Spring onion pancakes

    (68)
    1 hour 10 min

    These homemade, savoury spring onion pancakes are quite filling and great with Chinese duck dishes.


    1 person made this

    Ingredients
    Serves: 8 

    • 400g bread flour
    • 300ml boiling water
    • 2 tablespoons vegetable oil
    • salt and pepper to taste
    • 1 bunch spring onions, finely chopped
    • 2 teaspoons vegetable oil, or as needed

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:1hr10min 

    1. Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with cling film; let dough rest for 30 to 60 minutes.
    2. Evenly divide dough into 16 pieces. Roll each piece into a 1/2cm thick circle. Brush each circle with oil; season with salt and pepper and sprinkle with about 1 teaspoon of spring onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/2cm thickness.
    3. Heat 2 teaspoons oil in a large pan. Fry pancakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (45)

    by
    106

    My grandmother used to make these when I was a child, and she always put onion powder in hers, to give it more of an onion flavour. I followed the recipe, with the addition of a teaspoon of onion powder, sea salt, and ground white pepper. I rolled them the way my grandmother did, which is to portion them out (16-18 per recipe), using hands, roll each portion into a hotdog-like shape, then with a rolling pin, roll out into a long, thin rectangle, about 1/8" thick. Brush with oil, sprinkle on green onions, and roll into cigar lengthwise. Next, take one end and begin coiling the cigar into a patty (like how a snake coils itself), and tuck the end tail under. Next, roll flat with rolling pin, again, 1/8" thick. I like to make two batches at a time, and freeze them, with parchment paper inbetween. No need to defrost when pan frying, just lower the temp a bit, and cook a bit longer. Sprinkle with salt and serve with hoisin sauce. Enjoy!  -  14 Jan 2010  (Review from Allrecipes US | Canada)

    by
    49

    this is very close to the recipe that I use for green onion cakes (Martin Yan version). Green onion cakes are meant to be flat..the purpose of letting the dough rest is just to develop the gluten and make the cake more tender when fried. These cakes are typically served as appetizers in Asian restaurants. They are meant to be somewhat plain...I brush mine with sesame oil and sprinkle some salt when doing the layer of chopped gr. onions. The key is to serve them with a dipping sauce....my favorite is soy sauce mixed with a little bit of super hot red chili sauce (you know, the kind with the bright green lid in the Asian cooking aisle). They are meant to be enjoyed with sauce, thus they are kinda plain.  -  16 Jan 2010  (Review from Allrecipes US | Canada)

    by
    33

    I cannot believe this recipe is online! My immigrant mother made these scallion pancakes faithfully for us growing up. She herself grew up having them in pre-communist China and then Taiwan. It is the quintessential comfort food in our home. Goes well with congee and pickled goodies.  -  16 Jan 2010  (Review from Allrecipes US | Canada)

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