Spring Onion Pancakes are a savory and crispy Chinese street food favorite that are surprisingly easy to make at home. These flaky pancakes are infused with the mild, fresh flavor of spring onions (scallions) and have a satisfying chew with a crispy exterior. Perfect as a snack, appetizer, or side dish, spring onion pancakes are made with simple ingredients but deliver on flavor and texture. Whether you enjoy them on their own or dipped in a soy-based sauce, these pancakes are a delicious treat that’s great for any time of day.
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup hot water
- 1/4 cup cold water
- 1 teaspoon salt
- 4-5 spring onions (scallions), finely chopped
- 2 tablespoons sesame oil (or vegetable oil)
- Extra vegetable oil for frying
Instructions:
- In a large bowl, mix the flour and salt. Gradually pour in the hot water, stirring with a wooden spoon to combine. Add the cold water and mix until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- After resting, divide the dough into 4 equal portions. Roll each portion into a thin circle (about 8 inches in diameter) on a floured surface.
- Brush each dough circle with sesame oil and sprinkle a generous amount of chopped spring onions evenly over the surface.
- Roll each dough circle into a log, then coil the log into a spiral shape. Flatten the spiral with a rolling pin into a pancake (about 1/4 inch thick).
- Heat a tablespoon of oil in a large skillet over medium heat. Fry each pancake for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the pan and let the pancakes drain on paper towels. Repeat with the remaining dough, adding more oil to the skillet as needed.
- Slice the pancakes into wedges and serve hot with soy sauce or a dipping sauce of your choice.
These crispy, flavorful spring onion pancakes are a delightful snack or side dish, perfect for sharing or enjoying on your own!
