Sometimes we just crave simple food that brings back memories. For a simple meal, we often make rice congee and have stir fry noodles with it. The rice congee would take some time to prepare, in order for the rice grains to break down enough to be creamy. While that’s going, I can also prepare Spring Onion pancakes to go with the meal. They do not resemble the western pancakes though, as these are not light or fluffy. Instead, they are chewy and most definitely savoury in taste (you can also make sweet versions with red bean paste filling, another stunner!).
By bringing back this oldie, I’m creating memories with my daughter too. J loves rolling these out, and have recently discovered via the Woks of Life a shortcut to these crispy delights: using round store-bought wonton pastry, create 6 layer stacks of pastry, oil, salt and spring onions. Roll these out and pan fry on a dry pan. Super quick and I hope that she will remember these and make them in the future, be it traditional way or the shortcut!
- 2 1/2 cups white flour
- 1 cup warm water
- 2 tbsp Sesame Oil for the pancakes
- 2 tsp fine salt
- 1 bunch spring onions
- Rice bran oil for the pan
- Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is shiny, smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- Finely chop the spring onion. (I use both the green tops and the white parts.) Set them on your work surface along with a small bowl of salt.
- Time to roll out the dough – Cut the dough into 4 equal parts. Roll out one part of the dough on the board. Roll until it is a thin rectangle at least 20 x 15 cm.
- Lightly brush the surface of the dough with sesame oil, then sprinkle it evenly with chopped spring onions and salt.
- Starting from the long end, roll the dough up tightly, creating one long log of rolled-up dough.
- Cut the dough log into two equal parts.
- Take one of these halves, coil into a round dough disc. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.
- With you hands, press down a rolled dough disc into a flat, smooth, round pancake. Flatten it further by rolling with a rolling pin.
- Heat a pan over medium-high heat. Place the pancake dough in the dry pan and cook on medium heat for 2 minutes.
- Flip the pancake over and cook for an additional 1-2 minutes on the other side, or until golden brown. Repeat with the rest of the pancake dough rolls.
Cut the pancake into wedges with a sharp knife, and serve immediately. Serve with your usual dumpling sauce (soy and vinegar).
Oils: This recipe calls for oil in two different places: Once to make the filling, and once to fry the pancakes. For the filling, any neutral oil will do, but tasters (and I!) prefer sesame oil.
Make-Ahead Tip: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 3 days and in the freezer. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of baking paper.