Recipes

Spring onion pancakes

Makes 8 - 10 pancakes, which can be served with a meal or as a snack on their own.

Combine the 2 flours in a large bowl. Stir in the vegetable oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough. Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.

Meanwhile, wash and dice the spring onions.

Turn the dough out onto a lightly floured surface. Knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

Roll each of the three sections of dough out into a flat piece approximately ¼ inch thick, or thinner if you prefer

Brush the pancake with some oil, and sprinkle with spring onion pieces. Roll the pancake up into a sausage shape and cut into 7 or 8 pieces. Use the palm of your hand to flatten each piece, then roll them out again.

Heat some oil in a large frying pan and shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying. While cooking, press down on the center with a spatula to make sure the pancake cooks evenly.

Serve whole or cut into wedges, either as they are or with soy sauce or another dipping sauce