky soft dough. Stir the dough in the bowl for a good 5 minutes, adding flour until dough has stopped being sticky. Dough should be slightly springy in about 5 minutes.
Flour your working surface and Roll out the dough to create a circle, roll up your circle and divide the dough into 4 equal-size pieces. You should have 4 spirals looking at you. Roll each spiral out flat again I smeared on some garlic drip and a sprinkle of salt and then rolled up nailed and then rolled flat again. The added garlic and salt made them super tasty.
Place the first spiral down onto the floured work surface and gently roll it out into a pancake, 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 13cm in diameter. Repeat with the rest of the dough pieces, making 4 spring onion pancakes.
Heat a non-stick frying pan over medium heat and brush with olive 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.