Back where I’m from in Canada, we have a large Chinese population. Chinese food was a huge part of my (takeaway) life when I was a kid and the food stalls at festivals always served the favourites. The biggest favourite (judging by all the queues) was the spring onion pancakes. Fried little circles of dough, packed with spring onions with a chilli sauce for dipping.
When I was initially searching for a version of spring onion pancake recipes to recreate, I noticed there were a LOT of complicated recipes. And let’s be honest, when you have a hankering for something brown and deep fried, you kind of want it an hour ago. So I experimented, trial and erroring a bunch of batches of a more basic but definitely equally delicious recipe until I had perfected it down to a fine art. Now, these are requested anytime we have people over as a snack or starter and I haven’t found a mouth that doesn’t love them. Plus they have like 4 ingredients guys, so COME ON. You know the drill, pretend you slaved away for hours, don’t give away our secrets.
Best Spring Onion Pancake Recipe (makes approx. 8 cakes)
1 cup flour
3/4 cup boiling water
pinch of rock salt
2 large spring onions, chopped finely
canola oil for frying
I have used regular flour, self raising flour and a special durum wheat flour for pizza dough. I’ve found they all work well, however if you like your cakes a bit crispy the durum wheat flour (or semolina flour) is definitely the best for that. You can find it at Farro for $3. Honestly any flour will work though.
Using two chopping boards works best. On one, chop up your spring onion.
In a bowl, mix the flour and salt and stir. Then add the boiling water and stir together until it starts to form a ball. Tip out onto the second chopping board, after scattering some flour on it to help with sticking. Add flour until the ball of dough stops sticking to the chopping board, and if it’s too dry and falling apart then add more water. Once the consistancy is right you will know, it will sort of feel like playdough.
Flatten the dough out and sprinkle on 1/3 of the onions, fold over, mix into the dough and repeat until all the spring onion is mixed in well. Roll into a log shape for easy cutting. Cut chunks off and press into little circles, using the floured chopping board.
In 1 or 2 pans (depending on how good you are at multitasking) on medium heat, add canola oil so it covers the whole surface of the pan generously. Wait until the oil is hot and then pop as many cakes as can fit in one pan (I can usually get in three at a time). Cook on one side until brown (approx 1 min depending on heat) and then flip, cooking the other side. Remove from pan and pop back on chopping board. Repeat until all the cakes have been cooked.
Chop the cooked pancakes into smaller pieces and serve with schriacha or soy sauce. Enjoy!
If this recipe looks yum to you, check out my personalised cooking classes in Auckland! No matter your cooking experience, I can create recipes just for you, come to your home with all the ingredients and we can cook together. Because cooking doesn’t have to be hard.
Send me a message for more information, and happy eating!