This pastry takes a few processes to get to a fluffy, flakey pancake. It’s also traditional to serve these with a fried egg and sweet soy sauce, both are optional of course.
If you don’t love eggs then simply omit and serve as above! They take a little more time than a regular batch of pancakes but I promise the results are worth it!
Time: 45 mins including resting time
Ingredients: makes 4 medium pancakes
1.5 cups plain flour (plus extra to dust)
1 tsp baking powder
Pinch of salt to start and (more for seasoning later)
Sesame Oil for the dough (& for frying the pancakes) *substitute for vegetable oil or other if you like*
3 large spring onion stems,
Freshly boiled water from the kettle,
Sweet soy sauce to serve
You’ll need a large mixing bowl, a rolling pin and a frying pan.
Add the flour, baking powder and pinch of salt into a large mixing bowl,
Add half a cup of freshly boiled water, stir to combine and slowly drizzle a little more until you have a soft dough, (notice those bubbles on the surface when the water hits the baking powder,)
It should look a lot like this!
Add a good glug of sesame oil and massage until the dough smooths out. Add a few more drops again to the surface and a sprinkle of salt. Leave to rest for 10 mins.
Roughly chop the spring onion like so,
Divide the dough into 4 even portions, dust with a little more flour to stop from sticking together,
Roll out each dough ball and get the pancake as thin as possible, (dust with a minimal amount of flour if you need to)
Scatter with some of the chopped spring onions,
Starting at one end, roll up the dough until it forms a cigar shape like so,
Roll up each cigar shape into a pin wheel and rest for another 10 minutes (I usually get stuck into the washing up whilst I wait,)
Carefully roll out the pin wheels and try to keep the centre even. You can also see the faint shape of the spiral here and those air pockets which have formed after the resting time.
Finally roll out all the dough circles until ultra thin. Get the frying pan on high heat and throw a few drops of the sesame oil in until smoking,
Add the pancake and cook on the underside until brown and crisp,
Flip and crisp up the other side, see how the bottom is slightly elevated from the pan after I flipped it, this shows the inside air is puffing up to make a light delicate centre.
*Optional* you can also crack an egg into the pan to cook and serve inside the pancake. Finally serve the Spring Onion pancakes along with the sweet soy.