This is such a great way of using up spring onions, it’s quick easy and really tasty. I like my spring onions softened so rather than added them to the dough after you’ve made it I add it straight away. It’s traditional used using the green parts but I like it with the white parts too. It’s really yummy and the dipping sauce finishes it off nicely. You can have it for breakfast lunch or as a side for dinner.

Ingredients

Pancake pastry

• Bunch of spring onions, outer layered removed
• 1.5 cup of flour
• 1 tsp sea salt
• 1 tbsp of ghee or butter
• 1/3 cup of hot water
• 2 tbsp oil separated ( I used rapeseed)

For the dipping sauce

• 3 tbsp soy sauce
• 1 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1/2 tbsp kecap manis ( optional, can use a pinch of sugar)
• 1/2 tsp sriracha
• Juice of lime
• 1 tsp gingered, finely sliced
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• Green onion tops

Directions

1. Add all of the ingredients into a food processor except the oil. Blitz until combined. Turn out the dough and need lightly. Leave to rest for 10 minute.
2. While the dough is resting make the dipping sauce by adding all the ingredients into a bowl, whisk and taste to check seasoning. Set aside.
3. Cut the dough into 2 slices roll into a sausage shape, cut again and roll into a swirl,repeat with the rest of the dough. Using a tortilla press or rolling pin and roll until the thickness of a penny. Again repeat with the rest of the dough.
4. Heat a tbsp of the oil to a non stick frying pan until hot. Add 2 or 3 of the pancakes and cook on both sides for about 3 minutes each. Set aside while you do the same with the remaining pancakes.
5. To serve share the dipping sauce between 2 bowls. Cut the pancakes into quarters add to plate and serve. Enjoy 😊