If you make these tasty little gems, we apologize: You’ll want to eat the whole platter. Crispy spring onion pancakes for the win.
These crispy spring onion pancakes make the perfect appetizer for a party or a delicious addition to an Asian-inspired dinner! Light, flaky and full of flavour, they pair beautifully with the sweet soy dipping sauce. Plus, they’re impossibly easy to make!
Ingredients for Crispy Spring Onion Pancakes
- 3 cups all-purpose flour
- 2 tsp salt, divided
- 1-2 bundles of green onions
- 1 cup soy sauce
- 1 tbsp sugar or honey
- 1 tsp chili flakes
- 2 cloves garlic
- 1 tsp ginger
- 4 tbsp butter, softened
- Salt and pepper
- Oil for frying
Directions for Crispy Spring Onion Pancakes
- In a large bowl, combine flour and salt. Gradually pour in 1 ¼ cups water while mixing with your hands, until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 5 min, until the dough is smooth and elastic, adding flour or water as needed. Let the dough rest for 20 min.
- Meanwhile, chop green onions, then grate garlic and ginger.
- In a small bowl, mix soy sauce, sugar or honey, chili flakes, 2 tbsp green onions, grated garlic, grated ginger and a pinch of salt and pepper. Stir to combine and set aside. (This is your dipping sauce!)
- After resting, divide the dough into 6 equal pieces. Roll each piece into a ball and let rest for 10 min.
- Working with one ball of dough at a time, use a rolling pin to roll it out as thinly as possible. Spread a thin layer of butter on the dough and sprinkle with 1-2 tbsp green onions, covering the entire surface. Roll the dough into a log, then swirl the log into a circle and flatten gently. Repeat with the remaining dough balls.
- Heat a frying pan over medium-high and coat or spray with oil. Fry the pancakes for 3-5 min on each side, until golden and crispy.
- Cut the pancakes into triangles and serve hot with dipping sauce.
