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