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Crispy Spring Onion Pancakes

crispy spring onion pancakes - featured image
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These crispy spring onion pancakes feature flaky layers and a golden crust, making them a perfect savory snack or appetizer. Easy to prepare with simple ingredients, they deliver a satisfying crunch and tender inside.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) boiling water
  • 1 tsp salt
  • 2 tbsp sesame oil
  • 4–5 stalks spring onions, thinly sliced
  • Vegetable oil for frying (such as canola or peanut oil)

Instructions

  1. Make the Dough: In a large mixing bowl, combine 2 cups (250g) all-purpose flour with 1 tsp salt. Gradually pour in about ¾ cup (180ml) boiling water while stirring with a wooden spoon. When the dough cools enough to handle, knead it on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
  2. Prepare the Filling: While the dough rests, wash and thinly slice 4-5 spring onions. Set aside.
  3. Divide and Roll: After resting, divide the dough into 4 equal parts. Take one piece and roll it into a thin rectangle, about 8×10 inches (20x25cm). Brush the surface lightly with ½ tablespoon of sesame oil.
  4. Add the Spring Onions: Sprinkle a generous handful of sliced spring onions evenly over the oiled dough, pressing them gently with your rolling pin.
  5. Shape the Pancake: Starting from the long end, roll the dough into a tight cylinder. Then coil the cylinder into a round snail shape, tucking the end underneath. Flatten gently with your palm and roll it out again to about 6-7 inches (15-18cm) diameter.
  6. Cook the Pancakes: Heat 1-2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Place one pancake in the pan and cook for about 2-3 minutes on each side until golden and crispy. Adjust heat as needed to avoid burning. Repeat with remaining pancakes, adding oil between batches.
  7. Serve Hot: Cut into wedges and serve immediately.

Notes

Do not skip the dough resting step to ensure tender, pliable dough. Use boiling water to partially cook the flour for a chewy texture. Brush sesame oil evenly to create flaky layers. Roll dough about 1/8 inch thick. Maintain medium heat when frying to avoid burning or sogginess. Flip pancakes gently with a wide spatula.

Nutrition

Keywords: spring onion pancakes, scallion pancakes, crispy pancakes, flaky pancakes, savory snack, easy recipe

Find it online: https://evabakery.com/crispy-spring-onion-pancakes-recipe-easy-flaky-layered-snack/