I am kind of cheapskate and this is what I do – I usually buy a bunch of spring onion home. Take a portion out and plant them in my pot. They will continuously supplying me with the greens of the spring onion for the next 1 month. Of course to do that I will only buy spring onions that come with the roots. Duh… Having spring onion in my pot means that I can always use it to garnish, to eat with my noodles and most importantly it is great to know that I don’t have to go out to get spring onion when I need it.
So now I am left with lot of spring onion and that’s why one way to go is to make spring onion pancake. Spring onion pancake has many variations and many ways to make it. I prefer the multi-layered pancake. This pancake is rolled out and folded to create layers.
Spring onions are added into the dough which inject a slight pungency and sweetness to the pancake. When I bite into the pancake (that I fried with lots of oil), it crackles and the smell of lard and spring onion just spread in my mouth. My oh my.. I love it! And the inner layers are soft and slightly chewy. I just can’t have enough of this. Please take it away from me!!! Please!
After I am done, the whole kitchen was lingering with the smell of pan fried pancake. My whole kitchen including myself were dusted in flour and when I smell my hands, it was spring onion and lard scented… There is only one disadvantage when making pancake and it is… drum rolls!!! Cleaning the kitchen. Sometimes I wish I have a robot that just clean after me. Isn’t that great?
This dough needs a lot of rest. Resting makes the dough easier to stretch and you can fold many layers to make the multilayer pancake.
I have also pounded the white part of the spring onion and mix it with the pork lard. If your kids or your adult friends don’t want to see any greens in their pancake, perhaps this is the way to go. You can still have the scent of spring onion without finding the green in the pancake… *Magic*…
Pork lard is also used in making the pancake. Pork lard always gives a very awesome scent plus separating the layers. Pork lard can be used in making noodles taste good, making pancake smell awesome. Pork lard is pretty easy to make and you can refer to this site for the step by step making process. Once you have some, you can keep it for about 1 month in a tight container in a cool and dry place.
Spring Onion Pancake (makes about 4 pancakes)
adapted from this video in Youtube
- 2 cups of all purpose flour
- 1 teaspoon of salt
- ½ cup of boiling hot water
- ½ cup of cold water + 1 tablespoon of cold water for adjusting the dough
- 4 sprigs of spring onion – divide the whites and greens
- 2 tablespoon of pork lard
- 2 tablespoon of vegetable oil
- ¼ + ¼ cup of vegetable oil for frying
- 4 x ¼ teaspoon of salt for sprinkling on the rolled dough
- Optional: if you want to have some extra taste for the spring onion pancake, you can sprinkle some five spice powder or ground black pepper or ground chilli or ground paprika. Whatever you see fit.
- In a bowl, put in the flour and salt. First pour in the hot boiling water and mix roughly with the flour. Then pour in the cold water. Mix well to form the dough. Let it rest for about 10-15 minutes. This process is to let the gluten rest for work out later.
- Chop the green part of the spring onion and set aside.
- Pound the white part of the spring onion with your mortar and pestle. Stir into the pork lard and mix well.
- Let’s work on the dough. Put the dough on a generously floured surface. Divide the dough in to 4. Cover the other 3 with wet cloth.
- Roll the first dough to a rectangular shape. Brush a layer of vegetable oil and a layer of lard + spring onion mix on the rectangular dough.
- Sprinkle ¼ teaspoon of salt evenly on the dough. And also sprinkle some chopped spring onion on it.
- Fold the dough like the photo below and flip it over. Fold to combine as one. Fold again to form more layers. Pack and pinch the dough so that the layers are now sticking together.
- Pull the layered dough to elongate it then start curling it. At the last 10cm of the dough, flatten it and put the swirled dough on the flatten part. This is to create a disk to support the dough and so that it doesn’t fall apart when you cut it and you can hold it like a pizza.
- Set this dough aside for resting and continue with the rest until you are done with the rest of them.
- Heat up your pan on medium to high heat. Pour in the oil. Roll out your dough to about 20cm in diameter (well that’s because my pan can fit up to about 20cm only, haha)
- Once the oil is well heated up, put in the the dough to fry. Note here: A lot of oil is needed to pan fry the pancake in order to make it slightly puffed up and crunchy. The pancake will absorb oil as you fry. If lesser oil is used, then the pancake will not be that crunchy and puffed up. So you can have variations, so puffed up, some not so puffed up. That’s what I did to mine.
- The dough needs about 2 minutes on each side. Fry to golden brown. Eat when it’s hot because it’s just fantastic.