Wednesday, 6 August 2014

Chinese Spring Onion Pancake 蔥油餅

Chinese Spring Onion Pancake 蔥油餅


Recipe source :  Wantanmien

It is amazing that such simple ingredients of just using plain flour, a little salt and some chopped spring onions can yield such a tasty pancake. 

Spring onion pancakes are popularly eaten at breakfast by the Chinese, but hardly by our local Malaysian Chinese as we grew up feasting on roti canai instead of spring onion pancakes! Come to think of it, there are similarities between the Chinese spring onion pancakes and our local roti canai. 

However, I would not dare to venture into making comparisons between these two pancakes because geographically we are different and our lifestyles or our ways of life are vastly different. So, suffice to say that I find this spring onion pancake tasty. I like the outer skin which is crispy and I just love the fragrance of spring onion in each bite. Nice!

However, both my hubby and my son did not share my enthusiasm. 

It is all a matter of preference. 


Ingredients


225g all-purpose flour
150ml warm water
2 stalks of spring onions, chopped
a little salt
some oil

 Chopped spring onions

Salt. 
Use sparingly as it can be very salty for a small pancake.

Method


1.  Pour flour into a bowl. 
2.  Add warm water. Stir well. Cover the bowl and allow it to rest for 10 minutes.
3.  After 10 minutes, knead to form a soft dough. Divide the dough into 10 equal portions.
4.  Roll out one portion into a flat circle. Brush oil over the entire circle. Sprinkle a little bit of salt and spring onions onto the circle. Use salt sparingly as it can be very salty for a small pancake.
5.  Then roll up one end to form a cylindrical shaped dough. Bend one end of the cylindrical dough to form a circle. Then flatten it to form a small pancake. It is okay if the dough burst open when you roll it.
6.  Repeat the process with the remaining dough. Sprinkle some flour onto the pancakes to prevent them from sticking together.
7.  Heat a frying pan and add some oil. Fry the pancakes on both sides until golden.
8.  Ready to serve.





I am linking this post to Little Thumbs Up

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The theme for August 2014 is Flour

Hosted by  Domestic Goddess Wannabe




2 comments:

  1. Hi Doris, this reminds me of a Chinese prata!! It would be really yummy with some curry hehe. Thanks for linking!

    ReplyDelete
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