We absolutely love spring onion pancakes! These savory and crispy pancakes are perfect as a snack or a side dish, and they’re surprisingly easy to make.
This recipe only requires a few simple ingredients, such as flour, water, salt, and of course, spring onions. The dough is rolled out into thin circles, sprinkled with chopped spring onions, and then pan-fried until crispy and golden brown.
The combination of the flaky texture and the savory flavor of the spring onions makes these pancakes simply irresistible. We love how versatile they are, and how they can be enjoyed on their own or served with a dipping sauce.
Not only is this recipe easy to follow, but it’s also a great way to use up any leftover spring onions in your fridge. Give this recipe a try, your friends & family will love you for it!
Spring Onion Pancakes FAQs
Can I add other ingredients to the pancake dough?
Yes, you can. Chopped garlic, ginger, or chili flakes can be added to the dough for added flavor. However, keep in mind that this may alter the texture of the pancakes.
Can I make the pancake dough in advance?
Yes, you can. The pancake dough can be made in advance and stored in the refrigerator for up to 24 hours. Allow the dough to come to room temperature before rolling it out.
Can I freeze the cooked pancakes?
Yes, you can. The cooked pancakes can be frozen in an airtight container for up to 3 months. Reheat them in a pan or oven before serving.
Can I use other types of onions instead of spring onions?
Yes, you can. Scallions, green onions, or leeks can be used as a substitute for spring onions. However, keep in mind that the flavor may be slightly different.
Ingredients
- 1 cup Plain Flour
- 2 cups Water
- 3 Spring onions (thin sliced, then finely chopped)
- 1 tsp Salt
- 2 Eggs
Instructions
- Mix flour and water till the mixture is well combined
- Stir the eggs briskly with a fork until well blended
- Mix the eggs into the flour mixture
- Add the salt and spring onions and mix them well together
- Get a flat non-stick pan ready on low to medium fire, apply a thin layer of vegetable oil to the pan, I used the kitchen towel to dip into the oil and wipe the surface of the pan, that’s all you need. Repeat this step each time before you pour the mixture
- Pour a quarter cup of the mixture into the pan. While cooking maintain the fire to low and fry the spring onion pancakes for approx. for 1-2 minutes till the edge of the pancakes are golden and a bit rolled away from the pan.
- Flip it over and cook another side for another minute. The way to see if its cooked is to press gently on the surface of the pancake if it bounces back quickly it is cooked.
- Its recommended serving the Spring Onion Pancakes when they are hot. However, these thin ones are also nice when they are cold. Plus, wrapped with some cucumber and carrots can be nice as well as nutritious.
