- Baker: Sophie Carey
- Makes: 10-15 pancakes
- Prep time: 25 minutes
- Bake time: 6 minutes
- Flours used: Matthews Regenerative All Purpose Flour
Chinese Spring Onion Pancakes Method:
- In a bowl, mix together your flour and water with a pinch of salt until a dough forms. Wrap this in clingfilm and leave to rest on the counter for 15 minutes
- Use a rolling pin to roll out the dough to a rectangle of 30cm x 40cm, or until it is about 2mm thick
- In a small bowl, mix together the melted lard and flour with the spices and salt until they form a paste
- Spread this paste evenly across the rolled out dough and sprinkle them with the spring onions
- Starting at the top, roll the pastry up like you would a Swiss roll
- Trim the ends and cut the log into rounds measuring about 5 or 6cm
- Place the rounds cut side up (so you can see the swirl of the pastry) and use a rolling pin to flatten these to the thickness of 1cm
- Place a frying pan on a medium heat and add a little vegetable oil. Once hot, fry the pancakes for a few minutes on either side until golden brown
- Serve hot - make sure to rip them apart to see how flaky they are! Enjoy with your favourite Chinese dishes or with chilli oil for dipping!
