Spring Onion Pancakes

Pan fried to crisp golden brown and stuffed with steaming sweet spring onions – this humble fried temptation is so fragrant it’s sure to make you drool merely with its wonderful aroma. Using just simple everyday ingredients along with a few easy steps, this unpretentious yet scrumptious snack can be tons of fun to make.
The secret to that crispy outer layer and chewy texture of the pancake lies in making the right dough. All you do is combine flour, salt and water to set aside. A tip to make the dough easier to work with is to add boiling water directly to the dough. This makes it easier to achieve that multiple layer of pastry and oil, creating that perfect balance of flakiness and tenderness. Adding that crunch and savoury sweetness to the pancake, spring onions are packed with intense flavours, it’s what makes these crunchy chopped greens the perfect complement to this tasty treat.
So versatile it goes well with almost anything from eggs to porridge to stews… the combinations are endless. But these crispy brown discs are so flavourful they are a work of art on their own. Complete this modest art piece with our version of dipping sauce to enjoy that hint of tanginess in every bite.
#themeatmensg #simple #delicious

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350g all purpose flour
150ml boiling water
100ml room temperature water
½tsp salt
100g spring onion (chopped)
Oil flour mixture:
4tbsp oil
2tbsp flour
1tsp salt
Dipping sauce
2tbsp soya sauce
1tbsp Chinese Black Vinegar
tbsp water
¼tsp sugar
1tsp chopped spring onions
½tsp sesame oil



For the dipping sauce, mix everything together. Set aside.
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For oil flour mixture, mix 4 tbsp oil, 2 tbsp flour and 1 tsp salt in a bowl. Set aside.
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Place 350g all purpose flour and ½ tsp salt in a big bowl .
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Pour in 150ml hot water and stir to combine with a pair of chopsticks. Then add in 100ml room temperature water and mix until a rough ball is formed.
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Knead it to bring it together. If it is too dry, add a bit of water. If it is too wet, add flour.
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Form it into a ball and cover with a cloth.
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Rest dough for 1 hour.
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Portion the dough into 3 portions.
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Roll one portion of the dough into a thin, 3mm thick round shape.
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Using a pastry brush, brush oil flour mixture on it evenly.
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Sprinkle the chopped onion.
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Starting from one end, roll the dough up tightly.
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Flatten it slightly. Spread oil flour mixture on it.
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Roll it into a coil. Rest it for another 15 minutes.
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Repeat with the rest of the dough until done.
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Flatten and roll each coil into a smooth round pancake.
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Heat up a nonstick pan on medium low heat, grease with oil.
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Place the spring onion pancake and pan fry for a minute. Brush lightly with oil.
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Turn over. Leave it for a minute. Brush lightly with oil.
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Turn it over a few times until it's brown and cooked, approximately 4 minutes.
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Serve it hot with dipping sauce.
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