Spring onion pancakes

Spring onion pancakes

By
From
New Thai Food
Makes
25
Photographer
Jeremy Simons

These are great for parties or as a starter filled with barbecued duck (bought from a Chinese barbecue food store), bean sprouts and hoisin sauce. Or fill them with finely sliced barbecued pork and serve with cucumber slices and chilli jam.

Ingredients

Quantity Ingredient
150g plain flour
90g rice flour
1 tablespoon sea salt
250ml milk
1 egg, beaten
60g spring onions, finely sliced
1 teaspoon sesame oil
canola oil, for frying

Method

  1. Combine the plain and rice flours and salt in a mixing bowl. Make a well in the centre, pour in the milk and whisk until it forms a thin, light batter with the consistency of pouring cream. Stir in the egg, then stir through the spring onions and sesame oil. Stand in the refrigerator for 30 minutes before cooking.
  2. Heat a non-stick frying pan over a medium heat and wipe the pan with some canola oil. Using a ladle, pour in just enough batter to cover the base of the pan. Tilt the pan around so that the mixture coats the base evenly, like making a crêpe. You want a thin pancake, so you may need a few practice runs to get the technique right. Cook until the top just sets, for about 1 minute, then turn carefully with a spatula and cook the other side, for about 1 minute.
  3. Stack on a plate and cover with a tea towel. Continue until all the mixture is used up. Do not refrigerate the pancakes if you’re not going to use them immediately – leave them at room temperature.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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