I’ve just seen these ‘scallion pancakes’ on Reddit, and instantly decided they needed making this weekend. I’m not sure I’d call them pancakes myself… more flatbreads, but they look delicious so I’m making them!
Just before making lunch I was checking the garden and noticed that we had a number of radish that needed harvesting, so one of the pancakes is going to be with our home-grown radish!
For the pancakes:
- 300g plain flour
- 250ml boiling water
- 1/2 tsp salt
- 1 cup spring onions, green parts only, chopped
- A few radishes from the garden
- Sesame oil
Mix the flour and salt. Pour in the boiling water and mix into a dough, then knead on a floured surface until sooth. Set aside in a cling film covered bowl at room temperature for 30 minutes.
Divide into four balls. Roll out each ball to 20cm. Brush with oil and top with spring onions.
Roll up, then form the tube into a spiral and roll out again.
Brush with oil, sprinkle on spring onions, roll up again, spiral again, roll out again. And of course one ball gets garden radish not spring onion.
Heat non-stick frying pan, brush both sides of a pancake with oil, fry for 2-3 minutes on each side at medium-high until golden brown on both sides.
Cut into wedges, and serve warm with dipping sauce.
For the dipping sauce:
- 2 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp spring onion, green parts only, finely chopped
- 1 Tbsp grated ginger
- 2 tsp agave
- Good pinch of chilli flakes
- 2 garlic cloves, squashed to break open
Just mix it all together, and let it sit to absorb the flavours.
They weren’t that flakey, but they were delicious, and worked really well with the Japanese flavours in the dipping sauce.