Spring Onion Pancake (Scallion/Green onion pancake)
A savoury Chinese pancake made from batter instead of a dough.
Ingredients
- 2 cups flour
- ½ - 1 teaspoon spice (Chinese 5 spice powder, Shawarma spice, Suya spice, onion-ginger-garlic or no spice at all)
- salt
- 2 cups water
- 1 cup finely chopped scallion
- oil for frying
Instructions
- Line a flat plate or tray with paper napkins.
- Into a medium bowl, add flour, spice and salt. Stir well.
- Add water and stir to get a smooth batter. Add chopped spring onions (scallions) and mix well.
- Leave to stand for a few minutes.
- Heat about 2 tablespoons vegetable oil in a frying pan over medium heat.
- When hot, pour in some batter, spread it out immediately to form a thin pancake.
- Fry for 3-4 minutes until that side becomes golden brown. Turn pancake over to fry the other side. When browned fry both sides again for about 30 seconds each for a crisper finish.
- Place on the lined plate and continue frying until the batter is finished.
Notes
- Serve your scallion pancakes with a dipping sauce, ketchup, soy sauce with a little sesame seed oil or sweet chilli sauce.
- You can also use the pancake as a wrap for your favourite filling combination.
- You can use Chinese 5 spice powder, Shawarma spice, Suya spice, minced onion-garlic-ginger combo or no spice at all
