Ye Lan Spring Onion Pancake
Enjoy amazing flavors with this savory Taiwanese pancake recipe.
- 50 minutes
- 15 minutes
- 4 servings
- Dough ingredients:
- 300 grams Plain flour
- 185 millilitres Warm water
- Pancake ingredients:
- 150 grams Chopped spring onion
- 3 teaspoons vegetable oil
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- Brushing ingredients:
- 6 tablespoons vegetable oil
- 1 tablespoon salt
- Sift plain flour into a mixing bowl. Mix in the warm water.
- Turn the dough over a generously floured work-top and start kneading. The dough will be very sticky in the beginning but as you knead while lightly flouring it, it will become less sticky.
- Knead for 6-8 minutes until dough is smooth and slightly springy. You're aiming for a dough that is soft and slightly sticky so don't over flour or you'll risk having a tough and hard pancake.
- Leave the dough in a bowl and cover with cling film to let rest for 20 minutes.
- Divide the dough into 8 equal parts. Use a rolling pin to roll out one part until about ⅛" thick.
- Lightly brush the top of the dough with oil. Sprinkle a little salt, white pepper and spring onion on the dough.
- Roll up the dough tightly, creating one long snake of rolled-up dough. Gently pull both ends and lengthen the dough without tearing.
- Proceed to roll the "sausage" into a pinwheel. Flatten and roll out the "pinwheel" into 1/2cm pancake.
- Heat some oil in a flat pan. Once pan is hot, gently place pancakes in the pan and fry for 1½-2 minutes on each side or until brown and crisp.
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