Spring Onion Pancakes (China)

(4 servings)

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup self rising flour
  • 1 cup boiling water
  • 2 teaspoons cooking oil
  • 2 spring onions (green onions) or scallions - thinly diced
  • salt - to taste
  • additional cooking oil for frying
Makes 8 pancakes.

In a large bowl, sift together the two flours. Slowly stir in boiling water. Mix well. Stir in the oil. Allow dough to set and rise for at least an hour.

Turn the dough out onto a lightly floured surface. Knead the dough for about 30 seconds, then rip into three equal-sized balls of dough. Knead these portions of dough seperately until dough is smooth.

Roll each of the sections of dough into a flat pancake about 1/4 inch thick.

Brush each pancake with a little oil. Sprinkle each with onion. Layer the pancakes on top of each other. Role them up in a cigar shape. Cut into 8 pieces.

Use the palm of your hand to flatten each piece. Roll out again.

Heat a little oil in a large skillet. Fry the pancakes until both sides are golden brown. Sprinkle with salt while frying.

Serve with soy sauce.

Not your ordinary breakfast hotcake. Great lunch and dinner too.

Mr Breakfast would like to thank chinho for this recipe.

Recipe number 1618. Submitted 1/9/2006.