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Spring onion pancakes

Spring onion pancakes

A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
By Love Food Hate Waste
Serves 8
Prep/Cook time: 10-20 minutes
thick cut pancakes mixed with spring onion and topped with more spring onion pieces

Ingredients

325g/11 ½ oz plain white flour
1 bunch (100g/3 ½ oz) spring onions
Salt, to taste
4 tbsp vegetable oil, for brushing and frying

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Trim the spring onions and chop them finely.

  2. Put 250ml/8 ½ fl oz of warm water into a large mixing bowl. Add the salt. Gradually add flour until you have a dough that can be lifted out of the bowl in a ball. Transfer to a floured worktop and knead, gradually incorporating the remaining flour. Bring the dough into a ball and cut it into four.

  3. Take one of the dough pieces and roll it into a large rectangle. Brush lightly with vegetable oil and sprinkle with a quarter of the chopped spring onions. Starting from a long edge, roll the dough tightly into a snake shape.

  4. Cut the snake in half and then coil each half, as if you were coiling a rope. Pat flat and then use a rolling pin to roll each coil into a flat bread about 15cm/6in in diameter. Continue with the remaining dough, then fry each bread in a little oil on both sides, until golden. Cut into wedges to serve.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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