Today I fancied something a little different for lunch - I've been going through a very extended houmous phase.... My tastebuds were undecided though. One half seemed to want sweet buttermilk pancakes whilst the other half were horrified by this and wanted something intensely savoury. After rummaging through the fridge I thought that spring onion pancakes sounded good.
A quick search on google failed to find any spring onion recipes that appealed, however, searching for scallion pancakes yielded pure gold. I'm amazed at how many recipes there are for scallion pancakes!!
I chose this recipe from the Food Network purely because it uses my favourite hot water dough which is seriously easy to work with. It was also fairly quick to prepare. I did the chopping and measuring for the filling whilst the dough cooled and rested. There was even enough time to empty the dishwasher!
The pancakes were beautifully crispy and bursting with flavour. Rolling up the dough and then rolling it flat again generated lots of flaky layers (well, it generated layers - the copious amount of oil gave the flakiness). Next time (and there will definitely be a next time), I'd probably finely chop the spring onions rather than just slicing them to pack in as much flavour as possible. I paired it with some Blue Dragon Sweet Chilli Dipping Sauce which turned out to be the perfect partner for the pancake. I don't think I'll ever bother to make the ginger dipping sauce that goes with the recipe!
This certainly wasn't the fastest lunch I've ever made but it's one of the tastiest. Better than houmous and pitta anyday!
Spring Onion Pancakes
From "Food Network"
Serves 2
1 cup plain flour
1/2 cup boiling water
1/4 cup vegetable oil
1/2 tablespoon sesame oil
1/4 cup thinly sliced spring onions
Salt and pepper
Dipping sauce of your choice
Place flour in food processor and turn on. Whilst machine is working pour in the boiling water until a ball of dough is formed. You may not need all the water. Place dough in a bowl, cover with a damp towel, and leave to rest for 30 minutes.
Roll out the dough to a very thin large rectangle on a well floured surface. Mix the vegetable and sesame oils together and brush this generously over the dough. Sprinkle the spring onions over evenly and season well with salt and pepper.
Carefully roll up the dough as if rolling a swiss roll. Be careful not to pierce the dough whilst rolling it up. Cut the roll in half. Take one piece and twist it three times. Form the stretched twist into a tight spiral. Roll this out into a round, about five or six inches in diameter. Repeat.
Heat a nonstick frying pan over medium-high heat. Brush each pancake with vegetable oil and sear on both sides until golden brown and crunchy. Cut into wedges and serve immediately with the dipping sauce of your choice.
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Comments
Waw, such coincidence. I was thinking to make these today, but my recipe mentioned lard instead of vegetable oil. I will definately try your recipe. Sounds good!
1. Posted by Chrystal on June 18, 2007
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Looks delicious!
Much better than the slop I'm getting fed at the moment anyway! ;)
2. Posted by Neighbour Of Teh Hoors on November 19, 2007
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your pancakes were really successful! the last time i tried to make them, the layers didnt really come out and they tasted a bit raw as well!
3. Posted by becky on November 20, 2007
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Hi Angela,
I am drooling just seeing the pics in your blog. yum! Can you share a simple houmous recipe? If I don't use tahini, will it taste just as good?
4. Posted by Jolin on November 20, 2007
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looks so gorgeous and yummy! the pancake looks perfectly seared -- did you really use medium-high heat?
5. Posted by claudine on November 20, 2007
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Thanks Becky! It was the first time I'd made (or tasted) the pancakes, so I wasn't quite sure what I was doing :)
Hi Jolin - I don't make my own houmous that often. I don't think it tastes half as nice without the tahini though. Jackie from Gastroblog has a tahini-free recipe that sounds pretty yummy though: http://www.gastroblog.com/archives/002254.php
Hey sweetie! You should commandeer the kitchens for a day and make your own food :) Are you allowed to bring any food with you?
Hi Claudine - I used medium-high heat, but on a big burner. I have one of the Tefal frying pans with a thermospot to tell you when the pan is "perfectly heated for searing" and it worked out pretty well :) I've never had the pancakes before so I had NO idea what they were supposed to look and taste
6. Posted by Angela on November 20, 2007
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thanks for this recipe, i used to go to a "modern chinese" restaurant back in vienna and always started my meal of with pancakes just like yours. I have never had them since and will certainly be using your recipe very soon. thanks for brining back some very good memories!
7. Posted by johanna on November 20, 2007
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hi Angela,
I love scallion pancakes, and yours look lovely.
I've always been too lazy to make my own - so much easier to eat them at a restaurant : )
but I just may try this recipe out.
did the dough fry out into many flaky layers?
8. Posted by Renee on November 20, 2007
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Hi Johanna - I'm glad I could bring back some happy memories!
Hi Renee - Yes! It did fry into lots of flaky layers. I think the oil mixture brushed onto the dough ensured the flakiness. You have to stretch the dough really thinly to get all of it on there.... I'll have to keep an eye out for these pancakes on restaurant menus; I'm really intriegued to know if what I made tastes anything like the Real Thing. :)
9. Posted by Angela on November 20, 2007
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Wow, those look fantastic Angela!! I'm having a great time catching up with your blog after being gone for a while. The cinnamon raisin bread caught my eye too--I might have to make it for my husband before I am off to the States. Cheers!
10. Posted by Prim on November 20, 2007
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i am drooling from your post about the pancakes. they looks so yummy. i love your site.
11. Posted by sue on November 20, 2007
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Hi Prim! Welcome back :) The cinnamon raisin bread was fantastic, your husband will love it!
Hi Sue! Thanks for dropping by. Hope you'll give the pancakes a try....
12. Posted by Angela on November 20, 2007