Spring Onion Pancakes
This easy yet delicious recipe has been shared with us by Tina Wong from Dinner with Tina. “I bet most of you read this title with a confused look on your face! Spring onion pancakes is a savoury dish and to me, the ultimate comfort food. It's chewy, flaky and just more-ish! When I make this for my family I honestly cannot keep up with them as they just fly off the plate. You can eat this by itself as a tasty snack, with a dipping sauce of your choosing or even to compliment a curry.” - Tina.
Recipe Tester Feedback: "Super cheap to make. Super fast to make. Really went down well with the kids...That sold me on making it again!" - Janine
No: Dairy / Egg / Nuts
Preparation Time 40 minutes
Cooking Time 30 minutes
Makes 6 large pancakes
Can be frozen
- Add flour (400g) and water (230g) to the bowl. Mix Speed 5 / 10 seconds.
- Program 1 minute / Closed Lid / Kneading Function.
- Transfer dough to a separate bowl and allow to rest, covered, for 30 minutes.
- Cut the dough into six pieces (or more or less depending on how big you want your pancakes or how big your pan is).
- Roll the dough out as thin as possible, brush a bit of oil onto the dough, sprinkle some salt and spring onions. This is a salty pancake so ensure most of the surface has some salt on it.
- Roll the dough up as a tube. Fashion the tube into a spiral.
- Roll the spiral again according to the size of your pan (I do mine to about 20cm in diameter). Doing this ensures there are lots of flaky layers to your pancake. There may be holes in your pancake but that is perfectly normal.
- Add 1-2 tsp of oil onto the frying pan (low heat- mid heat depending on your stove) then fry until golden brown. Flip it over to cook the other side.
- Place the pancake onto the paper towel and cut the pancake into bite size pieces or tear it with your fingers.
- Serve hot... but I promise you it won't last long on the plate!