Ye Lan Spring Onion Pancake
Ye Lan Spring Onion Pancake
Enjoy amazing flavors with this savory Taiwanese pancake recipe.
  • Difficulty Level Adventurous
  • Technique Frying
  • Preparation Time 50 minutes
  • Cooking Time 15 minutes
  • Yield 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
  1. Sift plain flour into a mixing bowl. Mix in the warm water.
  2. 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.
  3. 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.
  4. Leave the dough in a bowl and cover with cling film to let rest for 20 minutes.
  5. Divide the dough into 8 equal parts. Use a rolling pin to roll out one part until about ⅛" thick.
  6. Lightly brush the top of the dough with oil. Sprinkle a little salt, white pepper and spring onion on the dough.
  7. Roll up the dough tightly, creating one long snake of rolled-up dough. Gently pull both ends and lengthen the dough without tearing.
  8. Proceed to roll the "sausage" into a pinwheel. Flatten and roll out the "pinwheel" into 1/2cm pancake.
  9. 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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