Spring Onion Pancakes

When people are going through a difficult time getting a decent amount of flour in the pantry, this simple Spring Onion Pancake recipe can easily help you achieve a nice quick lunch for the kiddies, which doesn’t cost you much flour at all. Also a perfect choice for wraps, you just need to cut up some vegetables with a dash of sweet chili sauce, and you are done!

SERVING SIZE: 4 Spring Onion Pancakes

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 minsCategoryAsian, Chinese, Quick Snacks, Savory

Ingredients

1 cup Plain Flour

2 cups Water

3 Spring onions (thin sliced, then finely chopped)

1 tsp Salt

2 Eggs

Directions

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.

spring onion pancake recipe flip over

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.

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