Green onion pancakes

  • Aug 15, 2020

3 pancakes:

  • 2 cups plain flour
  • 3/4 tsp salt
  • 180ml hot water
  • 5 green onion stalks
  • 1/2 tsp sea salt
  • 9 Tbsp vegetable oil

Step 1

Place flour in a bowl. Add hot water and 3/4 tsp salt. Knead for 8-10 minutes until the dough comes off the sides of the bowl nicely. Cover with a towel to keep it moist. Let rest for 30-45 minutes.

Step 2

While waiting, thinly chop the green onions. Put aside.

Step 3

When the dough is ready. Divide it into 3 parts. Start rolling the parts, one at a time. Remember to keep the bowl covered with a towel so the other parts don't get dry while working on one.

Step 4

Roll each part into a thin layer. Each layer should get to about 10 inch diameter wide. Pour in 1 Tbsp of oil on the surface of the layer (the oil should cover the entire dough sheet). Add 1/3 of the chopped green onions and 1/3 of the prepared sea salt. Spead evenly to the edge. Roll the layer into a thin long roll, then into a snail shape. Put back into the bowl, covered. Rest for another 10-15 minutes.

Step 5

After 10-15 minutes, roll each snail-shaped dough into a pancake (roughly 7 inch diameter wide this time). Note that after rolling, the pancakes can be kept frozen for later.

Step 6

Heat up a pan over high heat. Add 2 Tbsp oil. When oil is hot, place a pancake in the pan. Lower to medium heat. Fry for about 3-4 minutes each side.

Tip: before taking the pancake off heat, use tongs to squeeze the pancake from the side towards the middle to create flaky texture.