Izzy’s Spring Onion Pancake Recipe
Approximate cooking time:
“This is a comfort food for me and my family, which we make together–perfect for a cold day at home.
My mum has many stories of her childhood in Shanghai and the smell of these pancakes wafting through her building.
It’s important to recognise the cultures around you. Vegetarianism and looking after the Earth have been part of many histories, cultures and identities around the world. Listen to each other so we can learn, grow and shape a better, more sustainable world.”
For the dough
250 g all-purpose flour , about 2 cups + extra for dusting
160 ml boiling water, 2/3 cup
For the filling
2 tbsp olive oil spread, margarine or any other alternative butter, melted
2 tbsp plain flour
1/4 tsp salt, or to taste
3 stalks of spring onion
2 tbsp cooking oil
- Make the dough
- Put the flour into a heatproof bowl. Pour in boiling water. Stir with a pair of chopsticks or a fork until the flour turns into small lumps and no more water can be seen.
- When cool enough to handle, knead the mixture into a soft, smooth dough. Leave to rest for 30 mins.
- Prepare the filling
- Mix flour, salt with melted butter. Finely chop the spring onions.
- Shape the pancakes
- Knead the dough again. Then flatten it with a rolling pin into a 3mm thick, rectangle shape (dust with flour to avoid sticking).
- Evenly brush the butter mixture on the dough. Sprinkle scallions over.
- Roll up the dough into a long cylinder. Cut into 4 smaller cylinders.
- Stand one of the smaller cylinders on one end and flatten into a 1cm thick circle.
- Fry the pancakes
- Heat up oil in a frying pan over a high heat. Place the pancakes in then turn the heat to medium.
- Flip over 2-3 times. Cook until both sides are golden brown.