My grandpa used to make these spring onion pancakes for me to eat as a snack. They are the most delicious things - salty, flaky, crispy. As a kid, I ate them as an after school snack. As an adult, I was thinking these will go down very well with a beer or two. I was indulging in a bout of nostalgia the other day and looked up a recipe for these from A Little Taste of China cookbook which I had gathering dust in my library. These turned out rather well and very close to what I remember them to taste like.
The recipe from A Little Taste of China is as follows:
Ingredients for 24:
- 2 cups of plain all purpose flour
- half tsp of salt
- 1 tbs oil
- 3 tbs of roasted sesame oil
- 2 spring onions, green part only finely chopped
- oil for frying - I used olive oil
Method:
- Place the flour and salt in a mixing bowl. Add the oil and 1 cup of boiling water. Using a wooden spoon mix to a rough dough. Then turn the dough out onto a floured work surface to knead for 5 minutes or until smooth and elastic. Cover the dough with a cloth and rest it for 20 minutes.
- On a lightly floured work surface, roll the dough out into a long sausage then divide the roll into 24 pieces. Working with one piece at a time, roll one piece out to a 10cm circle. Brush the surface with sesame oil and sprinkle with chopped spring onions. Then starting with the edge closest to you, roll up the dough into a cigar shape (see below). Taking the cigar shape, curl it up like a snail. Then using a rolling pin, roll the snail shape flat. Proceed to do this will all your 24 pieces of dough.
- Heat up oil in a fry pan a fry a few pancakes at a time. The outer should be crispy and the inside should come out flaky.
Enjoy these while they are hot. I had to slap people away to ensure I got my fair share. They smell wonderful when frying and it is bound to bring in the vultures.
Until next time,
Nom Seeker, Glutt
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