Spring onion pancakes

Spring onion pancakes

Makes 4 pancakes


1 cup plain flour
1/4 cup warm water, plus 1 tsp if needed
Pinch of salt
2 spring onions, thinly sliced
4 tsp butter, softened, plus extra for frying
1 tbsp vegetable oil


Place flour, water and salt in a medium mixing bowl. Stir with chopsticks or a spoon until just combined (it should resemble rough breadcrumbs). Add extra water if needed.

Turn dough onto a clean work surface and knead for 5 minutes or until smooth and elastic. Return to bowl, cover with cling wrap and allow to rest for 10 minutes.

Cut dough into 4 even pieces. Roll each piece into a ball then use a rolling pin to create 1mm-thick pancakes.

Coat each pancake with 1 tsp softened butter and sprinkle with slices of spring onion. Roll into a cigar shape then into a snail shape. Flatten slightly with the palm of your hand or a rolling pin.

Heat 1 tbs butter and vegetable oil in a non-stick frying pan over medium heat. Fry pancakes for 2-3 minutes on each side or until golden and crisp.

Drain on paper towel, sprinkle with extra salt and serve immediately.