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.
- 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
- 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.
- 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.
- 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.
- 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.
- To serve share the dipping sauce between 2 bowls. Cut the pancakes into quarters add to plate and serve. Enjoy 😊